Keto Beef Stroganoff Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">700g beef sirloin or ribeye, thinly sliced</li><li class="ingredients-single-item">2 tbsp olive oil, divided</li><li class="ingredients-single-item">60g butter, divided</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">350g mushrooms, sliced (button or cremini)</li><li class="ingredients-single-item">240ml beef broth (low sodium)</li><li class="ingredients-single-item">2 tbsp Dijon mustard</li><li class="ingredients-single-item">180ml sour cream</li><li class="ingredients-single-item">120ml double cream</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">1 tsp dried thyme</li><li class="ingredients-single-item">1/2 tsp xanthan gum (for thickening)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped (for garnish)</li><li class="ingredients-single-item">600g cauliflower rice, cooked (for serving)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large heavy-bottomed skillet or sauté pan</li><li class="equipment-single-item">Sharp chef's knife</li><li class="equipment-single-item">Wooden spoon or silicone spatula</li><li class="equipment-single-item">Measuring spoons and cups</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the beef by patting it dry with paper towels and seasoning generously with salt and pepper. Slicing the meat while it's still slightly firm (partially frozen for 20 minutes if needed) will make it easier to get thin, even slices. Remember that thin, uniform slices ensure quick, even cooking and tender meat.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat 1 tablespoon of olive oil and 20g of butter in your skillet over high heat until the butter is foaming but not browning. Working in small batches to avoid overcrowding (which would steam rather than sear the meat), quickly sear the beef strips for just 30-60 seconds per side until browned but still pink in the center. Transfer to a plate and set aside. Cooking the beef in batches ensures proper browning and prevents tough, overcooked meat.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the same pan, reduce heat to medium and add the remaining olive oil and butter. Add the onions and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until fragrant, being careful not to let it burn as this would impart bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until they have released their moisture and begun to brown. The caramelization of the mushrooms creates deep umami flavors that are essential to a rich stroganoff sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour in the beef broth, stirring to scrape up any browned bits from the pan bottom (these contain concentrated flavor). Add the Dijon mustard, Worcestershire sauce, and dried thyme. Bring to a simmer and let reduce by about one-third, about 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the sauce simmers, whisk the xanthan gum into 2 tablespoons of cold water to create a slurry. This prevents clumping when added to the hot sauce. Slowly pour this mixture into the pan while stirring constantly. The xanthan gum replaces flour as a keto-friendly thickener and will help create that classic stroganoff consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce heat to low and slowly stir in the double cream, followed by the sour cream. It's important to keep the heat low to prevent the dairy from curdling. Stir gently but thoroughly until the sauce is smooth and creamy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the beef and any accumulated juices to the pan, gently folding it into the sauce. Allow everything to heat through for just 1-2 minutes. Cooking the beef any longer at this stage will make it tough, as we want it to remain tender and juicy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thick, you can thin it with a small amount of beef broth; if too thin, simmer very gently for a few more minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately over cauliflower rice, garnished with fresh parsley. The cauliflower makes an excellent low-carb alternative to traditional noodles or rice, absorbing the delicious sauce while keeping the dish keto-friendly. For best presentation, create a bed of cauliflower rice and spoon the stroganoff generously over top, allowing the sauce to pool slightly around the edges.</li></ol>