Keto Beef Stroganoff 2023

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1. Ingredients
   • 2 1/2 tablespoons avocado oil or olive oil, divided
   • 1 pound beef for stew or chuck roast, cut into bite sized pieces, or thinly sliced steak
   • salt and pepper
   • 2 tablespoons butter, unsalted or salted
   • 1/2 cup diced onion, white or yellow
   • 1 clove garlic, minced
   • 8 ounces Baby bella mushrooms, sliced
   • 1 tablespoon Worcestershire sauce
   • 1 teaspoon dijon mustard
   • 2 cups beef broth, stock or bone broth
   • 1/2 teaspoon xanthan gum
   • 1/2 cup sour cream

   Instructions
   1. Sear the beef: Heat a large pot over medium-high heat.
   Add 2 tablespoons (28g) of oil to the pot. When the oil starts to shimmer, add only ½
   of the beef to not overcrowd
   the pan (stew meat or steak).
   Season with salt and pepper
   and sear on all sides until a
   brown crust forms, about 4-5
   minutes. Note: If your pan doesn’t seem hot enough, increase to high heat. Remove from the pot to a plate and continue with the rest of the beef. Set aside.
   2. Reduce the heat to medium and add the butter, diced onion, garlic, and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, about 8 minutes. Stir in the Worcestershire sauce, dijon mustard, and beef broth.
   3. For slow on the stove top (see notes for slow cooker or
   Instant pot instructions: Stir in the seared stew meat with any accumulated juices to the pot. Scrape any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil, then reduce to a simmer. Cover with a lid and let simmer for 1 hour, stirring occasionally, or until the stew meat is tender.
   4. For fast: Thicken the sauce, then add the steak back to the pot. Proceed with adding the sour cream and serving.
   5. Thickening the sauce: In a small bowl, combine the remaining ½ tablespoon (7g) of oil with the Xanthan gum (this prevents clumping). Stir into the stroganoff and continue to simmer for a few minutes more to thicken. Note: the sauce will continue to thicken with the addition of the sour cream and as it cools.
   6. Temper the sour cream
   before adding: Before adding the sour cream, it needs to be tempered so it doesn’t break. In a small bowl, combine the sour cream with about ½ cup (100ml) of the hot broth from the pot.
   Stir well, then stir it into the
   stroganoff. Season the
   stroganoff with salt and pepper to taste. Remove from the heat and serve.

   Nutrition per serving
   Calories: 475 | Carbohydrates: 6g | Protein: 26g | Fat: 38g |
   Fiber: 1g
   Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

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2. This looks so good! Thank you for sharing!

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3. Awe I can’t have Worcestershire sauce. It’s not gluten free. I thought all low carb foods were gluten free. I guess low carb is not paleo. My Dr told me paleo foods are gluten free. I guess I was wrong thinking low carb was paleo. Can you please tell me the difference between them? I’d appreciate it. Take care. 💝🥰🤗

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4. I’ve learned so many valuable cooking tips from your videos. Thank you for sharing your knowledge. I was wondering if you could share a video of you cooking with KHAL

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5. *A comforting meal that fits perfectly into my keto lifestyle.*

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