My Easy Beef Stroganoff recipe is perfect for those looking for a low-carb and gluten-free dish, hearty meal. This dish combines tender beef strips with a creamy, savory sauce bursting with flavors. It's classic comfort food with a low-carb twist. The best part? The recipe is straightforward and doesn't require any fancy ingredients!
This Recipe Is: Low Carb and Gluten Free
Table of Contents
An Authentic Beef Stroganoff Recipe
This recipe has been a staple in my kitchen for as long as I can remember. While I've made some tweaks to suit my evolving cooking style and dietary preferences, its essence remains unchanged - rich fats, creamy textures, and hearty beef make it a classic comfort dish.
One significant modification I've made is all-purpose flour with arrowroot powder as a thickener, aligning with my gluten-free choices. Corn starch is a more common alternative, but I've found it can impart an undesirable sheen to dishes. Arrowroot, on the other hand, offers exceptional thickening abilities and maintains a smooth sauce consistency. I always create a slurry with it (mixing 1 teaspoon of arrowroot with 1 tablespoon of water) for sauces, ensuring a flawless texture. The end result is just as delicious, with no compromise on flavor or authenticity.
5 Reasons to Love This Recipe
Here are five good reasons why you'll fall in love with this classic beef stroganoff recipe:
- Uses low cost beef.
- Delicious, creamy flavor.
- Easy preparation.
- Amazing comfort food.
- Classic recipe in a low-carb format.
Is Beef Stroganoff Low Carb?
The traditional beef stroganoff recipe is not low-carb. This recipe is low-carb as it features ingredients low in carbohydrates like heavy cream, mushrooms, and xanthan gum for thickening. For a lower-carb version, reduce the amount of onion and shallot, and serve the stroganoff over zucchini noodles for a delicious and satisfying meal!
Easy Beef Stroganoff Ingredient List
To make a classic beef stroganoff recipe that is low carb, you will need the following simple ingredients:
- 1.5 pounds beef (eye round or top round), cut into thin 1 x 2.5-inch strips
- 12 ounces mushrooms, diced
- ¾ cup sour cream
- ½ cup cream
- ½ cup unsalted beef broth
- 2 shallots, peeled and sliced thin
- 1 medium onion, peeled and sliced thin
- 1 clove garlic, minced
- 1 bunch parsley, chopped for topping
- 1 pinch ground nutmeg
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil, divided
- 1 tablespoon Dijon mustard (whole grain or normal)
- 1 tablespoon water, for slurry
- ½ teaspoon xanthan gum
- ¼ teaspoon Hungarian paprika
- ¼ teaspoon balsamic vinegar
- ½ teaspoon kosher salt, to taste
Ingredient Substitutions
Check out these ingredient alternatives for a quick swap if you have a missing ingredient from the list above:
- Butter: Substitute with clarified butter, ghee, duck fat, or rendered bacon fat for a rich and flavorful twist. Avoid using oil, as it won't provide the same richness.
- Sour cream: Replace sour cream with full-fat Greek yogurt for a similar tangy creaminess in the dish.
- Beef stock: Chicken or vegetable stock can be used as substitutes if you don't have beef stock. Water is also a perfect liquid base for the dish.
- Dijon mustard: Swap Dijon mustard with stone-ground mustard or brown mustard for a slightly different flavor profile. Avoid using yellow mustard, as it may not complement the dish as well.
- Xanthan gum: If you prefer alternatives to xanthan gum, try guar gum or even cream cheese to thicken the sauce at the end. For those not strictly low carb, try 1 teaspoon of arrowroot to the slurry for thickening, but be mindful of the additional carb content.
Additional Ingredients
Feel free to experiment with these additional ingredients to enhance the flavors of your homemade stroganoff:
- Acid: Add a splash of red or white wine, a squeeze of fresh lemon juice, or a bit more balsamic vinegar to brighten up the beefy dish's flavors.
- Spices: Incorporate thyme, rosemary, or tarragon for added depth and herbal notes that complement the beef flavor wonderfully.
- Heat: For a touch of heat, sprinkle in red pepper flakes, black pepper, or finely chopped fresh jalapeno when sautéing the onions. This adds a delightful kick to the dish.
- Creaminess: If you prefer a creamier texture, stir in some sour cream towards the end of cooking and garnish with chopped chives or green onions for extra richness and a pop of color. This addition takes the dish to another level of creaminess and deliciousness.
Note: Additional ingredients are optional and for flavor enhancement only; they are not part of the original recipe.
Cooking Tools Required
To make homemade beef stroganoff recipe, you will need the following basic cooking tools:
How to Make Easy Beef Stroganoff: Complete Cooking Guide
Cooking Method
- Sautéing
- Simmering
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Cut beef into thin 1 x 2.5-inch strips.
- Dice the mushrooms.
- Peel and thinly slice the onion and shallots.
- Mince garlic cloves and chop the parsley.
- Cover the beef strips with cream in a bowl, ensuring all pieces are coated. Allow this to sit and tenderize the beef while preparing other ingredients.
- Mix the gum with 1 tablespoon of water in a small bowl to create a slurry. Set aside for later use and mix just before adding.
Cooking Instructions
- In a large, heavy-bottom sauté pan, heat 1 tablespoon of olive oil and the butter over medium heat.
- Once hot, add the onions with a pinch of salt, cooking for 2 minutes while stirring. Then, add the shallots and garlic, cooking for an additional minute until the shallots soften. Incorporate the mushrooms and cook for 3-4 minutes, stirring often to prevent the garlic from burning. Once the mixture is golden brown, transfer it to a separate dish and set aside.
- In the same pan, add the remaining tablespoon of olive oil. Once it shimmers, use tongs to remove the beef from the cream, shaking off excess, and add it to the pan—season with a good pinch of salt and pepper.
- Cook on high heat until the beef slices release juices, and they evaporate, allowing the beef to start browning.
- Return the onion mixture to the pan with the beef. Stir in the mustard and beef stock, deglazing the pan by scraping off any brown bits from the bottom. Reduce the heat to medium, then add the cream, sour cream, paprika, nutmeg, and balsamic vinegar. Mix well.
- Add the slurry to the pan, stirring until the sauce thickens. Taste and adjust the seasoning as necessary.
- Once the stroganoff is ready, serve hot, garnished with chopped parsley.
Note: Deglazing the pan with beef, chicken, or vegetable stock is crucial for releasing flavorful fond and building rich flavor quickly. Using stock ensures optimal results when deglazing the pan.
Step 1: Gather up all the ingredients. To make a great beef stroganoff recipe go with fresh ingredients!
Step 2: Cook the onions, shallots, mushrooms and garlic before cooking the beef. Cook them until they are just golden brown.
Step 3: Cook the beef. The cream (used to tenderize the beef) will cook off in a couple minutes and the beef will brown nicely.
Step 4: Combine the mushroom and onion mix with the stock, mustard and beef. The consistency of the sauce will be thin... don’t worry about it!
Step 5: Add the cream, sour cream, nutmeg, paprika and arrowroot slurry. Within about a minute your stroganoff sauce will be thick and delicious.
Step 6: You can serve this beef stroganoff recipe over rice, polenta, noodles, cauliflower (low carb option) or even zucchini noodles.
💡 My Pro Tip
Softening beef with milk may seem unconventional, but it's a simple yet effective method. The enzymes and lactic acids in the milk work quickly to tenderize the beef within just 10-12 minutes, making even cheaper beef cuts remarkably tender. Since sour cream is an ingredient in this recipe, you can easily tenderize the meat directly. Be careful not to pour the entire bowl of beef strips and cream onto the cooking pan. Use a pair of tongs to remove the cream-covered beef strips and shake off the excess cream before adding them to the pan.
You can also use other marinades for tenderizing beef except vinegar. I've seen people tenderize beef in vinegar, and I don't recommend it. Vinegar will dry out the meat, resulting in chewy beef strips, which I'm not a fan of.
⏲️ Time-Saving Tips
- Opt for pre-sliced and cleaned mushrooms to save on prep time.
- If using whole mushrooms, slice them ahead of time to save on prep during cooking.
- Tenderize the beef while prepping other ingredients to save time.
What to Serve With Beef Stroganoff?
Looking for delicious low-carb or gluten-free pairings to serve with beef stroganoff? Here are some fantastic options:
- Cauliflower Puree: Pairing the rich flavors of beef stroganoff sauce with cauliflower puree creates a satisfying and comforting meal.
- Zucchini Noodles (Zoodles): Serve beef stroganoff over zucchini noodles for a delicious and satisfying meal with fewer carbs than traditional pasta.
- Spicy Italian Broccoli:Add a kick to your beef stroganoff by serving it with spicy Italian broccoli. It complements the sour cream mushroom gravy nicely.
- Sauteed Spinach: Pair beef stroganoff with sautéed spinach for a balanced and complete meal that's loved by the entire family.
- Fresh Summer Broccoli Salad: Pair this extra tender beef stroganoff with a refreshing, bright salad for a flavorful dish.
- Cream of Mushroom Soup: Serving beef stroganoff with cream of mushroom soup can enhance its flavor and create a cozy dish when you want a comfort food!
Storage and Reheating Instructions
Storage Tips:
- Cool the beef stroganoff to room temperature, then store it in an airtight container in the refrigerator for up to a week.
Freezing Tips:
- Cool the leftovers to room temperature, then transfer them to freezer-safe containers in appropriate portion sizes.
- If using freezer bags, place the bag in a bowl of cool running water to defrost in about 20 minutes. If using containers, leave space for expansion. Alternatively, thaw in the fridge overnight before reheating as per stove-top instructions.
Reheating Tips:
- Reheat the leftovers in a pan on the stove over medium heat. Add more liquid if it has thickened too much.
Note: Avoid reheating in the oven, as it can ruin the dish's texture. Microwave with caution, stirring periodically to prevent splattering and sauce separation.
Recipe Conclusion
When my kids arrive home from school on the day I make this recipe, their excitement upon smelling the stroganoff sauce is priceless. They love to enjoy their dinner early that day, and that makes me so happy because I'm already done with the cooking, and my home is full of aromatics! The Easy Beef Stroganoff has that irresistible beefy flavor and aromas!
Do you ever step outside for a few minutes to refresh your senses? I often find myself doing it so that I can return inside and enjoy the wonderful smells in my kitchen again. It's a habit I have, especially with classic recipes like this stroganoff. Whether you have your own cooking quirks or not, I hope you enjoy this beef stroganoff as much as we do. Let me know how it turns out in the comments below.
As always, join in the conversation on Facebook and Instagram.
More Beef Recipes
Seeking more delicious beef recipes? Explore these mouth-watering options:
FAQs
Beef Stroganoff is a classic dish made with beef, mushrooms, onions, and a creamy sauce.
To make beef stroganoff thicker, you can use a slurry of xanthan gum or arrowroot mixed with water, adding it gradually until the desired thickness is achieved.
The best cuts of beef for stroganoff are tender cuts like sirloin, tenderloin (filet mignon), or ribeye, which cook quickly and remain tender in the dish.
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Easy Beef Stroganoff Recipe 🍲
Ingredients
Easy Beef Stroganoff Ingredient List
- 1.5 pounds beef eye round or top round, cut into thin 1 x 2.5-inch strips
- 12 ounces mushrooms diced
- ¾ cup sour cream
- ½ cup cream
- ½ cup unsalted beef broth
- 2 shallots peeled and sliced thin
- 1 medium onion peeled and sliced thin
- 1 clove garlic minced
- 1 bunch parsley chopped for topping
- 1 pinch ground nutmeg
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil divided
- 1 tablespoon Dijon mustard whole grain or normal
- 1 tablespoon water for slurry
- ½ teaspoon xanthan gum
- ¼ teaspoon Hungarian paprika
- ¼ teaspoon balsamic vinegar
- ½ teaspoon kosher salt to taste
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Cut beef into thin 1 x 2.5-inch strips.
- Dice the mushrooms.
- Peel and thinly slice the onion and shallots.
- Mince garlic cloves and chop the parsley.
- Cover the beef strips with cream in a bowl, ensuring all pieces are coated. Allow this to sit and tenderize the beef while preparing other ingredients.
- Mix the gum with 1 tablespoon of water in a small bowl to create a slurry. Set aside for later use and mix just before adding.
Cooking Instructions
- In a large, heavy-bottom sauté pan, heat 1 tablespoon of olive oil and the butter over medium heat.
- Once hot, add the onions with a pinch of salt, cooking for 2 minutes while stirring. Then, add the shallots and garlic, cooking for an additional minute until the shallots soften. Incorporate the mushrooms and cook for 3-4 minutes, stirring often to prevent the garlic from burning. Once the mixture is golden brown, transfer it to a separate dish and set aside.
- In the same pan, add the remaining tablespoon of olive oil. Once it shimmers, use tongs to remove the beef from the cream, shaking off excess, and add it to the pan—season with a good pinch of salt and pepper.
- Cook on high heat until the beef slices release juices, and they evaporate, allowing the beef to start browning.
- Return the onion mixture to the pan with the beef. Stir in the mustard and beef stock, deglazing the pan by scraping off any brown bits from the bottom. Reduce the heat to medium, then add the cream, sour cream, paprika, nutmeg, and balsamic vinegar. Mix well.
- Add the slurry to the pan, stirring until the sauce thickens. Taste and adjust the seasoning as necessary.
- Once the stroganoff is ready, serve hot, garnished with chopped parsley.
- Note: Deglazing the pan with beef, chicken, or vegetable stock is crucial for releasing flavorful fond and building rich flavor quickly. Using stock ensures optimal results when deglazing the pan.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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8 Responses
I had your beef stroganoff when you were running your catering company. I miss your food. Really good. Mine turned out fanastic! Thanks for posting and have fun in France.
Hey Kim:
We're moving to France for good this time. I have a feeling it's going to be awesome!
Thank you for writing and I hope you're doing well!
Scott
Ah, this looks absolutely perfect, comfort food at its finest and most classic! I love the anecdote about your kids coming home and asking to eat dinner early - my son is only two, but I would be thrilled to create the same sort of environment for him one day! Thanks for sharing and for the recipe inspiration!
Hi Monica:
I love comfort foods... particularly ones I can make completely gluten free and still have them taste incredible. Recently my kids have been asking for new Thai recipes- they're in love with Thai food now. Who knew? Stay tuned for some fun Thai style recipes coming up too.
Take care and thanks for reading!
Scott
Made this for dinner tonight. It was fantastic!!! A new go-to dish. So flavorful and I really enjoyed it with the beefy rice. A new fav!!
Hi Cami:
So great to see you enjoyed it.
Thank you for your beautiful thoughts.
Have a fantastic day!
Scott