Easy Beef Stroganoff Recipe 🍲
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!
Servings: 4 servings
Calories: 600kcal
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
- 1/2 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
NOTE: The overall net carb count does not include the Substitute and Additional Ingredients.
If you're a fan of this Beef Stroganoff recipe, please let me know! Got any suggestions for reducing the carbs? Drop a comment below!
Have a fantastic time cooking!
Nutrition
Serving: 1serving | Calories: 600kcal | Carbohydrates: 12g | Protein: 46g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 185mg | Sodium: 605mg | Potassium: 1219mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2234IU | Vitamin C: 25mg | Calcium: 144mg | Iron: 5mg
