Keto Beef Stroganoff
Published August 11, 2026
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This Keto Beef Stroganoff is one of those cozy comfort food dinners that’s surprisingly easy to make. Tender slices of London broil or sirloin are tossed with low-carb lupini noodles and a simple creamy sauce made with sour cream, mushrooms, onion and beef broth for all the classic stroganoff flavor without all the carbs.
Keto beef stroganoff has always been one of those comfort food meals that takes me right back to my childhood. My mom used to make beef stroganoff when I was growing up, and it was easily one of my favorite dinners she made. For this low-carb version, I took some of the elements I loved from her recipe and kept things simple with thinly sliced London broil or sirloin steak, mushrooms and onions simmered in a creamy sour cream and beef broth sauce. Best of all, the whole meal comes together in about 30–35 minutes, so it’s easy enough for a weeknight dinner.
While a lot of keto beef stroganoff recipes use ground beef, I really prefer using strips of steak. You get those tender, juicy pieces of beef throughout the dish, which gives it more of that traditional stroganoff flavor and texture I remember from my mom’s recipe. The sauce is simple, too. You don’t need a long list of ingredients to get a rich, savory sauce when you have the combination of beef broth, sautéed mushrooms, onions and sour cream.
I like to serve my keto beef stroganoff with low-carb lupini noodles because they give you that classic beef-and-noodles experience while keeping the carbs down. If you don’t want to use low-carb pasta, spoon the creamy beef and mushroom mixture over cauliflower rice or serve it alongside fried zucchini. Either way, it’s an easy, satisfying low-carb dinner that still tastes like the comfort food I grew up eating.
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Ingredients
1 to 1.25 lbs London broil or sirloin steak -
1 tablespoon cornstarch (see faqs for replacements)
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1 teaspoon salt
-
1 teaspoon ground black pepper
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1/4 cup salted butter
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1/4 medium yellow onion, chopped
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8 oz sliced mushrooms
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1 teaspoon Worcestershire sauce
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1 cup sour cream
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1/2 cup beef broth
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8 oz low-carb fusilli pasta
Step by Step Instructions
Step by Step Instructions
Slice the beef
Pat steak dry with a paper towel. Slice beef into bite sized strips.
- 1 to 1.25 pound London broil or sirloin steak
Season steak
In a small bowl, combine cornstarch, salt and pepper. Place steak into a large bowl and sprinkle cornstarch mixture over the top. Toss to evenly coat.
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Sear the beef
Heat butter in a large skillet over medium high heat. Add beef and sear on all sides until browned. Work in two batches so as to not over crowd the skillet. Remove meat; set aside.
- 1/4 cup butter
Add veggies
Reduce heat to medium. To the skillet, add onion and mushrooms. Stirring occasionally, cook for 5 minutes or until onion is softened.
- 1/4 medium onion, chopped
- 8 oz sliced mushrooms
Cook pasta
Meanwhile, cook the low-carb pasta according to package instructions.
- 8 oz low-carb fusilli pasta
Make it creamy
Return meat to the skillet and stir in Worcestershire sauce, sour cream, and beef broth. Let simmer over low heat for several minutes until mixture is thickened and steak is done to your liking.
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream
- 1/2 cup beef broth
Add pasta
Once pasta is ready, drain and add cooked pasta into the stroganoff. Stir to combine.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What is the best cut of beef for beef stroganoff?
I like to use London broil or sirloin steak because both can be sliced into thin strips and cook quickly. Sirloin tends to be a little more tender, while London broil is often more budget-friendly. For either one, slice the beef thinly against the grain for the most tender result.
Can I use ground beef instead of steak?
Yes. You can substitute ground beef if that’s what you have on hand. Brown and drain it before adding the remaining ingredients. However, I prefer strips of steak because they give this stroganoff a more traditional texture and make the dish feel heartier than versions made with ground beef.
What can I serve with beef stroganoff instead of noodles?
You don’t have to use pasta at all. Try serving the beef and creamy mushroom sauce over cauliflower rice, fried zucchini, zucchini noodles or mashed cauliflower or turnips.
Why do you coat the beef in cornstarch?
The light coating helps the beef brown nicely and also helps thicken the stroganoff sauce. Since only 1 1/2 tablespoons are used throughout the entire recipe, the amount of cornstarch per serving is relatively small.
Can I leave out the cornstarch?
Yes. You can leave it out if you want to reduce the carbs further, but your sauce will be thinner. You could simply simmer the sauce a little longer to help it reduce and thicken naturally. You could also add in 1-2 oz of cream cheese to help thicken the sauce.
How do I keep the sour cream from curdling?
Keep the heat low once you add the sour cream and avoid letting the sauce come to a hard boil. Gentle heat will keep the sauce creamy and smooth.
