keto beef stroganoff

Are you looking for a new delicious keto-friendly dinner option?

This keto beef stroganoff has you covered!

Beef stroganoff is a dish of Russian origin and is named after the 19th century diplomat Count Paul Stroganov.

Originally devised as a way to tenderize and flavor tough left over cuts of meat, beef stroganoff has spread across the world as a great way to slow cook beef.

Normally served over egg noodles, traditional beef stroganoff would not be keto-friendly! However, this keto beef stroganoff recipe uses zucchini “zoodles” to keep it low-carb and gluten-free!

Made with grass-fed beef and organic ingredients, this beef stroganoff is not only delicious but totally healthy too!

Ingredients

2 tablespoons organic grass-fed butter or ghee
2 lbs stew beef cut into bite-size pieces
1 large organic onion, chopped
8 oz organic mushrooms
2 organic garlic cloves, minced
3 cups organic bone broth
1 tablespoon coconut aminos
1 tablespoon organic tomato paste
1 tablespoon organic dijon mustard
½ teaspoon sea salt
½ teaspoon organic ground black pepper
½ cup organic heavy whipping cream or organic coconut cream
1 tablespoon fresh organic dill, minced

For the zoodles:

Use one large organic zucchini or yellow squash per person.

Instructions

1. Preheat oven to 350 F.
2. Season beef with salt and pepper.
3. Heat a dutch oven over medium heat.
4. Melt butter in the dutch oven.
5. Add beef to the pot and brown on all sides, careful not to burn.
6. Once beef is browned, remove and set aside.
7. Add more butter to the pot and melt.
8. Add onions and mushrooms to the pot and sauté for about 5 minutes.
9. Add minced garlic and, sauté until it becomes fragrant, once again careful not to burn.
10. Add bone broth, red wine, coconut aminos , tomato paste, mustard, salt, pepper, and dill to the pot, and stir until well combined.
11. Return the browned beef to the pot.
12. Turn heat to high, and bring mixture to a boil.
13. Once boiling, turn off the burner, cover pot, and transfer to the oven.
14. Cook in oven for 1 and ½ hours.
15. Remove pot to the stovetop, simmer uncovered for 20 more minutes, to reduce liquid.
16. Add heavy cream or coconut cream and simmer for another 15 minutes, stirring frequently.
17. Serve over wide zoodles, (zucchini noodles), cauliflower rice, or spaghetti squash.

For the wide zoodles:

1. Use a vegetable peeler to peel skin off of zucchini or summer squash.
2. Discard skin.
3. Next use vegetable peeler to peel think slices of zucchini off in to a bowl.
4. Continuing peeling on all sides until you reach the seeds.
5. One large zucchini or summer squash per serving.
6. Put the zoodles in a bowl and spoon hot stroganoff over zoodles too cook al dente.

Nutrition Info (Per serving)

• Calories: 610
• Net Carbs: 5g
• Carbs: 11g
• Fat: 43g
• Protein: 50g
• Fiber: 6g

How did your stroganoff turn out? Let us know in the comments below!

Recipe adapted from awholenewtwist.com

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