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Free Printable: Low Carb & Keto Food List
Get It NowFor someone that grew up in a Russian family, I don’t have many Russian recipes here on the blog. One of the main reasons is that most Russian recipes aren’t low carb, plus many are more complicated than I like to begin with. However, I do enjoy coming back to my roots and creating healthier versions of some of the dishes from my heritage. This low carb keto beef stroganoff recipe with sour cream and cream cheese is a good example of a Russian dish that does not have to be time consuming or high in carbs. It’s hearty and satisfying, but lightened up served over spaghetti squash, so it won’t weigh you down.
Another plus? The whole family will love this keto ground beef stroganoff recipe! My little girls loved it. And since it comes together in just 30 minutes but also stores well, it’s great for weeknights or prepping ahead for an even quicker dinner.
I’ve probably tempted you to make this tonight! Go check your fridge, you probably have everything you need to make keto stroganoff right now.
What Is Beef Stroganoff?
Beef stroganoff is a Russian dish featuring beef, mushrooms, and onions in a sour cream sauce, though there are many other variations.
The most popular version today is served over pasta, but if you’re low carb, I’ll show you a better option. 😉
How To Make Beef Stroganoff
This easy keto ground beef stroganoff comes together in just 30 minutes!
If you don’t have spaghetti squash prepared yet, you’ll want to do that first. Here is the fastest way to cook spaghetti squash in the oven.
Meanwhile, here’s how to make beef stroganoff:
- Saute vegetables. Saute the onions and mushrooms in olive oil in a large saute pan over medium heat, until veggies are soft and any extra liquid has evaporated.
- Brown ground beef. Push the veggies to the sides of the pan and add the ground beef in the center. Season with salt and pepper and cook, stirring occasionally, and breaking the beef apart with a spatula.
Once it’s cooked through, stir together with mushrooms and onions.
- Add garlic. Make a well in the center of the pan and add minced garlic. Saute for a minute, until fragrant, then stir into the beef mixture.
- Make low carb stroganoff sauce. Add bone broth and coconut aminos. Bring to a boil, then simmer until reduced. Stir in sour cream and cream cheese, until smooth and creamy.
TIP for extra creamy beef stroganoff: Feel free to add more cream cheese, sour cream, or both to your liking.
- Serve keto hamburger stroganoff over spaghetti squash. I often prepare it ahead of time, then add a little olive oil and sea salt over it before topping with the beef mixture.
Frequently Asked Questions
- Is beef stroganoff keto? A classic beef stroganoff recipe with sour cream is already keto when you first make it in a skillet, but it isn’t anymore once you add the egg noodles. In this keto friendly stroganoff recipe, we’re serving it over spaghetti squash for a low carb – but equally as satisfying – option.
- How many calories in it? Calories in beef stroganoff will vary depending on the recipe. This one has 378 calories per 1/2 cup serving. That doesn’t seem like a very big serving size, and the reason is that it doesn’t include the spaghetti squash. You’d serve it over a cup or so of spaghetti squash for a full meal.
- How to thicken beef stroganoff? Beef stroganoff sauce thickens naturally – there is no need for a thickener. Stirring in sour cream and cream cheese makes the sauce thick on its own. If for some reason your sauce is not as thick as you like, adding more cream cheese will make it thicker.
- What cut of meat is best? Traditional beef stroganoff is made with tender cuts of meat that cook quickly, such as sirloin steak or ribeye. However, we’re using ground beef instead for this easy ground beef stroganoff recipe.
Storage & Meal Prep
- Store: Store this low carb beef and noodles in the fridge for 3-5 days.
- Meal Prep: Keto beef stroganoff with ground beef is a great make-ahead meal. Just cook the spaghetti squash and store it in the fridge. Make the stroganoff up to step 4, let it cool, and refrigerate. When you’re ready to eat, heat it in a skillet, then stir in the sour cream and cream cheese once it’s hot!
- Reheat: If frozen, thaw in the fridge overnight or in a sealed bag in water. Then reheat in a hot skillet, adding sour cream at the end if you skipped it before. The microwave works too!
- Freeze: You can freeze beef stroganoff but skip the sour cream—it can make the sauce separate. Add it after reheating! Cream cheese is fine to freeze, but you can wait on that too if you prefer.
Serving Ideas
Classic beef stroganoff is served with egg noodles, which you can certainly do with this recipe, if you, your family, or friends are not low carb. For those of us who are low carb, I love serving this keto ground beef stroganoff recipe with spaghetti squash.
But it’s good with other sides, as well. Here are a few serving ideas for you:
- Zucchini Noodles – Zucchini noodles also make a great serving option for beef stroganoff with sour cream.
- Best Mashed Cauliflower – Serve the low carb beef stroganoff atop a mountain of keto mashed cauliflower. It’s creamy and rich!
- Keto Dinner Rolls – Another option is to serve the keto beef stroganoff recipe with a green salad and keto dinner rolls for soaking up any extra sauce.
- Creamy Cucumber Salad – A refreshing salad to serve on the side. And since it’s a common salad for Russians to make, it goes well with Russian beef stroganoff, too.
Tools To Make Keto Ground Beef Stroganoff
Tap the links below to see the items used to make this recipe.
- Non-stick Skillet – This entire beef stroganoff recipe with sour cream can be made in one skillet. Score for less dishes!
- Glass Storage Containers – Store any leftover low carb beef stroganoff in these container – you can microwave right in the container.
Keto Beef Stroganoff
Low carb keto beef stroganoff with sour cream and cream cheese makes a hearty but healthy dinner in just 30 minutes, using common ingredients! The whole family will love it.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat the olive oil in a large saute pan over medium heat. Add the onions and mushrooms. Saute for about 10 minutes, until onions and mushrooms are soft and browned, and extra liquid has evaporated.
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Increase heat to medium-high. Push the mushrooms and onions to the sides, and add the ground beef to the center of the pan, and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally and breaking the beef apart with a spatula, until beef is cooked through. Once it starts to cook through a bit you can mix it with the mushrooms and onions.
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Make a well in the center and add the minced garlic. Saute for about a minute, until fragrant, then stir in with the meat.
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Add the bone broth and coconut aminos, if using. Bring to a boil, then simmer for 5 minutes, until most of the liquid is reduced but a little is left.
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Stir in the sour cream and cream cheese, until smooth.
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Serve over spaghetti squash.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya's Recipe Notes
Serving size: 1/2 cup
Nutrition facts do not include spaghetti squash.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Low Carb Keto Ground Beef Stroganoff Recipe With Cream Cheese
114 Comments
Susan
0This was wonderful! You are indeed right that it’s a good recipe to use what you have on hand. Here are my substitutions: I used round steak – and instead of spaghetti squash I had a bunch of leftover cooked shredded cabbage that I added in at the end. I was out of mushroom so I used bell pepper
PS the round steak was game (deer) and it worked great. I partially thawed it and sliced it thinly to saute
What a great recipe!
Wholesome Yum D
0I’m so glad you liked it, Susan! Your substitutions sound smart, especially using that leftover cabbage and bell pepper. And how cool that it worked so well with venison! Thanks for sharing all the details.
Susan
0I haven’t made this yet but it sounds great. I’m always searching for new keto recipes and anything with cream cheese… LOL However, I’m not wild about spaghetti squash. Perhaps the way I prepare it? But it seems like a lot of work for little product. I have some Hearts of Palm Palmini Angel Hair Pasta (bought on Amazon) and I’m thinking that might be fantastic with this recipe. (I’ve used it with spaghetti sauce in the past. Very keto friendly.)
Wholesome Yum D
0Susan, I totally get that, cream cheese makes everything better, right? 😊 And you’re not alone with the spaghetti squash struggle… it can be a bit of a hassle. Palmini sounds like a great swap here, and super keto-friendly! I’d love to hear how it turns out if you try it that way.
Lisa
0I make this often. So good!
Wholesome Yum D
0I’m so happy to hear that, Lisa! It means a lot that this one’s become a regular for you. Thanks for making it!
Jennifer V
0Once again your recipe comes through! I made this to eat just by itself. Although I made a few variations, I used your recipe as a base. I read other comments and adapted this to our taste and was very pleased. I removed the sautéed mushroom/onion mixture when done and cooked the meat until I got a maillard reaction. Deglazed with a little dry white wine and continued but switched to worchestershire sauce instead of the coconut aminos. I omitted the beef broth and just added the dairy and some paprika. True comfort food for a ketovore style of life!
Wholesome Yum D
0I’m so glad it turned out well for you, Jennifer! I love how you used the recipe as a base and made it your own. Your tweaks sound delicious, especially the wine deglaze and paprika. Definitely cozy comfort food!
Steven Bridge
0I switched the beef with ground turkey and the beef broth with chicken broth. It came out delicious. Using the spaghetti squash was an excellent way to keep my carbs in check. It was delicious and added it to my Keto recipe notebook.
Wholesome Yum D
0Steven, that sounds delicious! Spaghetti squash is such a smart low-carb swap. Great idea adding it to your keto recipe notebook!
Phyllis Mescia
0Way too juicy! Tasted great but we had to eat it as a soup! Next time NO broth!
Maya | Wholesome Yum
0Sorry to hear that, Phyllis! It shouldn’t be like soup — it sounds like you didn’t have the heat high enough or cook long enough at one of the steps that needed excess liquid cooked away (either while cooking the mushrooms and onions, or after adding the broth and coconut aminos). You need most of the liquid to cook away and what is left is the flavor. It should be saucy but not soupy, like my pictures above. Hope this helps for next time!
Kelly
0This recipe is phenomenal! My husband just turned keto and this is something we can both look forward to! Bonus: my 6 year old loves it too 🙂 I reduced salt to 1/4 tsp and coconut aminos to 1/2 tbsp. Amazing, thank you so much!
Maya | Wholesome Yum
0Thank you, Kelly! I’m so glad even your 6 year old loves this — I have a 7 year old and know it’s not always easy, haha. Hope you make this again soon.
SUSAN WHEELER
0I love this recipe. I used filet mignon tail and it was spectacular.
Maya | Wholesome Yum
0Thank you, Susan! Sounds amazing with filet mignon tail.
Jennifer R
0Easy and excellent. I can always count on Wholesome Yum for a great recipe and this one did not disappoint. I pretty much made it exactly as written using lactose-free sour cream and Violife vegan cream cheese (due to dairy intolerance). I served it over organic edamame linguini noodles (low carb and very high protein). I wouldn’t change a thing next time! Thanks for another great recipe!
Maya | Wholesome Yum
0I’m so happy you can count on my recipes, Jennifer! Thank you for sharing your dairy-free variation and how you served this dish. Sounds great!
Laurel Peterson
0Served this on keto bread and absolutely delicious! Thank you, Maya!
Maya | Wholesome Yum
0I’m so glad you liked it, Laurel! Thank you.
lynnhamilton2019
0I have always loved beef stroganoff and this was the easiest recipe to fix for dinner. This one has my two favorites – ground beef and mushrooms! Since I didn’t have zoodles in the freezer, I served it over garlic mashed cauliflower and it was excellent. And I was able to have leftovers since I cook for one. This beats my crock pot recipe from years ago. I love using coconut aminos. Gives it a different flavor. Served with broccoli and it was a healthy dinner.
Maya | Wholesome Yum
0Thank you, Lynn! That sounds like a wonderful way to serve this dish. I’m so glad it’s your new favorite. Enjoy!
Shelly
0Do you not drain your beef? I made this and drained most of mine and it’s still super liquidy like soup. Flavor is good though.
Maya | Wholesome Yum
0Hi again Shelly, Like I mentioned in my other response, I don’t drain it when I use 85/15 beef. If yours was liquidy, the most likely reason is you either didn’t cook the mushrooms for long enough, didn’t simmer for long enough after adding the liquid ingredients, or didn’t use high enough heat for the liquid to reduce. Hope this helps for next time. I’m glad you still liked the flavor!
Shelly
0Do you not drain the fat from the beef?
Maya | Wholesome Yum
0Hi Shelly, I use 85/15 beef and don’t usually need to with high enough heat, but you might need to if you use 80/20.
KSG
0I added a bit of low-sodium soy sauce, worcestershire sauce and paprika, but this is a GREAT recipe! Thank you, thank you!!
KSG
0I failed to say earlier that I love the addition of the cream cheese. Yummy!
Ashley Perez
0Yummy! I did not have Coconut Aminos, I added more cream cheese, salt, pepper, and a little worcestershire sauce. Will be making again, thanks!
Jeannette
0Made this today! Delicious! I will make it again as a regular to my menu. I was excited to make this. Hubby questioned the Coconut Aminos, but I assured him it would be just fine. And he loved it. It was actually fun to make. Just one dirty pan. We had it over Zoodles. I will try to get the picture to post.
Sheri Earle
0Loved this dish. I used regular soya sauce and chicken broth because that was all I had on hand, but it was delish. I’d make it again.
Jo
0Not bad. Could be more flavor. May add next time. Will make again! Thanks!
CJ
0Great! I am curious why you are using ground beef vs sirloin tips or even stew meat which makes it much more authentic IMO. Good with lupin flour egg noodles.
Debbie
0This was easy and quick but not a lot of flavor what an I add to it? Maybe Worcestershire? Will make again
Lara
0I loved this recipe! I used soy sauce as I didn’t have the coconut aminos and used double the pepper and cream cheese. I’m new to the keto game so this is definitely going into my rotation. Served on top on Kevin’s Keto mashed cauliflower. Hubby enjoyed too!
Wholesome Yum D
0Hi Debbie, Yes, that would also work.
Betty
0I’m always looking air a low carbs but great tasting recipe. Made this tonight!! It looks delicious!!! Double the recipe for leftovers!! Thank you
Chris V
0This was really good! I couldn’t find coconut aminos so added 1 teaspoon of Wocerstershire sauce. It was a hit! Thanks ☺️
Sarah
0Excellent recipe! I used greek yogurt in place of the sour cream and it still worked wonderfully. Will make again and again. Thank you!
Danni
0I always follow recipes exactly the very first time. Followed this recipe to a T. Was extremely bland. Had to add a copious amount of salt to our individual bowls, but there was still something missing. Definitely add your own flair if you’re going to make this.
Matt T
0This was so tasty. Nice to have a hearty meal that is not so carb heavy! Thank you for sharing!
Rachel Richardson
0Can I substitute heavy whipping cream for the cream cheese? And how much heavy whipping cream would I need?
Wholesome Yum A
0Hi Rachel, It’s not recommended to substitute heavy whipping cream for cream cheese in beef stroganoff, as they have different textures and consistencies, which will affect the final dish. Cream cheese provides thickness and tanginess, while heavy whipping cream adds richness and creaminess. If you don’t have cream cheese and still want to make stroganoff, consider using a cream cheese substitute like sour cream or Greek yogurt (same amount as you would the cream cheese).
John Tijerina
0This was amazing! Definitely an addition to the household menu.
AnnE
0Such an easy recipe that taste amazing. I know I can always count on a Wholesome Yum recipe!
WenofSF
0Made this last night and it was absolutely delicious! The only change I made was swapping Worcestershire for the aminos-personal preference. I doubled the recipe to have leftovers for another day, but my husband liked it so much he ate ALL the of what was in the pot!! So, thanks for the great recipe! 🙂
Cheryl
0A good recipe! I would not have thought to add cream cheese to make the recipe creamy. It turned out well! I really enjoyed it, and so did my family. I added plenty of Dijon mustard & I increased the garlic & sour cream. I was nervous about excessive grease so I didn’t brown the meat with the onions & shrooms. Thank you!
Sandy
0What’s the saturated fat please?
Wholesome Yum D
0Hi Sandy, Nutrition facts are provided as a courtesy. Have questions about calculations, please see our nutrition policy.
James
0I love this recipe! Since it says to serve over spaghetti squash, can you please list that as an ingredient so that it goes in the grocery list when making the meal plan? TYIA
Wholesome Yum D
0Hi James, In the meal plan, this was served over low carb egg noodles. You can serve it over spaghetti squash if you wish.
Sandy
0This was CRAZY good! I served it over some herby, buttery cauliflower rice. Thank you for all of your great recipes!
Sharon A.
0Made this a week ago and it turned out fantastic. I added cayenne to kick it up a notch but overall followed the recipe to a T! Everyone in the house was surprised how well it came out. I served mine over shredded zucchini and leafy greens bit next time I’ll try serving over konjac (aka, shirataki) noodles. Thanks Maya for another wonderful meal!
Eileen Chandler
0This is my new favorite recipe! I am not much of a cook, but even I can make this. And my spouse likes it, too!
Elizabeth
0Sooooooo good. Everyone in my family loves this. I serve it over egg noodles for my husband and son and serve myself over keto substitutes like cauliflower rice or spaghetti squash. Love it!
DIANE T GORDON
0I basically followed the recipe. I caramelized the onions, browning them before putting in the mushrooms. I used regular organic white mushrooms. I used grass fed ground beef. I used coconut oil and ghee. I used a bone broth that was chicken, turkey and beef. I added paprika. I added a package of wonder noodles (miracle noodles) inside the mixture instead of the spaghetti squash. It was delicious. Although I made a few variations I feel it was basically the recipe that guided me. VERY delicious.
Kat
0I loved this but my husband thought there was too much aminos flavor. Kids liked it as well.
Victoria
0I made this and it was absolutely delicious. I’ve made a few of your recipes the past couple weeks… I use my fitness pal and for some reason I cannot cut and paste your recipes or import them into my fitness pal. Is there a reason why?
Wholesome Yum D
0Hi Victoria, I don’t use that app so I can’t give any recommendations. All of my recipes are already in the Wholesome Yum App which is available for iPhone and Android.
Weseng
0Hi, this looks like a great recipe and I’m going to try it tonight and will comment again later. I just wanted to say why do you people always insult us with the portion size to cut the nutritional information? At least you gave the amount which most do not but it’s still just so insulting. None of us reading your recipe are 1 1/2 years old and a half cup serving is less than a joke. Sure I know I can multiply but that’s a bit deceiving isn’t it. Whenever I see this it just makes me want to click you off and move on but that’s not fair to you nor is it my intention. Please don’t act like our deceptive governments.
Maya | Wholesome Yum
0Hi Weseng, This dish is intended to be served over something, such as spaghetti squash as pictured or another side dish. Everyone’s needs are different when it comes to serving size, which is why the Wholesome Yum app has the ability to scale serving sizes — it’s available here on Apple or here on Android if you want to use this feature. Hope you enjoy the recipe!
Kasey Carter
0I love your site and your recipes. But I have to agree on this one. I have made this multiple times and it is delicious! But, 6 servings is not true. I serve over roasted cabbage “noodles” which are very filling and can’t imagine getting 6 servings out of this.
Lori M.
0Great meal to mostly-make the night before! It comes together even more quickly if you use frozen chopped onion, frozen sliced mushrooms, jarred minced garlic and already prepared keto noodles (like Luviva or sliced Egglife wraps and of, course veg ones). I must agree with others with the comment that the dairy needs to be countered with more flavor than the coconut aminos (non-soy non-gmo lovely sub that they is/are) can provide alone. If folks do not have a problem with the modest carb counts from most soy-based Worcestershire sauces, they could use that or make their own (easy if you skip the anchovy paste) with coconut aminos and the full cadre of spices with a touch of sweetener.
Beth
0This was very good and easy. I did not use aminos because I didn’t have any. The spaghetti squash was too sweet, so next time I make it, I will use zoodles or cauliflower rice. I will be making again!
Lana McQuown
0I made this for dinner tonight to go with Black Tie Kitchen’s pasta and it was was delicious. The best part was how quick it came together making it a perfect week night meal. Thanks for sharing such a yummy recipe.
Dawn
0Could have used a bit more spice. Might throw in some Worcestershire sauce next time.
Karen Reynolds
0Sounds yummy! Can’t wait to try it?
Lynn B
0Loved it. I haven’t made stroganoff in quite a few years. I used ground turkey instead of beef and added freshly grated nutmeg. Delish. Thanks for the recipe.
Kat
0Would regular liquid aminos work in place of the coconut or is there a big taste difference? sorry haven’t tried the recipe yet, can’t rate it.
Wholesome Yum D
0Hi Kat, Yes that would work.
Arizona Reeves
0This is one of the best recipes I’ve tried.
Patty
0Absolutely loved this recipe!
Julie
0I forgot to add, I served this on top of zoodles because I didn’t have spaghetti squash. I am definitely going to make this again very soon! Thank you for sharing this delicious recipe!
Julie
0Delicious! My 15 year old liked it too! Husband said he needed a little bit more pepper, but I thought it was perfect just the way it is!
CB
0This was so easy to make! So delicious!
The store was out of bone broth so I used chicken bouillon (1 carb for 1 cup). I poured this recipe over shredded cooked cabbage. My mom even ate it and she’s not on keto.