This decadent Keto Beef Stroganoff recipe swaps noodles for luxuriously silky Cauliflower Mash, creating a low-carb masterpiece. Tender beef simmers in a rich, creamy sauce bursting with savory mushrooms, garlic, and a hint of smoked paprika. Ready in under an hour or effortlessly in your slow cooker, it delivers all the cozy satisfaction of the classic dish.

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes (Stovetop) OR 6-8 hours (Slow Cooker)

Ingredients

For the Beef Stroganoff:

• 1.5 lbs (700g) Beef Chuck Roast, Sirloin, or Stew Meat (thin strips or 1-inch cubes)
• 2 tbsp Olive Oil or Avocado Oil (divided)
• 1 medium Shallot (or ½ small Onion), finely chopped (~¼ cup)
• 2 Garlic Cloves, minced
• 8 oz (225g) Cremini or White Mushrooms, sliced
• 1 cup Beef Broth (low sodium)
• 1 tbsp Sugar-Free Worcestershire Sauce
• 1 tsp Dijon Mustard
• ½ tsp Smoked Paprika
• Sea Salt and Black Pepper (to taste)
• 4 oz (115g) Full-Fat Cream Cheese (softened, cubed)
• ½ cup Full-Fat Sour Cream
• 1 tsp Xanthan Gum (optional, for thickening)
• 2 tbsp Fresh Parsley, chopped (for garnish)

For the Cauliflower Mash:

• 1 large head Cauliflower (~2 lbs / 900g), cut into florets
• 3 tbsp Salted Butter
• ¼ cup Heavy Cream
• 2 oz (55g) Full-Fat Cream Cheese (optional)
• ¼ cup Grated Parmesan Cheese (optional)
• Sea Salt and Black Pepper (to taste)

Instructions

1. Prep the Cauliflower Mash:
   • Steam cauliflower florets until very tender (12-15 mins). Drain extremely well (use a towel to squeeze out excess water).
   • Place cauliflower in a food processor. Add butter, heavy cream, cream cheese (if using), parmesan (if using), salt, and pepper.
   • Process until smooth. Cover and keep warm.
2. Cook the Beef (Stovetop Method):
   • Heat 1 tbsp oil in a large skillet/Dutch oven over medium-high heat. Pat beef dry, season with salt/pepper. Sear in batches until browned. Remove and set aside.
   • Add remaining 1 tbsp oil. Sauté shallot until soft (2-3 mins). Add garlic and mushrooms; cook 5-7 mins until browned.
   • Pour in beef broth, Worcestershire, Dijon, and smoked paprika. Scrape up browned bits. Return beef (+ juices) to pan.
   • Cover, reduce heat to low. Simmer 20-30 mins until beef is tender.
3. Finish the Stroganoff Sauce:
   • Reduce heat to very low. Whisk in cubed cream cheese until melted. Remove pan from heat.
   • Stir in sour cream until smooth (do not boil).
   • For thicker sauce: Sprinkle xanthan gum over surface and whisk vigorously 30-60 sec. Season to taste.
4. Slow Cooker Alternative (Steps 2-3):
   • After searing beef and sautéing aromatics, transfer everything to slow cooker. Add broth, Worcestershire, Dijon, paprika, salt, and pepper.
   • Cook on LOW 6-8 hours or HIGH 3-4 hours until beef is tender.
   • Switch to WARM. Stir in cream cheese until melted. Remove insert from base. Stir in sour cream. Thicken with xanthan gum if desired.
5. Serve:
   • Divide cauliflower mash among plates. Top with stroganoff.
   • Garnish with fresh parsley.