Beef Stroganoff

5 from 8 votes

Beef Stroganoff is made with super tender chunks of beef and slices of mushrooms in a rich, creamy, incredibly flavorful sauce. This recipe can be kept low carb and gluten free by making just a few minor adaptations to the classic version.

Prep Time10

Cook Time25

Total Time35

Course: Main Dish

Cuisine: Beef, Gluten Free, Low Carb

Servings: servings

Calories: 611kcal

Author: Lauren Harris

Ingredients

2 pounds beef tenderloin tips (cut into bite size pieces)
3 tablespoons unsalted butter
1/2 cup shallot (finely diced)
1 pound mushrooms (sliced)
1 cup demi-glace (see notes)
1 cup heavy cream
1 cup sour cream
1 tablespoon dijon mustard
salt (to taste)
pepper (to taste)
1 tablespoon fresh parsley (minced)

Instructions

Melt butter in a large skillet. Add beef tenderloin tips and brown all sides, until medium-rare, or as desired. Remove to a plate and tent with foil to keep warm.
Add the shallot to the pan and cook, stirring frequently, until softened, about 2-3 minutes.
Add the mushrooms and cook until the pan is mostly dry, about 3-4 minutes.
Add demi-glace, bring to a boil, then lower the heat and simmer about 10 minutes.
Stir in the heavy whipping cream, sour cream, dijon mustard, tenderloin, and any accumulated juices. Cook a minute or two to warm through.
Taste and season with salt and pepper, as needed.
Serve over egg noodles (American version), fried potatoes (Russian version), or cauliflower rice, zoodles, or spaghetti squash (low carb versions).

Video

Notes

Tips and Techniques

You can use ribeye or top sirloin in place of beef tenderloin tips, if needed.
You can use store-bought demi-glace or homemade. Just be sure to check the ingredients on store-bought demi-glace as it may contain wheat. I use this recipe and substitute cornstarch to keep the recipe gluten free.
Store leftovers tightly covered in the refrigerator. Use within 3-4 days.

** Nutritional information is an estimate and may vary.

Nutrition