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Keto Beef Stroganoff with Keto Pasta

Keto Beef Stroganoff with Keto Pasta

Here’s a piece of history. The famous beef stroganoff has its origins in 19th-century Russia. I guess you had already figured that out. At that time, the Russian Empire was ruled by a lavish, wealthy class that enjoyed authentic feasts fit for a tsar.

Beef stroganoff probably appeared around that time, and it’s easy to see why; this is a fine meal — incredibly lush and fancy. Still extraordinarily hearty and satisfying.

The authentic recipe, first published in 1871, called for strips of steak and not cubes, so we’re making ours with steak strips. The famous mushroom sauce is traditionally based on sour cream, too, and not heavy cream, giving the dish a livelier personality. 

Finally, not all beef stroganoff is served with pasta, but I have a new keto pasta recipe I would love for you to try — two ingredients, and you’ll be enjoying linguini or spaghetti carb-free, and it’s made from scratch!

So here it is, a classic recipe for beef stroganoff and pasta. An old classic brought to the new century to win once again all our hearts. 

If you’ve recently stocked your pantry, chances are you already have all the ingredients needed. It’s impressive what everyday ingredients can do with the right recipe, especially when it’s inspired in one of the most sumptuous meals of our times — that’s beef stroganoff. 

Ingredients Needed

I’m genuinely excited about the two-ingredient keto pasta I discovered and perfected. You only need mozzarella and egg yolks. Together they form a dough we’ll control through low temperatures. You can shape it into any type of pasta and then briefly boil it before serving. It’s a game-changer.


For our main course, the beef stroganoff, you’ll need sirloin steak, and I use sirloin because it’s often nicely marbled, fatty and very tender. Use any other beef cut you have in hand.

The sauce is quite traditional. Sautéed garlic and onions meet sliced mushrooms in a hot skillet. Once the meat comes in, it’s showtime. Beef stock, a splash of Worcestershire sauce and sour cream come together for a creamy, coating and very flavorful sauce that frames and heightens the meat. 

There’s a secret ingredient, though, flaxseed meal. Traditionally, we’d use flour to thicken the creamy sauce, but since there are just too many carbs in wheat flour, we need another thickener. You have to see flaxseed meal work! It will give our sauce the thicker, creamiest texture. 

Serving pasta with beef stroganoff is no mistake; the pasta is the perfect means to scoop up the last drop of delicious sauce!

How Many People Can Enjoy This Recipe?

The recipe below serves four, which is an excellent amount to prepare in a regular-sized skillet. It comes without saying you only need a pot and a skillet for this one, so despite being so sophisticated, it’s relatively mess-free.

Keto Beef Stroganoff

Keto Beef Stroganoff

Yield: 4 people
Prep Time: 30 minutes
Cook Time: 30 minutes
: 1 hour
Total Time: 2 hours

Here it is, a classic recipe for beef stroganoff and pasta, only this its keto! famous mushroom sauce based on sour cream, and carb-free pasta made from scratch!


Beef Stroganoff

  • 2 tbsp olive oil
  • 1 pound beef sirloin steak
  • 2 cups mushrooms, sliced
  • 1 large onion
  • 2 garlic cloves
  • 1/4 cup butter
  • 1 tbsp Worcestershire sauce
  • 1 cup sour cream
  • Salt and pepper to taste

Keto Pasta

  • 1/2 cup Almond flour
  • 3 egg yolks
  • 1 tsp xanthun gum
  • 1/4 tsp salt


For the Keto pasta :

  1. In a bowl, add almond flour, xanthun gum, salt and stir in the egg yolks whisking to create a firm dough.
  2. Flour a clean surface with almond flour and roll the dough with a rolling pin until you get a thin sheet.
  3. Refrigerate the dough for at least an hour.
  4. Bring a pot of salted water to a boil.
  5. Cut the dough into strips to the desired thickness.
  6. Add the pasta to the water and cook the noodles for a minute. Drain and reserve.

For the Beef Stroganoff :

  1. Dice the onion, mince the garlic and cut the beef into strips. 
  2. Heat a thick-bottomed skillet over medium flame and add the olive oil. Sauté the garlic and onion until the garlic is roasted, and the onion caramelized. Add in the beef and let it brown.
  3. Add the mushrooms and the Worcestershire sauce. Let it boil.
  4. Reduce the heat and add the sour cream. Stir until combined.
  5. Adjust the seasoning with salt and pepper. Let it reduce to the desired thickness. Serve with a side of keto pasta!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 717Total Fat: 57gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 23gCarbohydrates: 10gFiber: 2gProtein: 38g

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