This hearty mock stroganoff has become a staple in my kitchen. It’s rich, comforting, and full of flavor without being fussy. I skip the traditional cuts of beef and use ground beef instead, which makes it quicker and budget-friendly.
I serve mine over steamed vegetables or just enjoy it as-is to stay keto. Meanwhile, I stir in some egg noodles at the end for my partner—who loves the classic version. Everyone wins!
Mock Beef Stroganoff with Ground Beef
Servings: 4 Prep Time: 10 mins Cook Time: 25 mins
Ingredients:
- 1 lb ground beef (lean)
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/2 cup beef broth or water
- 3/4 cup sour cream
- Chopped parsley (for garnish)
- Optional: Cooked egg noodles, mashed potatoes, or rice for serving
Instructions:
- In a large skillet over medium heat, cook onions in olive oil or butter until softened (about 5 minutes).
- Add garlic and mushrooms and cook until mushrooms release their moisture and begin to brown.
- Push vegetables to the side, add ground beef, and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in Worcestershire sauce, Dijon mustard, paprika, nutmeg, salt, and pepper. Cook 1–2 minutes.
- Add beef broth and stir to deglaze the pan. Let simmer for about 5–7 minutes.
- Lower heat and stir in sour cream. Warm gently without boiling.
- Scoop out keto portion, then stir in cooked noodles if desired.
- Serve and garnish with chopped parsley.
Nutrition (per serving, without noodles):
- Calories: 310
- Protein: 22g
- Fat: 22g
- Carbs: 8g
- Fiber: 1g
- Sugar: 3g