Mock Beef Stroganoff with Ground Beef
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!
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.
Notes
- This mock stroganoff skips the traditional steak cuts for a faster, more budget-friendly version using ground beef—without sacrificing the rich, savory flavor the dish is known for.
- Sautéed mushrooms and onions build a deep umami base, while sour cream and Dijon mustard bring a creamy, tangy richness.
- A touch of nutmeg is your secret ingredient—it adds a warm, nutty undertone that pairs beautifully with the sour cream (just like in a good béchamel).
- This dish is super flexible: scoop some out for a low-carb keto meal, then stir in egg noodles or rice for others in the family.
Cooks Tips
Cooks Tips
- Brown the beef well: Don’t rush this step—let it develop color for maximum flavor. If there’s excess fat, drain it before adding seasonings.
- Deglaze with broth: After browning, use beef broth to lift all that flavor from the bottom of the pan. It makes a huge difference in the final taste.
- Don’t boil the sour cream: Add it at the end over low heat to prevent curdling. Stir gently until just warmed through.
- Make ahead tip: The flavor actually improves after sitting, making this a great dish for next-day lunches.
- Variations: Add a handful of spinach, zucchini ribbons, or even chopped dill for a fresh twist.
Nutrition
Calories: 1573kcalCarbohydrates: 21gProtein: 90gFat: 126gSaturated Fat: 53gPolyunsaturated Fat: 4gMonounsaturated Fat: 48gTrans Fat: 6gCholesterol: 424mgSodium: 637mgPotassium: 2321mgFiber: 3gSugar: 12gVitamin A: 1585IUVitamin C: 10mgCalcium: 296mgIron: 11mg
Tried this recipe?Let us know how it was!