Beef Stroganoff - KETO

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  • 1/4 cup oil (I used 1/2 ghee and 1/2 avocado oil)
  • 50g onion (1/2 small onion)
  • 3 garlic cloves minced
  • 16 oz sliced mushrooms (I used crimini)
  • 1 rounded teaspoon dried thyme leaves
  • 3/4 scant teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups broth (I used chicken broth)
  • 2 tablespoons apple cider vinegar
  • 2 pounds beef (I used center of ribeye steak) sliced across grain and cut into bite sized pieces
  • 3/4 cup creme fraiche (or can use sour cream)
  • 1/4 cup mayonnaise
  • Prep - finely chop the onions.
  • Prep - peel garlic.
  • Prep - slice meat across the grain, then cut into bite sized pieces.
  • Prep - slice mushrooms.
  • Cook garlic and onions in oil in large pan a few minutes until soft.
  • Add mushrooms, thyme, salt, pepper, and broth.
  • Cook until mushrooms are cooked and much of liquid is cooked off.
  • Turn off heat > add apple cider vinegar and beef.
  • Let sit without heat for a few minutes (this lets acid soften beef)
  • Use medium heat to gently cook beef for a few minutes so it is still pink in center > don't overcook beef.
  • Turn heat to low and stir in creme fraiche (or sour cream) and mayonnaise.
  • DO NOT BOIL as this will separate the cream.
  • Serve!