What is stroganoff sauce made of?

Stroganoff sauce is a gravy, typically made with sour cream, beef broth, mustard, and mushrooms, then thickened with flour. Since this is a keto stroganoff, the flour is omitted. Instead, we thicken the sauce by simmering until reduced.

How do you add flavor to stroganoff?

This is not your basic, flavorless stroganoff. This recipe is made with plenty of seasoning, cooking sherry, Worcestershire sauce, beef bouillon granules, beef stock, fresh mushrooms, and grated Parmesan.

What side dishes go well with beef stroganoff?

I like to serve beef stroganoff with broccolini, roasted mixed vegetables, mashed potatoes, cauliflower mash, creamed spinach, or even steamed artichokes.

How do you keep sour cream from curdling in sauces?

Temper the sour cream by stirring a little of the beef stock into the sour cream. Then, add the warmed sour cream mixture to the pan until incorporated, then simmer until the sauce reduces.

Keto Beef Stroganoff Burgers | Peace Love and Low Carb

Description

These one pot Keto Beef Stroganoff Burgers are loaded fresh herbs and spices, seared to perfection and then smothered in a rich, creamy sour cream sauce with mushrooms. An easy weeknight meal that will taste like you spent hours in the kitchen.

Ingredients

Units Scale

1 1/2 pounds ground beef (I get all my ground beef here)
3 tablespoons chopped Italian flat leaf parsley, extra for garnish
2 tablespoons Worcestershire sauce
3 large cloves garlic, minced, divided
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons butter
2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
2 tablespoons cooking sherry (I use this brand)
1 small onion, diced
6 ounces cremini mushrooms, sliced
1 cup beef stock
2 tablespoons beef bouillon granules (I use this brand)
3/4 cup sour cream
1/2 cup heavy cream
1/4 cup grated parmesan

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Instructions

In a large mixing bowl, combine ground beef, parsley, Worcestershire sauce, one clove of garlic, onion powder, garlic powder, sea salt and pepper.
Once mixture is well incorporated, form into 4 even patties. In a large sauté pan, over medium-high heat, sear the patties, browning on both sides. About 3 minutes each side. Remove patties from pan and set aside. (Note: patties will not be fully cooked at this stage.)
To the same pan, add butter, olive oil, and cooking sherry. Reduce heat to medium-low, add onion, mushrooms, and the remainder of the garlic. Sauté until onions are tender and slightly caramelized and mushrooms are tender.
Deglaze pan with beef stock. Use a rubber spatula to scrape off and mix in any bits of onion and garlic stuck to the bottom of the pan. Add beef bouillon granules and stir until dissolved.
Stir sour cream, heavy cream, and parmesan into sauce. Simmer for 10 to 15 minutes or until the sauce has reduced by 1/3 and has started to thicken. Add patties back to the sauce and let entire dish simmer, uncovered, on low for 10 minutes.

Notes

net carbs per serving: 8.3g
Temper the sour cream: avoid curdling by stirring a little of the beef stock into the sour cream. Then, add the warmed sour cream mixture to the pan until incorporated, then simmer until the sauce reduces.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Beef Recipes
Method: Saute
Cuisine: Russian

Nutrition

Calories: 574
Fat: 37.9g
Carbohydrates: 9.4g
Fiber: 1.1g
Protein: 42.4g