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Beef Stroganoff Burgers – Low Carb


  • Author: Peace Love and Low Carb
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Makes 4 Servings 1x
  • Diet: Gluten Free

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

Scale
  • 1 ½ 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
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 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)
  • ¾ cup sour cream
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan

Instructions

  1. In a large mixing bowl, combine ground beef, parsley, Worcestershire sauce, one clove of garlic, onion powder, garlic powder, sea salt and pepper. 
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  • Category: Beef Recipes
  • Method: Saute
  • Cuisine: Russian

Nutrition

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

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