Okay fine, it’s water buffalo!!
While growing up there wasn’t much of a ‘food scene’ and restaurants were either India, Chinese or Continental. Under the wide banner of continental cuisine was everything from burgers to pizzas to nachos. Looming under the ‘main course’ section was normally chicken a-la-kiev or paprika chicken and beef or chicken Stroganoff. I don’t recall how authentic it was but I do remember it being one of my favourite dishes to eat, a rich creamy gravy, tender beef (at least back in the day) and always served with rice. This recipe is my recreation of those childhood memories and I’m making it Keto friendly and trying to also make it as close to what’s the real authentic Stroganoff.
Cookin Low and Slow
I wish I could experience the wonderful world of beef that exists outside India on a regular basis. But for now I’m stuck here. I’ve said this several times, you get ‘beef’, ‘mince’ and ‘tenderloin’. For this recipe I used beef which has to be cooked low and slow to become tender. Speaking of beef, we got some other killer beef recipes like my Beef Massaman curry, Blue cheese beef burger and my Keto steak with a herb butter.
Nutrition Info (Per serving)
- Calories: 590
- Net Carbs: 6g
- Carbs: 7g
- Fat: 43g
- Protein: 50g
- Fiber: 1g
This recipe makes 5 serving. Get this recipe on myfitnesspal.
Keto Beef Stroganoff
A Russian classic.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Russian
- 800 grams Beef (Chuck or any slow cooking cut)
- 200 grams White Mushrooms
- 100 grams Chopped Onion
- 75 grams Sour Cream (5 Tbsp)
- 50 grams Heavy Cream (3.5 Tbsp)
- 15 grams Butter Try this one
- 15 ml olive oil I use this one
- Chives/Spring Onion Green for Garnish
- 1 Tsp Paprika
- 1/2 Tsp Cayenne Pepper
- 1 Tsp Black Pepper
- 1 Tsp Salt Use 1/2 to season the beef in the start and slowly add the rest as the cook progresses
-
Slice the mushrooms and onions
-
Cut the beef into long strips and season with salt and pepper
-
Heat some olive oil in a dutch oven and brown the beef in batches. You want to do this on a high heat so that you beef doesn’t stew.
-
Add a knob of butter and sautee the onions and mushrooms on a medium-high heat.
-
Season with salt, pepper, paprika, cayenne pepper
-
Add in the beef and 1/2 liter of water. Turn it up to a high heat and bring to a boil and once it is boiling turn the heat down to low.
-
Cover and cook till the beef is fork tender and the liquid has reduced by half or more
-
Add in the sour cream and heavy cream and mix in well
-
Turn off the heat and garnish with chives/spring onions green
Don’t keep the heat on after adding the sour cream as if boiled it can split.