This Beef Stroganoff sauce is so good you’re going to want to lick it from the spoon. It comes together quickly and is perfect with meatballs for an easy weeknight dinner.
One of the biggest perks of a low-carb diet is getting to eat the really rich foods that most people would consider “bad for you” on a Standard American Diet. Heavy cream and full-fat dairy suddenly get to become staples when paired with fresh meats and veggies. This beef stroganoff cream sauce is definitely one of those super rich foods, but a little bit goes a really long way to add amazing flavor.
Hubby was out of town a lot in October, so I spent a lot of meals trying to cook for just myself. I didn’t want to go to some big effort with tons of dishes to clean, (I hate doing dishes) so I tried sticking to one-pan meals with proteins I could pull from the freezer and heat up. You can make this cream sauce in any batch size you want, so feel free to double or halve it as needed.
This stroganoff recipe is by no means a traditional one, but it is one that our family really loves. I believe I originally found the recipe in a magazine ages ago, and have adapted it several times since. The dill is the secret ingredient that really pushes it over the top and ever since I started using it, no other stroganoff recipe even comes close! In fact, I grew dill in my garden this past year and dried it just so I could have it for this recipe.
I took my base recipe and made a few tweaks so it’s keto-friendly. I served it up it with frozen meatballs (many have bread crumbs, so be sure and find a low-carb meatball or make your own) and skipped any noodles or rice. If you don’t mind some extra carbs, this goes great over some rice, egg noodles, or mashed potatoes. I hope you enjoy!
- 20-30 frozen meatballs, cooked according to directions (choose a low-carb meatball option or make your own)
- 6 tablespoons butter
- 2 cloves garlic, minced
- 2 (6oz) cans mushrooms pieces and stems, drained (or 8 oz sliced, fresh mushrooms)
- 1/2 cup beef broth
- 1 cup heavy cream
- 1.5 tablespoons dijon mustard
- 1 teaspoon red wine or cooking wine
- 1 tablespoon dried dill
- 3 Tablespoons sour cream
- In a medium saucepan over medium heat, melt the butter.
- Add the garlic and mushrooms, and cook until softened.
- Add in the remaining ingredients except the sour cream (broth, cream, dijon, wine, and dill) and simmer over medium heat, stirring frequently, until the sauce has thickened and will coat the back of a spoon.
- Add in the sour cream and stir to combine.
- Serve over the meatballs and top with a dash of paprika.
- Macros for the Sauce: 291 Calories, 26g Fat, 3g Net Carbs (5g Carbs - 2g fiber), 4g Protein.
- Macros with meatballs with vary widely depending on your specific recipe or product.
- This sauce is excellent over pretty much anything you want to eat with it. Steak, steak strips, noodles, spaghetti squash, chicken, pork, you name it. It also freezes well to be reheated later.
- Gluten-free: this is gluten-free.
- Vegetarian: This is vegetarian if you use vegetable broth and veggie "meatballs".
Pin These Low-Carb Beef Stroganoff Meatballs for Later!