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!
Print
Low Carb Beef Stroganoff Meatballs
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
Description
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.
Ingredients
- 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
For garnish
- paprika
Instructions
- 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.
Notes
- 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”.
Nutrition
- Serving Size: 6
Pin These Low-Carb Beef Stroganoff Meatballs for Later!
I am super excited to try this recipe.
I hope to try it tonight if I hear back from you!
I don’t like mushrooms – AT ALL
I know this will taste just great without them as my mom made it without my whole childhood, but I have a question about the macros.
I assume they include the 2 cans of mushrooms, and from what I can gather, that’s about 4-5 carbs.
I know the rest of the ingredients are zero to <1 carb, so can you tell me what the nutritional info would be without the shrooms?
I estimate the carb count for one serving to be about 2, but I'm not sure about the others!
Any help would be greatly appreciated!
Since ingredient nutrition can vary so much depending on the brands used it’s hard to say what the macros will be for your version of the dish. I recommend you use a nutrition calculator and run the numbers for yourself to get the most accurate numbers. 🙂
I like this one here: http://www.myfitnesspal.com/recipe/calculator
But overall, you’re right, the mushrooms are minimal calories and usually 2 net carbs, so removing them shouldn’t change the macros by many calories.
How many servings does this make?
Hi Tina! It makes about 6 servings, but it also doubles easily for the freezer!
This sounds delicious! Would you please tell me which brand of meatballs you use? I would like to be able to keep some in the freezer. I don’t want to make them myself!!!
Thank you,
Brenda
Hi Brenda! I typically use the Costco Kirkland brand Italian Meatballs when I don’t feel like making them. They are 4g net carbs per 5 meatballs which I can easily work into my day. I also like the Cooked Perfect brand, gluten-free variety, that I can find at Walmart and my local grocery. They are 1g net carb per meatball.
If you can’t find either of those, look for other “gluten-free” frozen meatball options – the breadcrumbs are what add carbs. Aidell’s brand also has some meatballs in the refrigerated section (near the sausages and hot dogs) that I believe are 1g carbs/meatball.