Rich & Creamy Beef Stroganoff with Egg Noodles

Alright, picture this: it’s a chilly evening, and you’re craving something warm, indulgent, and just a little fancy.

Enter Beef Stroganoff with Egg Noodles—the dish that wraps you in a creamy, savory hug with every bite.

Imagine tender slices of beef soaking up a rich, velvety sauce, nestled on top of buttery, low-carb noodles that make you forget carbs even exist.

It’s dinner goals, plain and simple.

And here’s the best part: not only is it keto-friendly and diet-approved, but it’s also quick enough for a Tuesday yet impressive enough for a Saturday dinner party.

If you’ve been searching for a beef meal that delivers big on flavor and feels like a treat, this is your sign to grab your skillet and get cooking.

What You’ll Need:

Let’s round up the goodies for this deliciousness:

• For the Stroganoff:
  • 1 lb beef sirloin or tenderloin, thinly sliced (pro tip: pop it in the freezer for 15 minutes to make slicing a breeze!)
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup mushrooms, sliced (because mushrooms + stroganoff = magic)
  • 1 cup beef broth (low sodium is best!)
  • 1 cup heavy cream
  • 2 tsp Dijon mustard (fancy but oh-so-simple)
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1/4 cup sour cream

For the Egg Noodles (Low-Carb Version):

• 4 large eggs
• 4 oz cream cheese, softened
• 1/4 tsp xanthan gum (optional, but it gives that perfect texture)
• A pinch of salt

Why You’ll Love This Low-Carb & Keto Recipe

All the creamy, savory goodness of classic stroganoff, but without the carb coma. Let’s break it down:

1. Keto-Friendly Without Compromise: You’re getting that indulgent, rich flavor without veering off your low-carb journey. Seriously, this is proof you can have your comfort food and eat it too!
2. Homemade Noodles = Wow Factor: Making your own low-carb noodles might sound extra, but it’s a game changer. Once you try it, you’ll wonder why you didn’t start sooner. And trust me, they’re so worth the tiny bit of effort.
3. Perfect for Any Occasion: Whether it’s a cozy family dinner, a meal prep champion for the week, or a keto-friendly dish to impress friends, this recipe checks every box.
4. Comfort Without the Guilt: Stroganoff is the epitome of comfort food, and this version keeps you feeling satisfied without the post-dinner carb crash. Win-win!
5. Customizable to the Max: Love more mushrooms? Add ‘em. Want to swap the beef for chicken? Totally doable. This recipe’s flexibility makes it a keeper.
6. Budget-Friendly: Despite its fancy vibes, this dish is easy on the wallet. You don’t need to splurge to enjoy a restaurant-quality meal at home.
7. Minimal Clean-Up: One skillet for the sauce, one baking sheet for the noodles, and voila—your kitchen stays (mostly) tidy. That’s a dinner win in my book!

How to Make Beef Stroganoff with Egg Noodles

Step 1: Prep the Beef

• Start by sprinkling your beef with a good pinch of salt, pepper, and smoked paprika. Heat up your skillet until it’s sizzling hot, add a splash of olive oil, and sear the beef just until browned. Don’t overcrowd the pan—we want those golden edges! Set it aside and try not to nibble.

Step 2: Build That Sauce

• In the same pan, melt the butter and toss in the onions. Let them cook until they’re soft and just a little caramelized. Now, throw in the garlic and mushrooms. Cook until your kitchen smells like heaven (about 3-4 minutes).
• Pour in the beef broth, scraping up all those yummy browned bits. Stir in the heavy cream and Dijon mustard, then let it simmer until it’s thick and velvety.

Step 3: Bring Back the Beef

• Slide your beef back into the skillet, making sure every piece gets coated in that luscious sauce. Reduce the heat and stir in the sour cream. Keep it low and slow—you’re aiming for creamy, not curdled!

Step 4: Make the Low-Carb Egg Noodles

• Preheat your oven to 350°F and line a baking sheet with parchment paper. (Seriously, parchment paper is your bestie here.)
• Blend eggs, cream cheese, xanthan gum, and salt until silky smooth. Pour it onto your baking sheet and spread it out nice and even.
• Bake for about 8-10 minutes, or until it’s set but still flexible. Let it cool for a minute, then slice it into noodles. Boom—low-carb pasta magic.

Step 5: Serve It Up

• Toss your egg noodles with a little butter (because, yes). Pile them onto plates and top with that rich, creamy stroganoff. Garnish with a sprinkle of fresh parsley if you’re feeling fancy, and dive in!

This isn’t just dinner; it’s comfort food with benefits.

Storage Tips & Meal Prep Ideas

• Storage: Got leftovers? Lucky you! Store the stroganoff in an airtight container in the fridge for up to 3 days. Make sure to keep the sauce separate from the noodles if possible to preserve their texture. When reheating, do it gently over low heat or in the microwave at 50% power. Stir often to keep the sauce from breaking. If it looks too thick, a splash of beef broth will bring it back to life.
• Freezing Tips: The stroganoff sauce freezes like a dream—just skip the sour cream before freezing. When you’re ready to serve, thaw it overnight in the fridge and heat it up. Stir in fresh sour cream at the end for that perfect creamy finish. Unfortunately, the homemade egg noodles don’t freeze well, but you can always make them fresh!
• Meal Prep Hacks: Want to save time? Double the recipe and store portions in meal prep containers. You’ll have a hearty, keto-friendly meal ready to go whenever the craving hits. You can even prep the sauce ahead and store it separately to use with zoodles or cauliflower rice. And here’s a tip: freeze individual portions of the sauce in silicone molds for easy grab-and-reheat servings!
• Make-Ahead Noodles: If you’re short on time, bake and slice your egg noodles the night before. Store them in the fridge between layers of parchment paper to keep them fresh. They’ll be ready to roll when dinnertime comes around.

Nutritional Information (Per Serving):

• Calories: 430
• Protein: 24g
• Fat: 35g
• Carbs: 5g
• Net Carbs: 4g

FAQ

Can I use store-bought low-carb noodles? Absolutely! If making your own noodles feels like too much (no judgment), grab some keto-friendly options like shirataki noodles or zucchini spirals.

What’s the best beef for stroganoff? Tender cuts like sirloin, tenderloin, or ribeye work best. They cook quickly and stay juicy—perfect for this dish!

Can I freeze the leftovers? You sure can! Just store the stroganoff sauce (skip the sour cream for now) in a freezer-safe container. When you’re ready to eat, thaw, reheat, and stir in the sour cream for that fresh, creamy finish.

Cook Like a Pro with This Keto-Friendly Beef Stroganoff Recipe

So, what are you waiting for? This Beef Stroganoff with Egg Noodles is your golden ticket to a dinner that’s as comforting as it is keto-friendly.

Whether you’re cooking for a crowd, meal prepping for the week, or just treating yourself to something special, this recipe checks all the boxes.

Plus, the process is so fun, you’ll feel like a pro in the kitchen (cue the dramatic apron flip).

But wait, there’s more! If you’re in the mood for another delicious beef dish, why not try our Beef and Broccoli Stir-Fry?

It’s a fantastic way to add some animal-based variety to your weekly menu.

So, turn up your favorite playlist, pour yourself a drink, and get ready to create a dish that’s guaranteed to earn you some major kitchen kudos.

And hey, don’t forget to snap a pic before you dig in—because this meal is definitely Pinterest-worthy. Happy cooking, and enjoy every delicious bite!

Yield: 4 Servings

Beef Stroganoff with Egg Noodles

Print

Savor the rich flavors of our low carb, keto Beef Stroganoff with Egg Noodles.

This recipe combines tender beef with a creamy sauce, perfect for a satisfying and healthy meal on a keto diet.

Prep Time 20 minutes

Cook Time 30 minutes

Ingredients

• 1 lb beef sirloin or tenderloin, thinly sliced
• 1 tbsp olive oil
• 2 tbsp butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 cup beef broth
• 1 cup heavy cream
• 2 tsp Dijon mustard
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup sour cream
• 4 large eggs
• 4 oz cream cheese, softened
• 1/4 tsp xanthan gum (optional)

Instructions

Prep the Beef

1. Start by sprinkling your beef with a good pinch of salt, pepper, and smoked paprika.
2. Heat up your skillet until it’s sizzling hot, add a splash of olive oil, and sear the beef just until browned. Don’t overcrowd the pan—we want those golden edges!
3. Set it aside and try not to nibble.

Build That Sauce

1. In the same pan, melt the butter and toss in the onions.
2. Let them cook until they’re soft and just a little caramelized.
3. Now, throw in the garlic and mushrooms. Cook until your kitchen smells like heaven (about 3-4 minutes).
4. Pour in the beef broth, scraping up all those yummy browned bits.
5. Stir in the heavy cream and Dijon mustard, then let it simmer until it’s thick and velvety.

Bring Back the Beef

1. Slide your beef back into the skillet, making sure every piece gets coated in that luscious sauce.
2. Reduce the heat and stir in the sour cream.
3. Keep it low and slow—you’re aiming for creamy, not curdled!

Make the Low-Carb Egg Noodles

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. (Seriously, parchment paper is your bestie here.)
2. Blend eggs, cream cheese, xanthan gum, and salt until silky smooth.
3. Pour it onto your baking sheet and spread it out nice and even.
4. Bake for about 8-10 minutes, or until it’s set but still flexible.
5. Let it cool for a minute, then slice it into noodles. Boom—low-carb pasta magic.

Serve It Up

1. Toss your egg noodles with a little butter (because, yes).
2. Pile them onto plates and top with that rich, creamy stroganoff.
3. Garnish with a sprinkle of fresh parsley if you’re feeling fancy, and dive in!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 425Total Fat: 35gSaturated Fat: 35gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 214mgSodium: 338mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 24g

This data was provided and calculated by Nutritionix