Updated: Aug 17, 2021

The times my mom would make her beef stroganoff was primarily during the week while my dad was at work on the swing shift. My mom had three busy girls on her hands -- trying to get us to finish our school work; cook dinner; doing a load of laundry; So quick and easy meals it was during the week. Only one ingredient from mom's recipe was switched out -- the flour! I used 1/4 xanthum gum. Go easy on the xanthum. Very easy to over add -- harder to subtract.


2 Tbsp butter

1/2 cup chopped onion

2 chopped garlic cloves

8 oz sliced mushrooms

1 lb lean ground beef

1 Tbsp Worcestershire Sauce

1 1/2 cup beef broth

1 cup sour cream

1/2 tsp sea salt

1/2 tsp cracked pepper

1/2 tsp celery seed

1/4 tsp Xanthum gum


Add butter to skillet. Brown onions, garlic and mushrooms. Once onions become translucent, remove from stove and set aside in bowl. In skillet, brown beef - once browned, drain any excess grease. Add salt, pepper, celery salt, Worcestershire Sauce and 1 cup of beef broth to meat. Stir. Add sour cream. Mix together thoroughly. Heat on Medium heat for 5 minutes. Add mushrooms and onions back in skillet. Stir. Simmer on low for 5 minutes.

Serve over your favorite zero or low carb noodle.

Makes 8 - 1/2 cup servings


Cal: 242 Fat: 16.75 g Carb: 4 ng Protein: 17 g

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