KETO BEEF STROGANOFF WITH NOODLES!

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I cannot put into words how obsessed I am with this recipe. This is hands-down the BEST KETO MEAL I have ever, EVER, prepared myself. Heck, maybe even the best MEAL I’ve ever prepared myself. I’d eat this over any typical high-carb pasta dish anyday. If you make anything on my blog, let it be this. 

Serves: 5-6

What you’ll need:

For the Noodles:

  • 2 eggs
  • 4 oz cream cheese, softened
  • 1/4 cup Parmesan cheese, grated (I used half real parmesan and half dried)
  • 1 1/4 cup mozzarella cheese, shredded (130g)
  • 1-2 tsp parlsey
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp paprika

For the meat mixture:

  • 4 slices bacon
  • 1 cup(~8oz) sliced mushrooms
  • 1/8 tsp garlic powder
  • 1 lb ground beef
  • 55g onion chopped(~1/2 a medium onion)
  • 1 clove garlic, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • ½ teaspoon paprika
  • 1 tbsp dried parsley
  • 1 1/2 tablespoons tomato paste
  • 1/2 cup beef broth (I just used 1 boullion packet in 1/2 cup warm water)
  • 1/2 tsp xanthan gum
  • 2 tsp Worcestershire Sauce (optional, it adds great flavour for only 2 carbs)
  • 1/2 cup 14% sour cream

Directions:

  1. Preheat oven to 375° Line a large baking dish with tinfoil sprayed with oil or parchment paper (the larger the dish, the thinner the noodles).
  2. In a mixing bowl, using a hand mixer, cream together cream cheese and eggs until smooth. DSC_0954
  3. Stir in your spices, grated mozzarella and parmesan until well combined. DSC_0675 copy.jpgDSC_0681 copy.jpg
  4. Spread the mixture into the baking dish, forming an even layer. DSC_0686 copy.jpg
  5. Bake for 20-25 minutes.
  6. When the “noodles” are done baking, leave them to cool for 15-20min before removing from the dish and slicing into long thin pieces, then slicing again into thirds for “regular” size noodles.DSC_0697 copy.jpgDSC_0706 copy.jpg
  7. Meanwhile add your bacon to a large cool frying pan and turn the heat up to medium. DSC_0692 copy.jpg
  8. Let your bacon cook, flipping as needed until HALFWAY done to your liking.
  9. While the bacon is still cooking, throw in your mushrooms, garlic powder and a teaspoon of olive oil if needed to grease the pan.
  10. Cook the mushrooms and bacon until the mushrooms are soft and the bacon is crisp. DSC_0694 copy.jpg
  11. Remove both from the pan and set-aside in a bowl. (I chopped my bacon into smaller pieces during this time)
  12. In the same pan, add your ground beef, onions and garlic.DSC_0698 copy.jpg
  13. Season with paprika, parsley salt and pepper, sauté until meat is no longer pink.
  14. Now you can add your tomato paste, broth and xanthan gum.
  15. Bring the mixture to a simmer for a minute and add your Worcestershire sauce.
  16. Finally, reduce the heat, add your mushrooms and bacon back to the pan and add your sour cream, stir until everything is well combined. DSC_0702 copy.jpgDSC_0704 copy.jpg
  17. Toss in your noodles and fold into the mixture just until combined, then remove form the heat (OR serve the meat mixture over the noodles for a more aesthetic presentation).
  18. Sprinkle with parsley and enjoy! 🙂 DSC_0726 copy.jpg
  19. Store in a container in the fridge for easy re-heat in the microwave OR on a pan over medium heat for another meal!DSC_0720 copy.jpg

Nutrition per 1/5th of recipe: 469cals 33F/7C/34P

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2 thoughts on “KETO BEEF STROGANOFF WITH NOODLES!

  1. Made this tonight (minus the noodles) and it was sooooooooo good! Very rich and flavourful. I am planning on adding this to my regular rotation, and maybe trying it with beef cubes. Thanks for a wonderful recipe!

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