Keto Beef Stroganoff With Noodles

I cannot put into words how obsessed I am with this Keto Beef Stroganoff Recipe. Keto Beef Stroganoff with Noodles??? Yes you've heard it right. 

This is hands-down the BEST KETO MEAL I have ever, EVER, prepared for myself. Heck, maybe even the best MEAL in general that I've ever prepared. I'd eat this over any typical high-carb pasta dish anyday.

If you make anything on my blog, let it be this. 

Disclaimer: This post contains some affiliate links. If you choose to purchase an item through one of these links I may receive a small commission. This does NOT affect your purchase in any way. 

These keto noodles were something I originally used in my Keto Lasagna With Noodles recipe.

They are egg based but have parmesan and mozzarella added to them to help give them some structure.

They come out tasting SO good. I promise you'll just want to devour these keto egg noodles ever before you make the rest of the beef stroganoff. 

But I can guarantee..if you wait for the final result, it will be so very worth it! The filling for this classic beef stroganoff contains cream cheese, sour cream, beef broth and plenty of spices to make it extra creamy and flavourful.

I can agree that it doesn't look the prettiest but the taste 100% makes up for the look. 

It's what's inside that counts right?

Now I used ground beef for this low carb stroganoff recipe but you are also welcome to use beef brisket or any other cut you prefer. 

Either way, this is one tasty keto meal!

Ingredients In Keto Beef Stroganoff With Noodles

• Eggs
• Cream Cheese
• Parmesan
• Mozzarella
• Bacon
• Mushrooms
• Ground Beef
• Onion
• Garlic
• Tomato Paste
• Worcestershire Sauce
• Sour Cream
• Beef Broth
• Xanthan Gum
• Spices
• Salt

Tools I Used To Make Keto Beef Stroganoff With Noodles

• Mixing Bowls
• Frying Pan
• Foil
• Large Cookie Sheet
• Pizza Cutter or Sharp Knife
• Spatula
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

How To Store Keto Beef Stroganoff

• Store this beef stroganoff in the fridge, covered for up to 3 days OR freeze in an airtight container for a future meal!

Like This Recipe? Try Another Recipe Using Keto Egg Noodles

• Keto Lasagna WITH NOODLES!
• Keto Pizza Lasagna WITH NOODLES
• Keto Homemade Chicken Noodle Soup
• Keto Egg Fast Fettucine

Keto Beef Stroganoff Recipe

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 regular 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 sliced mushrooms, 8oz
• 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, 120g

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. 
3. Stir in your spices, grated mozzarella and parmesan until well combined. 
4. Spread the mixture into the baking dish, forming an even layer. 
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.
7. Meanwhile add your bacon to a large cool frying pan and turn the heat up to medium. 
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. 
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.
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.
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 your Keto Beef Stroganoff With Noodles! 🙂
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!

Nutrition per 1/5th of recipe: 469 calories | 33g fat | 7g NET carbs | 34g protein 

Store this beef stroganoff in the fridge, covered for up to 3 days OR freeze in an airtight container for a future meal!

Print Recipe

4.50 from 2 votes

Keto Beef Stroganoff Recipe

This Keto Beef Stroganoff is made with ground beef, low carb egg noodles and a rich, flavourful sauce. Perfect for a family dinner everyone will love!

Prep Time40 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 10 minutes mins

Course: dinner, lunch

Keyword: beef stroganoff, keto beef stroganoff, keto beef stroganoff with noodles

Calories: 469kcal

Ingredients

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
• 55 g 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 120g

Instructions

• 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).
• In a mixing bowl, using a hand mixer, cream together cream cheese and eggs until smooth.
• Stir in your spices, grated mozzarella and parmesan until well combined.
• Spread the mixture into the baking dish, forming an even layer.
• Bake for 20-25 minutes.
• 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.
• Meanwhile add your bacon to a large cool frying pan and turn the heat up to medium.
• Let your bacon cook, flipping as needed until HALFWAY done to your liking.
• While the bacon is still cooking, throw in your mushrooms, garlic powder and a teaspoon of olive oil if needed to grease the pan.
• Cook the mushrooms and bacon until the mushrooms are soft and the bacon is crisp.
• Remove both from the pan and set-aside in a bowl. (I chopped my bacon into smaller pieces during this time)
• In the same pan, add your ground beef, onions and garlic.
• Season with paprika, parsley salt and pepper, sauté until meat is no longer pink.
• Now you can add your tomato paste, broth and xanthan gum.
• Bring the mixture to a simmer for a minute and add your Worcestershire sauce.
• Finally, reduce the heat, add your mushrooms and bacon back to the pan and add your sour cream, stir until everything is well combined.
• 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).
• Sprinkle with parsley and enjoy! 🙂
• Store in a container in the fridge for easy re-heat in the microwave OR on a pan over medium heat for another meal!

Notes

*7g carbs is the NET carbs total.

Tools I Used To Make Keto Beef Stroganoff With Noodles

• Mixing Bowls
• Frying Pan
• Foil
• Large Cookie Sheet
• Pizza Cutter or Sharp Knife
• Spatula
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

How To Store Keto Beef Stroganoff

• Store this beef stroganoff in the fridge, covered for up to 3 days OR freeze in an airtight container for a future meal!

Nutrition

Serving: 1serving | Calories: 469kcal | Fat: 33g | Protein: 34g | Carbohydrates: 7g

Like This Recipe? Try Some Other Keto Beef Stroganoff Recipes:

• Quick Low Carb Slow Cooker Beef Stroganoff
• Keto Beef Stroganoff Meatballs
• Low Carb Beef Stroganoff Casserole

Other Recipes You May Like:

Keto Chicken Bacon Ranch Rolls

Keto Lasagna With Noodles

Keto Pizza Lasagna

Keto Chicken Pot Pie With Flaky Crust