This mushroom stroganoff makes use of ribeye steak seared in butter. It’s super savory and served in a rich mushroom cream sauce. You can save some time making this recipe by cooking extra steak earlier in the week, then using some of the leftovers.
Those of you who live alone, or just need a quick lunch, might also enjoy that this recipe is a single serving. Serve this up with some cauliflower rice, or a bright side salad for a complete meal. If you’d like to make this for a family dinner then just multiply the ingredient amounts by the number of people you need to serve.
Yields 1 serving of Steak with Keto Mushroom Stroganoff
The Preparation
- 1 tablespoon butter
- salt and pepper, to taste
- 4 ounces ribeye steak
- 4 ounces mushrooms, quartered
- teaspoon fresh garlic, minced
- 3 tablespoons chicken broth
- 1 1/2 ounces cream cheese
- 1/4 teaspoon worcestershire sauce
- 1/4 teaspoon black pepper, for the sauce
- 1 teaspoon fresh parsley, minced
The Execution
1. Preheat a skillet over medium-high heat. Add half of the butter to the pan. Sprinkle salt and pepper over the steak then pan sear and set aside.
2. Add the rest of the butter to the pan, then once the butter has become hot add the mushrooms. Cook until softened.
3. Turn the heat down to low, then add the garlic and continue cooking for about a minute. Pour in the chicken stock and use a wooden spoon to scrape the brown bits off the bottom of the pan.
4. Mix in the cream cheese, Worcestershire, and black pepper. Stir together until the cheese melts into the sauce.
5. Plate the steak, then top with the mushroom stroganoff and garnish with parsley.
This makes a total of 1 serving of Steak with Keto Mushroom Stroganoff. The serving comes out to be 592 calories, 48.2g fats, 6g net carbs, and 33.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 4 ounce ribeye steak | 307 | 21.6 | 0 | 0 | 0 | 28.2 |
| 4 ounce mushrooms | 32 | 0.6 | 6 | 2.5 | 3.5 | 2.5 |
| — fresh garlic | 0 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoon chicken broth | 3 | 0.1 | 0.2 | 0 | 0.2 | 0.3 |
| 1 1/2 ounce cream cheese | 145 | 14.5 | 1.7 | 0 | 1.7 | 2.6 |
| 1/4 teaspoon worcestershire sauce | 1 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1/4 teaspoon black pepper | 1 | 0 | 0.3 | 0.1 | 0.2 | 0.1 |
| 1 teaspoon fresh parsley | 0 | 0 | 0.1 | 0 | 0 | 0 |
| Totals | 592 | 48.2 | 8.7 | 2.7 | 6 | 33.8 |
Steak with Keto Mushroom Stroganoff
Ingredients
- 1 tablespoon butter
- salt and pepper to taste
- 4 ounce ribeye steak
- 4 ounce mushrooms quartered
- teaspoon fresh garlic minced
- 3 tablespoon chicken broth
- 1 ½ ounce cream cheese
- ¼ teaspoon worcestershire sauce
- ¼ teaspoon black pepper for the sauce
- 1 teaspoon fresh parsley minced
Instructions
- Preheat a skillet over medium-high heat. Add half of the butter to the pan. Sprinkle salt and pepper over the steak then pan sear and set aside.
- Add the rest of the butter to the pan, then once the butter has become hot add the mushrooms. Cook until softened.
- Turn the heat down to low, then add the garlic and continue cooking for about a minute. Pour in the chicken stock and use a wooden spoon to scrape the brown bits off the bottom of the pan.
- Mix in the cream cheese, Worcestershire, and black pepper. Stir together until the cheese melts into the sauce.
- Plate the steak, then top with the mushroom stroganoff and garnish with parsley.
