How To Make Mushroom Stroganoff


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.

Yields 1 serving of Steak with Keto Mushroom Stroganoff



1 tablespoon butter

Salt and pepper, to taste

4 ounces ribeye steak

4 ounces whole mushrooms, quartered

1 large garlic clove, minced

3 tablespoons chicken stock, or as needed

1½ ounces cream cheese

¼ teaspoon Worcestershire sauce

¼ teaspoon black pepper, for the sauce

1 teaspoon minced fresh parsley




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. Each serving comes out to be 594.2 Calories, 49g Fats, 6.9g Net Carbs, and 33.1g Protein.

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