Keto Beef Stroganoff

In the same skillet, add another tablespoon of butter. Sauté 1 finely diced onion for 3-4 minutes until translucent and beginning to caramelize at the edges.

Add 250g sliced mushrooms (cremini or button) to the onions. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and develop a golden color.

Mince 3 garlic cloves and add to the mushroom mixture. Stir for 1 minute until fragrant, being careful not to let the garlic burn or become bitter.

Deglaze the pan with 1/4 cup dry white wine or beef broth, scraping up all the flavorful brown bits from the bottom of the skillet with a wooden spoon.

Reduce heat to medium-low. Add 1 cup beef broth and 1 tbsp Dijon mustard. Stir well to combine and let simmer for 3-4 minutes to develop the flavors.

Stir in 3/4 cup sour cream and 1/4 cup heavy cream. Mix thoroughly to create a smooth, velvety sauce. Do not let it boil, as this may cause the cream to separate.

Return the browned beef strips to the skillet along with any accumulated juices. Gently fold everything together to coat the meat in the creamy sauce.

Simmer on low heat for 3-4 minutes until the beef is heated through and the sauce has thickened slightly. Taste and adjust seasoning with salt and pepper as needed.

For extra richness, stir in 1 tbsp of cold butter at the end. This technique, called 'mounting,' creates a silky finish and adds depth to the sauce.

Serve over cauliflower rice, zucchini noodles, or shirataki noodles for a keto-friendly meal. Garnish with fresh chopped parsley and a dollop of sour cream if desired.