Low carb beef stroganoff with meatballs

A delicious recipe for Low carb beef stroganoff  low carb and gluten free based on the classic Beef Stroganoff.

Low carb beef stroganoff | ingredients

For the meatball:

• 500 g ground beef (80/20)
• 1 egg
• ¼ cup almond flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon Worcestershire sauce
• 2 tablespoons butter (for frying)

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For the sauce:

• 1 tablespoon butter
• 2 cups chopped mushrooms (white or cremini)
• 1 cup chopped onion
• 1 clove of minced garlic
• 1½ cups beef broth
• ¾ cup heavy cream
• ¼ teaspoon xanthan gum (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Check out our low carb rice as a side dish and our crispy zucchini

Low carb beef stroganoff | instructions

1. Combine meatball ingredients (except butter) in a medium bowl and mix well. Form into 12 meatballs. Heat the 2 tablespoons butter in a large, nonstick skillet. Cook meatballs over medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
2. Remove the meatballs from the pan and set aside. Add the 1 tablespoon of butter and the 2 cups of sliced mushrooms to the pan. Cook until the mushrooms are golden brown and fragrant (4-5 minutes). Remove the mushrooms from the pan.
3. Add the onion and garlic and cook for 3-4 minutes or until softened and translucent.
4. Remove the onions from the pan.
5. Add the beef broth to your pot and scrape the bottom to get all the ingredients in. Whisk in your heavy cream and xanthan gum until smooth.
6. Add the meatballs, mushrooms, onion, and garlic back to the pan and stir. Season with salt and pepper to taste. Cook on low heat for 20 minutes. Garnish with fresh parsley before serving.