# Keto Beef Stroganoff 4 portions · US measures · keto · 20 min publisher preparation · Not provided Keto Beef Stroganoff. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Trim beef and cut across the grain into half-inch pieces.
0.1 cup Avocado oilSource also provides 56 g.	Sauté onion/garlic in oil medium 3 min; brown seasoned beef 8 min; add broth/vinegar, uncovered simmer 30 min; add mushrooms, cover 90 min.	Off heat, stir in sour cream and mayonnaise; add xanthan in six equal additions to thicken; cover, rest 10 min.
0.7 oz White onionfinely chopped · Source gives 50 g only. Exact mass conversion to US ounces; no cup estimate.
0.8 tsp Garlicminced · Source also provides 10 g.
1.2 lb fat-trimmed beef brisket
0.8 tsp ground thyme
0.3 tsp salt
0.2 tsp black pepper
0.6 cup Beef brothSource also provides 367 g.
0.8 tbsp Apple cider vinegarSource also provides 30 mL.
6.4 oz fresh mushroomssliced
0.3 cup Sour creamSource also provides 180 g.
0.1 cup MayonnaiseSource also provides 60 g.
0.6 tsp xanthan gum

## Ingredients - 0.1 cup Avocado oil. Source also provides 56 g. - 0.7 oz White onion — finely chopped. Source gives 50 g only. Exact mass conversion to US ounces; no cup estimate. - 0.8 tsp Garlic — minced. Source also provides 10 g. - 1.2 lb fat-trimmed beef brisket - 0.8 tsp ground thyme - 0.3 tsp salt - 0.2 tsp black pepper - 0.6 cup Beef broth. Source also provides 367 g. - 0.8 tbsp Apple cider vinegar. Source also provides 30 mL. - 6.4 oz fresh mushrooms — sliced - 0.3 cup Sour cream. Source also provides 180 g. - 0.1 cup Mayonnaise. Source also provides 60 g. - 0.6 tsp xanthan gum ## Equipment - Lidded saucepan or Dutch oven - Mixing bowl ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Brown.** Heat oil in a large saucepan over medium. Sauté onion and garlic about 3 minutes. Add beef, thyme, salt and pepper. Cook about 8 minutes, stirring to brown all sides. 2. **Simmer.** Lower heat to medium-low and add broth and vinegar. Simmer uncovered for 30 minutes. Stir in mushrooms, cover and simmer another 90 minutes. 3. **Thicken.** Remove from heat and stir in sour cream and mayonnaise. Add xanthan in six equal small additions, mixing between each, until thickened. Cover and let stand for 10 minutes before serving. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 353 kcal; protein: 30.1 g; total carbs: 3.4 g; fiber: 1.0 g; net carbs: 2.4 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: egg, milk. Check product labels and cross-contact. ## First-cook checks and limits - The original 50 g onion amount is expressed as 1.763698 oz by weight; no cup conversion is assumed. - The original method adds xanthan in 1/4 teaspoon increments. This adaptation adds the listed total in six equal portions so the additions scale with the batch. - Source 130 min cook undercounts 3 min aromatics plus 8 min beef plus 30 min uncovered plus 90 min covered, before 10 min standing. - Ingredient quantities are scaled from 10 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Sara Nelson. This adaptation has not been kitchen-tested. - The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Sara Nelson: Keto Beef Stroganoff](https://realbalanced.com/recipe/keto-beef-stroganoff/) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-keto-beef-stroganoff/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.