Keto Stroganoff

Stroganoff is another one of those incredibly filling foods that we associate with carbs—but that’s primarily because of the pasta. Replace that pasta with keto-friendly option, though, and suddenly you are in business.

My version is usually a pork stroganoff, but as with most of these recipes, adjust according to your preferences.

I have also made this dish with additional veggies, such as asparagus or peas, but you could use green beans, zucchini keto noodles, cauliflower rice—work with what works for you.


Category: Dinner Calorie Count: 556 Macronutrient ratio: Carb-induced calories—5% Protein: 33 grams Carbohydrates: 7 grams Total Fat: 43 grams
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 1 pound pork chops or substitute with pork tenderloin or other meat as you prefer
  • salt to taste
  • pepper to taste
  • 2 tablespoons ghee
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 3 cups mushrooms sliced
  • 1 cup bone broth or substitute with chicken stock
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 cup heavy whipping cream
  • 2 tablespoons parsley freshly chopped
  • 1 pound asparagus


  • Start by slicing your pork into thin strips, seasoning with salt and pepper to your preference. Heat a cast-iron (or other heavy-bottomed) pan over high heat, adding 1 tablespoon ghee. Adding your pork slices, stir fry in small batches to brown, using a slotted spoon to transfer to a plate, setting aside.
  • Regrease the pan with the remaining ghee, adding the onion and garlic, cooking until fragrant, roughly 3 minutes, before adding the mushrooms, bone broth, lemon juice, Dijon mustard, and whipping cream, bringing to a boil. Cook 5 minutes, or until thickened. Remove from heat, add parsley, season with salt and pepper to taste, and serve with side of vegetable.


Tools Needed:
  • Cutting board
  • Sharp knife
  • Large pan
  • Slotted spoon
  • Plate
  • Saucepan
  • Serving plates

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