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Keto11 g net carbsTooGut original

Keto Beef Stroganoff with Celeriac Mash

Seared beef, browned mushrooms and a tangy sour-cream sauce over buttery celeriac mash. Comfort food without the pile of noodles.

Prep18 mins
Cook27 mins
Serves4
DifficultyEasy
Start cooking
Creamy beef and mushroom stroganoff over rustic celeriac mash
TooGut pickFlexible, practical, genuinely delicious.

Stroganoff fails when beef boils in a crowded pan. Sear in batches, brown the mushrooms separately and add the sour cream last.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

What you'll need

  • 900 gceleriac, peeled and cubed
  • 800 gbeef sirloin, sliced across the grain
  • 500 gSwiss brown mushrooms, thickly sliced
  • 1 smallbrown onion, thinly sliced
  • 2 clovesgarlic, finely grated
  • 250 mlbeef stock
  • 180 gfull-fat sour cream
  • 50 gunsalted butter
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Cook the celeriac

Simmer celeriac in salted water for 18 minutes until crushable. Drain, steam-dry and mash with butter.

Sear in batches

Cook beef in two fast batches for 60 to 90 seconds per side, then rest it on a plate.

Brown the mushrooms

Cook mushrooms hard for 5 minutes, add onion for 4 minutes, then garlic for 30 seconds.

Finish gently

Add stock and reduce. Lower the heat, stir in sour cream and return beef for one minute without boiling. Serve over mash.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,420 kJ

Protein49 g

Carbohydrate18 g

Fibre7 g

Fat35 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • Large saucepan
  • Wide frying pan
  • Potato masher