Traditional Beef Stroganoff Recipe

Atkins Traditional Beef Stroganoff
Net Carbs
Prep Time: 0 Minutes
Cook Time: 45 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 4 oz Brown Mushrooms (Crimini Italian)
  • 0 1/2 medium (2-1/2" dia) Onions
  • 1 tsp Better than Bouillon Beef Base made from Roasted Beef and Concentrated Beef Stock
  • 14 oz, boneless, raw, lean only (yield after cooking) Beef Steak (Lean Only Eaten)
  • 1 1/2 tsp Unsalted Butter Stick
  • 2 serving Red Cooking Wine
  • 1 oz Sour Cream
  • 0 1/2 teaspoon Dijon Mustard
  • 6 oz Broccoli
  • 1 2/3 tablespoon Olive Oil
  • 0 3/4 tsp Salt
  • 0 3/4 tsp Black Pepper


  1. Preheat oven to low.  Remove the crimini mushroom stems from the caps and discard the stems. Cut the caps into ¼-inch slices and set aside.  Peel the onion and cut in half. Chop half of the onion into ¼-inch dice and set aside.  Combine the beef stock concentrate and ½ cup water in a small bowl; hold.
  2. Pat dry the flank steak with paper towels, cut into ½-inch slices and season with ¼ teaspoon each of salt and pepper. Heat 1 tablespoon of canola oil in a large oven-proof sauté pan over medium-high heat.  When the pan is hot, add the flank steak strips and sauté for about 2 to 3 minutes, until the beef is browned. Place the sauté pan in the oven to keep warm until step 4.
  3. Melt the butter in another large sauté pan over medium heat, and add the onions, cooking while stirring for 3 minutes, until softened.  Add the mushrooms cook for 5 to 7 minutes, stirring occasionally until the mushroom liquid has evaporated.
  4. Add the red cooking wine and cook for 5 minutes. Stir in the beef stock and cook for 10 minutes, until the sauce has reduced and the mushrooms are coated.  Stir in the sour cream and Dijon.  Add the beef and the accumulated juices. Reduce the heat to low and cook for 2 to 3 minutes, until the beef is heated through. Season with ¼ teaspoon of salt and pepper; keep warm for plating.
  5. Heat 2 teaspoons of olive oil in a medium sauté pan over medium-high heat. When the pan is hot, add the broccoli florets and sauté for 3 to 5 minutes, stirring occasionally.  Season with ¼ teaspoon each of salt and pepper and toss to combine.
  6. Divide the broccoli between two plates. Serve the beef stroganoff next to the broccoli and enjoy!

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.