On cold winter nights, I still love to indulge in Beef Stroganoff. To make it keto, I omit the flour and noodles. I use cream cheese and portabella mushrooms to amp up the fat and add flavor. Actually, I’ve found that I prefer the dish made using my gluten free and low carb recipe. The noodles didn’t add any flavor—they just extended it. Anytime I can increase my vegetable intake, I consider it a win.
For eating keto, beef tenderloin is a nearly perfect food. Lean and flavorful, it lends itself to being embellished with healthy fats in sauces. To make this recipe, I didn’t even have to modify the preparation or ingredients. Naturally low carb and gluten free, beef tenderloin provides lean protein full of flavor. Left-overs are great for week-day lunch meal prep and other dishes like Stroganoff.