🥩 Carnivore Beef Stroganoff
A decadent, creamy, all-meat twist on the classic Russian comfort dish—without the carbs. Tender strips of juicy ribeye are seared to perfection, then bathed in a silky, buttery cream sauce enriched with beef bone broth. This version keeps things carnivore-friendly, so you can indulge while staying fully on track with your diet.
Ingredients
For the beef stroganoff:
- 1 lb ribeye steak (or sirloin/tenderloin), thinly sliced into strips
- ½ cup beef bone broth (optional, adds richness)
- 2 tbsp butter or beef tallow (for cooking)
- ½ cup heavy cream
- 2 tbsp cream cheese (optional, for extra creaminess)
- Salt and pepper to taste
Instructions
- Prep the steak – Slice the beef into thin strips against the grain for tenderness. Pat dry with paper towels.
- Sear the beef – In a hot skillet over medium-high heat, melt 1 tbsp butter/tallow. Sear beef strips in batches for 1–2 minutes per side until browned but still pink inside. Remove and set aside.
- Make the sauce – Add the remaining butter/tallow to the skillet. Pour in bone broth and bring to a gentle simmer, scraping up any browned bits for flavor.
- Add cream – Lower heat and stir in heavy cream and cream cheese (if using). Whisk until smooth and slightly thickened.
- Combine and finish – Return beef to the skillet, stir to coat in sauce, and heat through for 1–2 minutes. Season with salt and pepper to taste.
- Serve hot – Enjoy as is, or over mashed eggs, carnivore pasta, or simply on its own.
Notes
- Bone broth is optional but adds depth of flavor and nutrition.
- Cream cheese helps thicken the sauce without flour.
- Using ribeye gives you more fat (and flavor) than leaner cuts.
Tips
- Don’t overcook the beef—remove it as soon as it’s browned to keep it tender.
- If your sauce is too thin, simmer it a few extra minutes before returning the beef.
- For extra richness, stir in an egg yolk at the end (classic Stroganoff technique).
Servings
Makes 2 generous servings or 3 moderate servings.
Nutritional Info (per serving, based on 2 servings using ribeye and heavy cream)
- Calories: 680
- Protein: 45g
- Fat: 55g
- Saturated Fat: 28g
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
- Sodium: 320mg
Benefits
- High-protein & high-fat for energy and satiety.
- Bone broth provides collagen, minerals, and gut-healing compounds.
- No carbs, ideal for ketogenic and carnivore diets.
- Rich and satisfying, reducing cravings for high-carb comfort foods.
Q & A
Q: Can I make this without dairy?
A: Yes—use extra bone broth and reduce until thick, or add beef tallow for richness instead of cream.
Q: What’s the best cut of beef for this recipe?
A: Ribeye for fat and flavor, sirloin for a leaner option, or tenderloin for ultra-soft texture.
Q: How can I store leftovers?
A: Keep in the fridge for up to 3 days. Reheat gently on low heat to avoid splitting the cream sauce.
Q: Can I add mushrooms or onions?
A: Traditional Stroganoff uses them, but for strict carnivore they’re left out. If you’re flexible, sauté them before adding the broth.