Carnivore Beef Stroganoff

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Skill Level: Easy | Dietary Focus: Carnivore, Keto, Gluten-Free, Dairy-Free Option
Serves: 4 | Intensity: Low to Medium (primarily requires attention to searing and simmering)

Carnivore Beef Stroganoff strips the beloved Eastern European classic down to its most essential, animal-based components. This recipe removes the traditional onions, mushrooms, flour, and wine, focusing instead on the deep, savory richness of high-quality beef, bone broth, and creamy egg yolk and butter enrichment. The result is a luxuriously smooth, deeply satisfying sauce that clings to tender strips of steak, offering pure, unadulterated flavor. It’s the ultimate comfort food for anyone following a carnivore or ketogenic diet, proving that indulgence needs no plant-based garnish.

Ingredients

• 1.5 lbs (680g) beef sirloin or tenderloin, cut into ½-inch thick strips

• 2 tbsp tallow or ghee (divided)

• 2 cups (480ml) rich beef bone broth

• 1 cup (240ml) heavy cream (or substitute with additional bone broth for dairy-free)

• 4 large egg yolks

• 4 tbsp (60g) unsalted butter, cold

• 1 tsp sea salt (or to taste)

• ½ tsp freshly cracked black pepper (optional, omit for strict carnivore)

• Freshly chopped chives or parsley for garnish (optional, omit for strict carnivore)

Equipment

• Large skillet or cast-iron pan

• Whisk

• Tongs

• Measuring cups and spoons

• Small mixing bowl

Instructions

Step 1: Sear the Beef

Pat the beef strips thoroughly dry with paper towels—this is crucial for a good sear. Season generously with sea salt.
Heat 1 tablespoon of tallow or ghee in your large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the beef strips for about 60-90 seconds per side, just until a deep brown crust forms. The interior should still be rare. Use tongs to remove the beef to a clean plate and set aside. Overcooking now will result in tough meat.

Step 2: Build the Sauce Base

Reduce the heat to medium. Add the beef bone broth to the skillet, using your whisk to scrape up all the flavorful browned bits (fond) from the bottom of the pan. This is where the depth of flavor builds. Allow the broth to simmer and reduce for about 8-10 minutes, until it has thickened slightly and reduced by about one-third.

Step 3: Temper and Enrich the Sauce

In a small bowl, whisk the egg yolks and heavy cream together until smooth. This is your enrichment liaison.
Critical Tempering Step: To prevent the eggs from scrambling, you must temper them. Slowly drizzle about ½ cup of the hot reduced broth into the yolk-cream mixture, whisking constantly. Then, slowly pour the tempered mixture back into the skillet, whisking constantly as you do so.
Reduce the heat to low. Continue to cook, stirring frequently, for 3-4 minutes. The sauce will gradually thicken to a velvety, gravy-like consistency that coats the back of a spoon. Do not allow it to boil.

Step 4: Finish and Serve

Remove the skillet from the heat. Stir in the cold butter, one tablespoon at a time, until each is fully melted and incorporated. This final step, called monter au beurre, gives the sauce a beautiful gloss and sublime richness.
Taste and adjust seasoning with additional salt if needed. Gently return the seared beef strips and any accumulated juices to the skillet, folding them into the warm sauce. The residual heat will warm the beef through to a perfect medium-rare.

Step 5: Plate Immediately

Serve your Carnivore Beef Stroganoff immediately while hot. For strict carnivores, enjoy it as-is from a bowl. If using optional garnishes, a sprinkle of fresh chives adds a classic touch.

Chef’s Notes & Variations

• Cut is Key: Sirloin is excellent for balance of flavor and value, while tenderloin offers ultimate tenderness.

• Dairy-Free Version: Omit the heavy cream. Use all bone broth (2.5-3 cups total) and enrich solely with egg yolks (increase to 5-6) and butter or ghee. The sauce will be slightly thinner but equally flavorful.

• Restorative Twist: For a gut-health focus, consider adding a tablespoon of unflavored collagen powder to the sauce base as it simmers.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat very gently over low heat to prevent the sauce from breaking.

Nutritional Information (Per Serving, approx. 1.25 cups)

• Calories: ~720 kcal

• Total Fat: 58g

• Saturated Fat: 32g

• Protein: 46g

• Total Carbohydrates: 2g

• Dietary Fiber: 0g

• Net Carbs: 2g (from cream; dairy-free version is 0g)

• Cholesterol: 425mg

• Sodium: 950mg (will vary with broth)

Note: Nutritional information is an estimate calculated using a standard nutritional database. Values can vary significantly based on the specific brands and cuts of ingredients used, such as the fat content of the beef and the cream. For strict tracking, input your exact ingredients into a reliable calculator.

Hayyat

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