Carnivore Beef Stroganoff

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🥩 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.

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.