Beef Stroganoff Recipe Carnivore Style!

This is comfort food — the carnivore way. I’m making a rich, creamy Beef Stroganoff that’ll instantly become your new weeknight favorite. No flour. No carbs. Just pure protein, buttery flavor, and silky noodles made entirely from eggs and cottage cheese. Weeknight dinners just got easier with this carnivore version of a comfort food classic! This recipe uses a simple technique that will leave you feeling like a true chef. Get ready for one of the easiest and quickest cooking videos that’ll become a staple in your easy dinner recipes.

These high-protein carnivore noodles soak up the sauce beautifully, giving you everything you love about traditional beef stroganoff — with none of the junk.

💡 Perfect for:
Carnivore Diet • Keto • Low Carb • High Protein Meals • Easy Dinners • Comfort Food Lovers

🎥 Watch till the end for my secret trick that makes the sauce insanely rich — no flour needed!

Check out these videos next:

00:00 Intro
00:25 Gather Ingredients
00:35 Carnivore Noodles
01:00 Trim The Flank Steak
02:15 Sear the Steak
02:45 Start the Sauce
03:40 Cut the Carnivore Noodles
04:08 Sauté Noodles in Butter
04:30 Enjoy!

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If you want to try this yourself, here are the exact tools I use 👇
🔪 Shun Premium Filet Knife →
🍳 Stainless Pan with 3 Ply Heavy Bottom →
🍳 13 x 9 Glass Casserole Baking Dish →
🔪 Teak Utensils – Safe and Healthy →
🔥 Mason Jars →
🏋️ Hume Body Pod Scan Scale →

Recipe
Ingredients:
For the Noodles
4 Whole Eggs
½ cup Full Fat Cottage Cheese
1 tsp Salt

For the Sauce
1 tbsp Grass Fed Butter or Beef Tallow
1 pound Flank Steak
2 cups Beef Bone Broth
1 tsp Granulated Onion
1 tsp Granulated Garlic
1/2 tsp Dried Thyme
2 tbsp Dijon Mustard
1/2 cup Heavy Cream
2 tbsp Cold Grass Fed Butter
Sour Cream as Garnish

Directions:
For the Carnivore Noodles
Blend all ingredients until smooth. Cook in a 13 x 9, parchment lined baking dish for 20 minutes at 350 degrees. Allow to cool. Slice into noodles about 1/2″ thick (or whatever size you want).

Prepare the Flank Steak
Trim away any hard fat and silver skin. Cut the flank steak into thirds lengthwise. Then slice across the grain to get ½” thick pieces. Season with salt.

In a saucepan over medium high heat, add 1 tbsp grass fed beef tallow. Cook the Flank Steak until well seared, about 3 minutes per side. Do not over crowd the pan. Sear in batches to avoid overlapping. Reserve the seared steak while you make the sauce. Pour in Beef Bone Broth and ddd in all spices. Simmer for 10 minutes on medium heat until it reduces by half. Whisk in Dijon Mustard. Simmer for 2 minutes. Stir in Heavy Cream and simmer for 5 minutes. Pull pan off the heat and stir in 2 tbsp cold butter. You now have a perfectly thickened sauce.

Finish The Sauce
Add steak to the pan and stir to coat all pieces with your rich, velvety sauce.

Assemble
Sauté noodles in 1 tbsp Butter to warm them.
Place them in bowl. Spoon Sauce and steak mixture over noodles. Top with Sour Cream for a delicious tangy flavor.
Enjoy!

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