Sautéed Beef and Mushroom with Sour Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef strips and mushrooms simmered in a savory garlic broth, finished with a smooth sour cream sauce for a rich, low-carb dinner. This american-inspired beef (low carb) ready in about 30 minutes pairs beef sirloin, olive oil, mushroom for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef slices and cook for 3 minutes, stirring occasionally, until browned on all sides.
  2. Step 2: Add 1 cup sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until mushrooms are tender and liquid evaporates.
  3. Step 3: Stir in 1/4 cup chicken broth, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 2 minutes.
  4. Step 4: Reduce heat to low, then stir in 1/2 cup sour cream until smooth and heated through. Cook for 1 minute without boiling. Garnish with 2 tbsp chopped chives before serving.

Frequently asked questions

How long does Sautéed Beef and Mushroom with Sour Cream take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Beef and Mushroom with Sour Cream?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef sirloin from drying out.

Can I substitute ingredients in Sautéed Beef and Mushroom with Sour Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Beef and Mushroom with Sour Cream for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Beef and Mushroom with Sour Cream low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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