Beef Stroganoff with green beans
Beef Stroganoff with green beans! is a medium American recipe that serves 5. 887 calories per serving. Recipe by Chantel Maesse on YouTube.
Prep: 15 min | Cook: 23 min | Total: 48 min
Cost: $17.78 total, $3.56 per serving
Ingredients
- 1 lb Ground Beef (80 % lean, preferably fresh)
- 1 lb Italian Style Pork Sausage (Removed from casings, seasoned with fennel and herbs)
- 1 tsp Granulated Garlic (Adds a robust garlic flavor without moisture)
- 1 tsp Pink Himalayan Salt (Season to taste; preferred for keto cooking)
- ½ tsp Black Pepper (Freshly ground)
- 1 medium Onion (Diced)
- ½ Green Bell Pepper (Diced; optional but adds color)
- 8 oz Mushrooms (Sliced; any variety works)
- 2 cans Canned Cut Green Beans (14.5 oz each, drained)
- 4 oz Cream Cheese (Half of an 8‑oz block, softened)
- 1 cup Heavy Whipping Cream (Full‑fat, 8 fl oz)
- 1 cup Shredded Mozzarella Cheese (For topping; can use cheddar or a blend)
Instructions
Prep Vegetables
Dice the onion, halve the green bell pepper and dice it, and slice the mushrooms. Set aside.
Time: PT7M
Season the Meat
In a small bowl combine the ground beef, pork sausage, granulated garlic, pink Himalayan salt, and black pepper. Mix until evenly seasoned.
Time: PT2M
Brown the Meat
Heat the cast‑iron skillet over medium‑high heat. Add the seasoned meat mixture, breaking it up with a wooden spoon. Cook until fully browned, about 8 minutes. Drain any excess grease.
Time: PT8M
Temperature: Medium‑high heat
Sauté Vegetables
Add the diced onion, green pepper, and sliced mushrooms to the skillet. Sauté until the onion becomes translucent and the mushrooms release their moisture, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Incorporate Cream Cheese
Reduce heat to medium. Add the half‑block of cream cheese, stirring until completely melted and incorporated.
Time: PT2M
Temperature: Medium heat
Add Heavy Cream
Pour in the cup of heavy whipping cream, stirring continuously. Let the mixture simmer gently for 3 minutes until the sauce thickens slightly.
Time: PT3M
Temperature: Medium heat
Combine Green Beans
Stir in the drained canned green beans, mixing until evenly coated with the creamy sauce. Cook for another 3 minutes to heat through.
Time: PT3M
Temperature: Medium heat
Melt Cheese Topping
Sprinkle the shredded mozzarella over the top, cover the skillet with its lid, and let sit for 2 minutes until the cheese melts.
Time: PT2M
Temperature: Medium heat
Portion and Cool
Divide the stroganoff into 5 meal‑prep containers. Allow to cool for about 10 minutes before sealing and refrigerating.
Time: PT10M
Nutrition Facts
- Calories
- 887
- Protein
- 39 g
- Carbohydrates
- 7 g
- Fat
- 55 g
- Fiber
- 5 g
Dietary info: Keto, Low‑carb, Gluten‑free, High‑protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey, Additional ground beef
- Instead of Italian Style Pork Sausage: Italian chicken sausage, Additional ground beef
- Instead of Granulated Garlic: Fresh minced garlic, Garlic powder
- Instead of Pink Himalayan Salt: Kosher salt, Sea salt
- Instead of Black Pepper: White pepper, Seasoned salt
- Instead of Onion: Shallots, Leeks
- Instead of Green Bell Pepper: Red bell pepper, Poblano pepper
- Instead of Mushrooms: Canned mushrooms, Sliced zucchini
- Instead of Canned Cut Green Beans: Fresh green beans (blanched), Frozen green beans
- Instead of Cream Cheese: Neufchâtel cheese, Full‑fat Greek yogurt (reduced amount)
- Instead of Heavy Whipping Cream: Half‑and‑half, Coconut cream (non‑dairy)
- Instead of Shredded Mozzarella Cheese: Shredded cheddar, Provolone
Equipment Needed
- Cast Iron Skillet
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Spatula
- Cheese Grater (optional)
- Skillet Lid
- Meal‑Prep Containers (optional)
Critical Steps — Do Not Skip
- Fully brown the ground meat and drain excess grease.
- Melt the cream cheese completely before adding cream.
- Simmer the cream mixture without a hard boil to avoid curdling.
- Heat the canned green beans through before serving.
- Allow the cheese topping to melt fully under the lid.
Chef Tips from the Video
- Pink Himalayan salt adds a subtle mineral flavor that pairs well with keto dishes.
- For extra depth, add a splash of Worcestershire sauce (1 tsp) with the cream.
- Use a cast‑iron skillet for even heat distribution and a beautiful caramelized crust on the meat.
- If you prefer a spicier profile, sprinkle a pinch of smoked paprika or cayenne with the garlic.
Troubleshooting
Sauce is too thin.
Simmer uncovered for an additional 2‑3 minutes to reduce, or whisk in a teaspoon of cream cheese.
Sauce curdles after adding cream.
Reduce the heat to low, stir constantly, and avoid a rapid boil.
Green beans are mushy.
Add them at the very end and heat just until warmed through; use fresh or frozen beans for firmer texture.
Storage
Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.
Freezer: Portion into freezer‑safe bags; freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- The dish reheats well in the microwave (2‑3 minutes) or on the stovetop over low heat.
- If the sauce thickens too much after refrigeration, stir in a splash of broth or extra cream when reheating.
Frequently Asked Questions
What is the cultural significance and history of Beef Stroganoff with Green Beans in American low‑carb cuisine?
Beef Stroganoff originated in 19th‑century Russia as a sautéed beef dish with a sour‑cream sauce. In the United States it became a comfort‑food staple, often served over egg noodles. The green‑bean version is a modern, low‑carb adaptation popular among keto enthusiasts, swapping high‑carb noodles for nutrient‑dense beans.
What traditional ingredients are used in classic Beef Stroganoff, and how does this recipe differ?
Traditional Stroganoff uses strips of beef tenderloin, mushrooms, onions, beef broth, sour cream, and egg noodles. This recipe uses ground beef and pork sausage for convenience, replaces sour cream with cream cheese and heavy cream for extra richness, and swaps noodles for canned green beans to keep the carb count low.
What occasions or celebrations is Beef Stroganoff traditionally associated with in Russian and American cuisine?
In Russia, Stroganoff was originally a dish for the aristocracy, served at formal dinners. In America it became a family‑friendly weeknight dinner and is often featured at potlucks and holiday gatherings because it’s easy to scale and reheat.
How does Beef Stroganoff with Green Beans fit into the broader American keto cuisine tradition?
American keto cooking emphasizes low‑carb, high‑fat meals that are satisfying and easy to prepare. This Stroganoff replaces carb‑heavy noodles with green beans, adds generous fat from cream cheese and heavy cream, and provides ample protein, making it a perfect example of a keto‑friendly comfort dish.
What are authentic traditional ingredients for Beef Stroganoff versus acceptable substitutes in this recipe?
Authentic ingredients include beef tenderloin, sour cream, and egg noodles. Acceptable substitutes used here are ground beef and pork sausage for the meat, cream cheese plus heavy cream for the sour‑cream component, and canned green beans for noodles. These swaps keep the dish quick, budget‑friendly, and low‑carb.
What other American side dishes pair well with Beef Stroganoff with Green Beans?
Pairs nicely with a simple mixed green salad, roasted cauliflower, or a low‑carb cauliflower mash. A crisp pickle or pickled red cabbage adds a tangy contrast to the rich stroganoff.
What makes Beef Stroganoff with Green Beans special or unique in American keto cuisine?
Its uniqueness lies in the clever substitution of green beans for noodles, providing texture and fiber while keeping carbs under 10 g per serving. The combination of ground meat, pork sausage, and a double‑cream sauce creates a decadently rich, satisfying meal that still fits keto macros.
What are the most common mistakes to avoid when making Beef Stroganoff with Green Beans?
Common mistakes include over‑crowding the skillet, which prevents proper browning; letting the cream boil, which can cause curdling; and adding the green beans too early, which makes them mushy. Follow the step‑by‑step timing and keep the heat moderate.
Why does this Beef Stroganoff recipe use cream cheese and heavy cream instead of sour cream?
Cream cheese and heavy cream create a thicker, richer sauce that stays stable during cooking and adds extra fat for keto compliance. Sour cream can separate when heated, especially in a high‑heat skillet.
Can I make Beef Stroganoff with Green Beans ahead of time and how should I store it?
Yes, the dish reheats beautifully. Cool it to room temperature, then divide into airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 1 month. Reheat gently on the stovetop or in the microwave, adding a splash of cream if the sauce thickens.
What texture and appearance should I look for when the Beef Stroganoff with Green Beans is done cooking?
The sauce should be glossy and coat the meat and beans, slightly thickened but still pourable. The meat is fully browned with no pink, the vegetables are tender yet retain a bite, and the melted cheese on top should be smooth and lightly browned.
What does the YouTube channel Chantel Maesse specialize in?
The YouTube channel Chantel Maesse focuses on practical, budget‑friendly meal‑prep ideas, comfort‑food twists, and everyday cooking tips for busy home cooks, often emphasizing keto‑friendly and family‑style recipes.
How does the YouTube channel Chantel Maesse's approach to American comfort food differ from other cooking channels?
Chantel Maesse emphasizes quick, one‑pan meals using readily available ingredients and provides transparent cost breakdowns. She often adapts classic dishes to low‑carb or keto versions, whereas many other channels stick to traditional recipes without such dietary modifications.
Last updated: August 31, 2026
