Easy Keto Ground Beef Recipe with Worcestershire | I Heart Umami®


For the ground beef:

Easy Keto ground beef recipe with noodles, inspired by beef stroganoff. This Paleo Whole30 Keto ground beef dish is easy and loaded with flavor!

  • 4 oz. yellow onion, sliced, about half of one large onion
  • ▢5 oz. cremini or baby bella mushrooms, sliced, optional
  • ▢1 to 1.5 tbsp avocado or olive oil
  • ▢1 lb. ground beef, alt. ground chicken or turkey
  • ▢Coarse salt and pepper, to taste
  • ▢⅔ cup frozen peas and carrots, or any frozen veggies, optional
  • ▢1-2 tbsp ketchup

For the Paleo Worcestershire Sauce (Makes 1 cup):

  • ▢½ cup beef or chicken stock
  • ▢3 tbsp tomato paste or ketchup
  • ▢2 tbsp coconut aminos
  • ▢¼ tsp each garlic, onion, and mustard powder
  • ▢⅛ tsp each coarse sea salt, black pepper, and cinnamon powder


  • Slice the onion and mushrooms, if using.
  • To make Paleo worcestershire sauce – In a large measuring cup, combine ingredients from stock to cinnamon powder. Stir-well and set aside ready to use.
  • In a large skillet, add 1 tbsp oil. Saute the onion with a pinch of salt until it sweats a bit, about 2 minutes.
  • Add the ground beef and season with 2 pinches of salt and pepper. Cook over medium to medium-high heat with a wooden spoon to break up the meat to fine bits, about 3-4 minutes.
  • Add mushrooms and/or frozen vegetables with ⅔ cup of the worcestershire sauce. You can also use 1 cup of the sauce if you prefer more saucy.
  • Mix and stir to distribute it evenly. Lower the heat to medium-low and simmer with a lid on about 3 to 4 minutes. Remember to stir the pot and scrape the bottom periodically to ensure nothing is stuck to the bottom of the pan.
  • Stir and mix-in ketchup. Taste test to add more salt or pepper, if desired. Aim on the less salty side as the flavor will come through further once the sauce turns cooler.
  • Serve with spaghetti noodles. low carb noodles, rice, or roasted sweet potatoes. Serve hot or warm.


If you use ground chicken or turkey, ideally use 50% breast and 50% dark meat for more juicy and moist flavor.To store:

  • Cooked ahead – Store the cooked beef and sauce in a glass container in the fridge for up to 5 days or in the freezer for up to 3 months.
  • Assemble now/cook later – Add all the uncooked/raw ingredients, including the sauce, to a freezer friendly bag. Store it flat until solid. To cook, no need to defrost. Cook it over medium heat on a stovetop until the beef is cooked through and breaked up to fine bites.


serving: 1serving, calories: 364kcal, carbohydrates: 9g, protein: 22g, fat: 27g, saturated fat: 9g, cholesterol: 81mg, sodium: 350mg, potassium: 694mg, fiber: 1g, sugar: 4g, vitamin a: 244iu, vitamin c: 6mg, calcium: 38mg, iron: 3mg