Keto Beef Stroganoff with Zucchini Noodles

A classic comfort dish with a keto twist, this Beef Stroganoff is served over spiralized zucchini noodles, offering a low-carb alternative to traditional pasta. The creamy, savory sauce and tender beef make for a satisfying meal that's both nutritious and indulgent.

Course Dinner

Cuisine Keto, Russian

Keyword Keto Beef Stroganoff, Keto Comfort Food, Low-Carb Dinner, Zucchini Noodles

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 495kcal

Equipment

Large skillet
Spiralizer
Measuring cups and spoons
Cutting board
Sharp knife

Ingredients

1 ½ pounds beef sirloin thinly sliced
3 tablespoons olive oil divided
2 medium zucchinis spiralized (about 4 cups/400 grams of noodles)
½ medium onion finely diced (about 1/2 cup/75 grams)
2 cloves garlic minced
1 cup beef broth
1 cup sour cream
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
8 ounces mushrooms sliced
Salt and pepper to taste
Fresh parsley chopped for garnish

Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the sliced beef with salt and pepper, then add to the skillet. Cook until browned, about 3-5 minutes per side. Once cooked, remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil, along with the diced onion and garlic. Sauté until the onion becomes translucent, about 2-3 minutes.
Add the sliced mushrooms to the skillet and continue to cook until they are soft and browned, approximately 5 minutes.
Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Stir in the Worcestershire sauce and Dijon mustard, and bring the mixture to a simmer.
Reduce the heat to low and stir in the sour cream until well combined. Allow the sauce to heat through without boiling, for about 2 minutes.
Return the beef to the skillet and toss to coat with the sauce. Cook for an additional 2 minutes to reheat the beef.
Meanwhile, in a separate pan, sauté the spiralized zucchini noodles in a drizzle of olive oil over medium heat for 2-3 minutes until slightly tender but not overcooked.
Serve the beef stroganoff over the zucchini noodles, garnished with freshly chopped parsley.

Notes

For a thicker sauce, you can mix in a teaspoon of xanthan gum until well combined.

If you prefer a less tangy flavor, reduce the amount of Dijon mustard to your liking.

Ensure the zucchini noodles maintain their texture by not overcooking them; they should be al dente.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition