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Searing beef Stroganoff can be described in simple words as a creamy carb-rich dish, but now, it has been remodeled to exclude all the carbs. With the usage of Zucchini noodles as the first component, beef Stroganoff can now be included in the keto diet. This dish is perfect for anyone on a keto-diet as it is both hearty and rich in proteins without making one’s carbs intake go through the roof.
My Personal Experience
This Low-Carb Beef Stroganoff with Zucchini Noodles is a game-changer. I was initially skeptical about replacing traditional noodles with zucchini, but it truly holds up! The creamy, savory sauce soaks into the spiralized zucchini beautifully, and you don’t even miss the carbs. The dish is rich and comforting, with tender beef and a satisfying mushroom sauce. It’s the perfect dish when you want something hearty without the carbs. I’ve made this a few times, and it never fails to impress!
Why You’ll Love This Low-Carb Beef Stroganoff with Zucchini Noodles
• A keto-friendly version of a classic dish
• Rich and creamy sauce without the carbs
• Packed with protein from the beef
• Zucchini noodles are a great low-carb alternative to pasta
• Quick and easy to make, perfect for weeknight dinners
• Flavorful and satisfying
Ingredients & Substitutions
• Sirloin – Choose a lean cut of beef like sirloin for the best results. You can also use flank steak or ribeye if you prefer a fattier option.
• Mushrooms – Use any kind of mushrooms you like, but white button or cremini mushrooms work great for this dish.
• Beef Broth – For a richer flavor, you can use low-sodium beef broth, or even homemade if you have it available.
• Sour Cream – This adds a tangy creaminess to the sauce. If you prefer, you can substitute with Greek yogurt or heavy cream.
• Heavy Cream – If you want a lighter version, use coconut cream or almond milk (though this will change the flavor).
• Butter – For cooking the beef and creating a rich, flavorful sauce. You can swap with ghee or olive oil for a dairy-free option.
• Zucchini – The star of the dish as a low-carb noodle alternative. You can use a spiralizer or buy pre-spiralized zucchini noodles.
• Salt, Pepper, and Paprika – Adjust seasonings to taste. Add a pinch of garlic powder for extra flavor if desired.
Preparation Methods
Prepare the Beef: In a skillet at medium heat, put butter, cook the beef in hot butter until its browned. Remove from the skillet.
Make the Sauce: In the same skillet, add bit more butter if needed. Add the mushrooms and sauté until they soften. Pour the beef broth, then stir in the sour and heavy cream. Season with salt, pepper, and paprika. Lower the heat and simmer until the sauce thickens.
Prepare: Place the beef back into the skillet and stir it into the sauce until well coated. This should be served over spiralized zucchini noodles.
Tools You’ll Need
• Skillet – A medium to large skillet works best for searing the beef and preparing the sauce.
• Spiralizer – To turn zucchini into noodles. If you don’t have one, a julienne peeler works too.
• Wooden Spoon or Spatula – For stirring and mixing.
Tips For The Best Low-Carb Beef Stroganoff
• Don’t Overcook the Beef – Sear the beef just until it’s browned and tender. Overcooking will make it tough.
• Spiralize the Zucchini Just Before Serving – Zucchini releases moisture, so spiralizing it ahead of time can make your dish watery.
• Simmer the Sauce – Let the sauce simmer gently on low heat to thicken and blend the flavors without boiling.
• Add Garlic – Feel free to add a clove or two of garlic to the skillet when cooking the mushrooms for a deeper flavor.
Storage Instructions
• Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Reheat: Reheat gently in a skillet over low heat to preserve the creaminess of the sauce. If it thickens too much, add a splash of beef broth or heavy cream to loosen it up.
• Freeze: Due to the creamy sauce, freezing is not recommended as it may change the texture. However, the beef and mushrooms can be frozen separately and assembled later.
Total Calories
Total Calories: 420
Nutritional Details
Per serving:
• Total Carbs: 7g
• Net Carbs: 5g
• Sugar: 3g
• Protein: 38g
• Fat: 28g
Low-Carb Beef Stroganoff Using Zucchini Noodles Recipe
Equipment
- Skillet
- Spiralizer
- Wooden spoon or spatula
Ingredients
- 1 lb sirloin finely shredded
- 1 cup mushrooms vertically sliced
- 1 cup beef broth
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 tbsp butter
- 3 zucchini spiralized
- Salt, pepper, and paprika to taste
Instructions
- In a skillet over medium heat, melt the butter and cook the shredded sirloin until browned. Remove the beef and set it aside.
- In the same skillet, add the mushrooms and sauté them until soft, about 5 minutes.
- Add the beef broth, sour cream, and heavy cream to the skillet with the mushrooms. Stir well to combine and simmer on low until the sauce thickens, about 5-7 minutes.
- Return the beef to the skillet and stir it into the sauce, coating it well. Let it cook for an additional 3 minutes.
- Meanwhile, prepare the zucchini noodles. Heat them in a separate pan with a small amount of olive oil for 2-3 minutes until just tender.
- Serve the beef stroganoff over the zucchini noodles and enjoy!
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