Low-Carb Beef Stroganoff Using Zucchini Noodles Recipe
A keto twist on the classic Beef Stroganoff, this dish replaces traditional pasta with zucchini noodles, making it a delicious low-carb alternative. With tender beef, savory mushrooms, and a rich, creamy sauce, it’s the perfect comfort food without the carbs.
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!