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Low-Carb Beef Stroganoff With Zoodles - Comfort Food Made Lighter

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Beef: 1 to 1.25 pounds beef sirloin, flank, or top round, thinly sliced against the grain
  • Mushrooms: 8 ounces cremini or baby bella, sliced
  • Onion: 1 small yellow onion, thinly sliced
  • Garlic: 3 cloves, minced
  • Broth: 1 cup beef broth (low-sodium preferred)
  • Sour cream: 1/2 cup full-fat sour cream (or Greek yogurt for a tangier option)
  • Dijon mustard: 1 to 2 teaspoons
  • Worcestershire sauce: 1 tablespoon (or coconut aminos for gluten-free)
  • Butter and oil: 1 tablespoon butter + 1 tablespoon olive oil
  • Thickener (optional): 1/2 teaspoon xanthan gum or 1 teaspoon arrowroot mixed with cold water
  • Zucchini: 4 medium zucchinis, spiralized into noodles
  • Fresh herbs: Fresh parsley for garnish
  • Seasoning: Salt, black pepper, smoked paprika (optional), and a squeeze of lemon (optional)

Method
 

  1. Prep the beef: Pat the beef dry. Slice thinly against the grain. Season with salt, pepper, and a pinch of smoked paprika if you like.
  2. Spiralize the zucchini: Make zoodles with a spiralizer or buy pre-spiralized. Spread on paper towels and sprinkle lightly with salt. Let sit to draw out moisture.
  3. Sear the beef: Heat a large skillet over medium-high. Add oil. Sear beef in two batches, about 1–2 minutes per side, just until browned. Remove to a plate.
  4. Sauté mushrooms and onions: Add butter to the skillet. Toss in onions and mushrooms with a pinch of salt. Cook 6–8 minutes, stirring, until browned and the liquid evaporates.
  5. Add garlic and deglaze: Stir in garlic for 30 seconds. Pour in the beef broth, scraping up browned bits. Reduce heat to medium.
  6. Build the sauce: Stir in Worcestershire and Dijon. Simmer 3–4 minutes to reduce slightly.
  7. Thicken (if needed): Sprinkle in xanthan gum and whisk, or stir in a slurry of arrowroot with a splash of cold water. Simmer 1 minute until lightly thickened.
  8. Add sour cream: Lower heat. Whisk in sour cream until smooth. Do not boil to prevent curdling. Adjust salt and pepper. A small squeeze of lemon brightens the sauce.
  9. Return the beef: Add the seared beef and any juices back to the pan. Warm gently 1–2 minutes until just cooked through and tender.
  10. Cook the zoodles: Heat a separate skillet over medium-high with a little oil. Pat zoodles dry and cook 1–2 minutes, tossing, just to soften. Don’t overcook.
  11. Serve: Plate zoodles and spoon stroganoff over the top. Finish with chopped parsley and fresh pepper.