This Keto Beef Stroganoff with Zucchini Noodles features thinly sliced beef and sautéed mushrooms in a velvety sour cream sauce. It is a low-carb take on the traditional pasta dish, using spiralized zucchini to provide a fresh base for the rich, savory flavors of the beef and paprika.

About This Recipe

To keep the beef tender, the strips should be seared quickly over medium-high heat to develop color before being set aside while the sauce is prepared. Sautéing the mushrooms and onions in butter helps release their moisture and builds a concentrated flavor base for the beef broth and sour cream. It is important to lower the heat before stirring in the sour cream to prevent the sauce from curdling, ensuring the final result is smooth and well-incorporated.

The sauce uses a combination of beef broth and sour cream to create a thick consistency that coats the protein and vegetables. Smoked paprika and garlic provide a subtle warmth and depth, while the butter adds a rich mouthfeel to the sautéed mushrooms. Because the zucchini noodles are only heated for a minute or two, they retain a firm texture that balances the creaminess of the stroganoff without becoming watery.

This dish works well for a quick dinner and is easy to scale up for more servings. It’s easy to customize by swapping the steak for ground beef or serving the sauce over cauliflower rice instead of zucchini noodles. It is best served immediately while the sauce is hot, finished with a garnish of fresh parsley to add a bright note to the savory meal.

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Why You’ll Love This Recipe

• All the creamy flavor of classic stroganoff, without the carbs
• Ready in just 30 minutes
• Family-friendly and comforting
• Perfect over zucchini noodles, cauliflower rice, or shirataki noodles
• High in protein and keto-friendly fats

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What You’ll Need for This Keto Beef Stroganoff with Zucchini Noodles

• 1 lb beef sirloin or flank steak, thinly sliced
• 2 tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 tsp smoked paprika
• 1 cup beef broth
• ½ cup sour cream
• 2 medium zucchinis, spiralized into noodles
• Salt & pepper, to taste
• Fresh parsley, for garnish

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Step-by-Step Preparation

1. Heat 1 tbsp butter in a skillet over medium-high heat. Sear beef strips until browned, then remove and set aside.
2. Add remaining butter to skillet. Sauté onion, garlic, and mushrooms until softened.
3. Stir in paprika, then add beef broth. Simmer 5 minutes to reduce slightly.
4. Lower heat and stir in sour cream. Mix until sauce is creamy.
5. Return beef to skillet, simmer 2–3 minutes until heated through. Season with salt and pepper.
6. In another pan, lightly sauté zucchini noodles for 1–2 minutes (just until warm).
7. Serve stroganoff over zucchini noodles, garnish with parsley.

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FAQ

• Can I use ground beef instead of steak?
  Yes — ground beef works well for a quicker version.
• Can I make this dairy-free?
  Swap sour cream for coconut cream or a dairy-free alternative.
• Can I meal prep this?
  Yes — store the stroganoff in the fridge up to 3 days, but cook zucchini noodles fresh.
• Can I serve this with something other than zoodles?
  Yes — try cauliflower rice or shirataki noodles.

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Variations & Substitutions

• Use chicken or pork instead of beef.
• Add spinach or kale for extra veggies.
• Stir in Dijon mustard for a tangy twist.

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Serving Suggestions

• Serve with a side of roasted veggies or a fresh salad.
• Pair with cauliflower mash for a hearty dinner.
• Enjoy with a glass of dry red wine (keto-friendly in moderation).

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Low-Carb Beef Stew with Cauliflower Mash
• Beef & Broccoli Stir-Fry

New keto recipes are added every week — check back often for more low-carb inspiration!