Keto Beef Stroganoff with Zucchini Noodles
Tender beef in a rich, creamy mushroom sauce served over zucchini noodles. A keto-friendly twist on classic beef stroganoff that’s hearty, comforting, and low in carbs.
Ingredients
- 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)
Instructions
- Heat 1 tbsp butter in a skillet over medium-high heat. Sear beef strips until browned, then remove and set aside.
- Add remaining butter to skillet. Sauté onion, garlic, and mushrooms until softened.
- Stir in paprika, then add beef broth. Simmer 5 minutes to reduce slightly.
- Lower heat and stir in sour cream. Mix until sauce is creamy.
- Return beef to skillet, simmer 2–3 minutes until heated through. Season with salt and pepper.
- In another pan, lightly sauté zucchini noodles for 1–2 minutes (just until warm).
- Serve stroganoff over zucchini noodles, garnish with parsley.