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Keto Beef Stroganoff With Zoodles - A Cozy, Low-Carb Classic

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

Ingredients
  

  • 1.5 pounds beef (sirloin, ribeye, or flank), sliced thin against the grain
  • 3 medium zucchinis, spiralized into noodles (about 6 cups)
  • 10 ounces mushrooms (cremini or button), sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 cup beef broth (low-sodium)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce (check labels for added sugar)
  • 1/2 cup sour cream (full-fat)
  • 2 ounces cream cheese, softened
  • 1/4 teaspoon xanthan gum (optional, for thicker sauce)
  • 1 tablespoon lemon juice (optional, for brightness)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Method
 

  1. Prep the beef and veggies: Pat the beef dry, then season with salt and pepper. Slice mushrooms and onion, mince the garlic, and spiralize the zucchini if you haven’t already.
  2. Sear the beef in batches: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. Sear half the beef 1–2 minutes per side until just browned. Remove to a plate and repeat with the remaining beef. Don’t overcook.
  3. Sauté the mushrooms and onion: Lower heat to medium. Add 1 tablespoon butter, then mushrooms and onion. Cook 6–8 minutes until the mushrooms release liquid and start to brown. Stir in garlic for 30 seconds.
  4. Deglaze and build the sauce: Pour in beef broth, scraping up browned bits. Stir in Dijon and Worcestershire. Simmer 3–4 minutes to reduce slightly.
  5. Thicken and enrich: Whisk in sour cream and cream cheese until smooth. If you want a thicker sauce, sprinkle in xanthan gum in a very light dusting while whisking constantly. Simmer 1–2 minutes until silky. Season with salt, pepper, and lemon juice if using.
  6. Return the beef: Add the seared beef and any juices back to the pan. Warm 1–2 minutes on low heat. Don’t boil, or the dairy may split.
  7. Cook the zoodles: In a separate pan, melt the last tablespoon of butter over medium. Add zoodles with a pinch of salt and cook 1–2 minutes, tossing just until crisp-tender. Drain any excess moisture.
  8. Serve: Divide zoodles among bowls. Spoon the stroganoff on top. Garnish with parsley and a crack of black pepper.