Low Carb Classic Beef Stroganoff
Indulge in the rich, savory comfort of **Low Carb Classic Beef Stroganoff**, a lighter twist on the traditional favorite! Made with tender beef sirloin sautéed to perfection and smothered in a creamy sauce of sour cream, heavy cream, Dijon mustard, and Worcestershire sauce, this keto-friendly dish is as satisfying as it is wholesome. The earthy flavors of cremini mushrooms and the subtle sweetness of sautéed onions and garlic elevate each bite, while spiralized zucchini noodles serve as the perfect low-carb base. Ready in just 45 minutes, this hearty yet healthy meal is ideal for busy weeknights or a cozy dinner in. Garnished with fresh parsley for an herby finish, it's a guilt-free favorite that won't compromise on flavor. Perfect for low-carb or keto diets, this recipe redefines comfort food without the carbs!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound beef sirloin, thinly sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup beef broth
- 0.75 cup sour cream
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 medium zucchini, spiralized into noodles
- 2 tablespoons fresh parsley, chopped
Instructions
Season the sliced beef with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the beef slices and cook until browned, about 4-5 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add butter and let it melt. Add chopped onions and sauté for 2-3 minutes until they are translucent.
Add minced garlic and sliced mushrooms to the onions. Cook together until the mushrooms are browned and tender, about 5 minutes.
Pour beef broth into the skillet, scraping the bottom to deglaze. Let it simmer for 2-3 minutes.
Stir in sour cream, heavy cream, Dijon mustard, and Worcestershire sauce. Mix well until the sauce is creamy and smooth.
Return the cooked beef to the skillet and toss to coat with the sauce. Let simmer on low heat for about 5 minutes until the beef is reheated.
In a separate pan, lightly sauté the spiralized zucchini noodles in a little olive oil for 2-3 minutes until slightly softened but still firm.
Serve the beef stroganoff over the zucchini noodles and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
2587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 32.2 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 449 mg | 35% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4003 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
