Keto Beef Stroganoff with Zucchini Noodles

Why This Is Strictly Keto

Classic beef stroganoff is served over egg noodles and thickened with flour — this version replaces both. Zucchini noodles stand in for the pasta, and the sauce is thickened naturally by reducing the cream and adding sour cream, with no starch of any kind. Every ingredient is strictly keto-compliant.

Ingredients

• 1.5 lbs (680g) beef sirloin or ribeye, thinly sliced against the grain
• 3 medium zucchini, spiralized
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 1 small onion, finely diced
• 3 cloves garlic, minced
• ½ cup beef broth (no added sugar or starch)
• ¾ cup full-fat sour cream
• ¼ cup heavy cream
• 1 tablespoon Dijon mustard (check label: no sugar)
• 1 teaspoon Worcestershire sauce (check label for no added sugar)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Prep zoodles: Spiralize zucchini and toss with salt. Let rest in a colander 10 minutes, then squeeze out liquid. Set aside.

2. Sear the beef: Pat beef slices dry. Season generously with salt and pepper. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Working in batches, sear beef for 1–2 minutes per side until browned. Do not crowd the pan — this ensures a sear, not a steam. Remove beef and set aside.

3. Cook aromatics: In the same skillet, reduce heat to medium. Add remaining butter. Cook onion and mushrooms for 5–6 minutes until golden. Add garlic and cook 1 more minute.

4. Build the sauce: Pour in beef broth and bring to a simmer. Scrape up any browned bits from the bottom. Let reduce by half, about 3 minutes.

5. Add cream elements: Reduce heat to low. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer 2 minutes. Remove from heat and stir in sour cream — do not boil after adding sour cream, or it will curdle. Taste and adjust seasoning.

6. Combine: Return beef with any resting juices to the sauce. Stir gently.

7. Cook zoodles: In a separate pan, heat a drizzle of butter over medium heat. Toss zucchini noodles for just 1–2 minutes until barely tender.

8. Serve: Plate zoodles and spoon the beef stroganoff sauce over the top. Garnish with fresh parsley.

Nutritional Info (per serving, approximate)

Tips

• Slice the beef as thin as possible — ideally ¼ inch. Partially freezing the beef (30 minutes in the freezer) makes it much easier to slice thinly.
• Always take the skillet off heat before stirring in sour cream; heat + acid = curdling.
• Worcestershire sauce adds important depth; choose a brand with no added sugar, or substitute a dash of fish sauce.