Zesty Beef Stroganoff with Zucchini Noodles
A low-carb twist on the classic comfort dish
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4-6
- Difficulty: Moderate
- Dietary: Gluten-free, Low-carb
- Cost per serving: ~$3.50
EQUIPMENT NEEDED
- Large skillet or wok
- Spiralizer (or vegetable peeler as alternative)
- Colander
- Paper towels
INGREDIENTS
For the Beef & Sauce:
- 450g/1lb sirloin steak, thinly sliced
- 225g/8oz mushrooms, sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 240ml/1 cup beef broth
- 120ml/½ cup sour cream
- 2 tbsp olive oil
- Salt and pepper to taste
For the Zucchini Noodles:
- 4 medium zucchini
- 1 tbsp olive oil
- ½ tsp salt
METHOD
1. Prepare Zucchini Noodles
- Spiralize zucchini into noodles
- Place in colander, sprinkle with salt
- Let drain for 10 minutes
- Pat dry thoroughly with paper towels
2. Prepare the Beef
- Season beef slices with salt and pepper
- Heat oil in skillet over high heat
- Sear beef in batches for 2-3 minutes until browned
- Remove and set aside
3. Cook Vegetables
- Reduce heat to medium
- Add mushrooms and onions
- Cook for 5-7 minutes until golden
- Add garlic, cook for 30 seconds
4. Make the Sauce
- Add beef broth to pan
- Simmer for 3-5 minutes until reduced
- Stir in sour cream
- Return beef to pan
5. Finish Dish
- Add zucchini noodles
- Cook for 2-3 minutes until just tender
- Season to taste
CRUCIAL TIPS
- Don’t skip drying the zucchini noodles
- Don’t overcook the beef
- Keep zucchini noodles slightly firm to prevent becoming mushy
STORAGE & VARIATIONS
- Store sauce separate from noodles
- Keeps for 3 days in fridge
- For dairy-free: Use coconut cream
- For extra protein: Add more mushrooms
SCALING
- Recipe doubles easily
- Use larger pan or cook in batches
- Adjust seasoning accordingly
Keep sauce and zoodles separate if planning leftovers to maintain the best texture. This lighter version of the classic satisfies comfort food cravings without the carb overload!
