Low-Carb Beef Stroganoff
featured in Classic Beef Stroganoff Recipes
A healthier twist on the classic dish, made with ground beef, mushrooms, and a creamy sauce made with sour cream and beef broth. Serve over cauliflower rice for a low-carb option.
Tasty Team
95% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Inspired by headbangerskitchen.com
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- 1 ½ lb sirloin steak (680 g), cut into 1-inch (2 cm) cubes
- kosher salt, to taste
- pepper, to taste
- oil, to taste
- 1 medium white onion
- 1 lb mushroom (455 g), sliced
- 1 cup beef broth (240 mL)
- ½ cup sour cream (115 g)
- 1 large zucchini
- thinly sliced chive, for garnish
Nutrition Info
- Calories 346
- Fat 21g
- Carbs 11g
- Fiber 2g
- Sugar 5g
- Protein 27g
Estimated values based on one serving size.
Preparation
- In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
- Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
- Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
- Add the beef broth and scrape up any browned bits from the bottom of the pan.
- Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
- Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
- Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
- Use a vegetable peeler to slice the zucchini into ribbons.
- Heat a drizzle of oil in a medium pan over medium-high heat.
- Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
- Top the zucchini with the stroganoff and a sprinkle of chives.
- Enjoy!
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Inspired by headbangerskitchen.com