Beef Stroganoff with Zucchini Noodles
Classic stroganoff — seared beef, mushrooms and a sour cream pan sauce — served over spiralized zucchini instead of egg noodles. Thickened with arrowroot rather than flour, which keeps the whole dish grain-free without changing the texture.
Equipment
- Large skillet or cast iron pan
- Spiralizer
- Tongs
Ingredients
- 1 lb beef sirloin thinly sliced
- 1 tbsp olive oil
- 1 onion diced
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- 1 cup beef broth
- 1/2 cup sour cream
- 1 tsp Dijon mustard
- 1 tsp arrowroot powder optional, for thickening
- 4 medium zucchini spiralized
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Sear the beef: Heat the olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper and sear in a single layer for 2 to 3 minutes until browned. Remove to a plate — it will finish cooking in the sauce.
- Cook the vegetables: Add the diced onion to the same skillet and cook for 3 minutes. Add the mushrooms and cook for 5 minutes more, until they release their liquid and it evaporates. Stir in the garlic for the last 30 seconds.
- Build the sauce: Pour in the beef broth, scraping up the browned bits from the bottom of the pan. Whisk the arrowroot into a spoonful of the broth first if using, then stir it in. Simmer for 3 minutes until slightly thickened.
- Finish with sour cream: Lower the heat and stir in the sour cream and Dijon. Do not let it boil after this point or the sauce will split. Return the beef and any juices to the pan and warm through.
- Cook the zucchini noodles: In a separate pan, sauté the spiralized zucchini over medium-high heat for 2 to 3 minutes only — just until barely tender. Any longer and they go watery.
- Serve: Spoon the stroganoff over the zucchini noodles and garnish with fresh parsley.