🍄 Creamy Beef Stroganoff with Zucchini Noodles – Comfort Food, Without the Carbs
A low-carb twist on a cosy classic. Tender strips of beef and mushrooms are coated in a rich garlic-cream sauce and served over buttery zucchini noodles instead of pasta. It’s everything you love about beef stroganoff - with way fewer carbs.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free | Nut-Free | Pregnancy-Friendly (ensure beef is fully cooked if pregnant)
15 mins
20 mins
Easy
1
Sugars
4g
Kcal
480
Fibre
3g
Fat
30g
Protein
42g
Saturates
15g
Salt
0.9g
Carbs
6g
Info
Cooking time:
Prep time:
15 mins
Gluten-Free | Nut-Free | Pregnancy-Friendly (ensure beef is fully cooked if pregnant)
Difficulty:
Serves:
20 mins
Easy
1
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
4g
Fibre
3g
Protein
42g
Salt
0.9g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Gluten-Free | Nut-Free | Pregnancy-Friendly (ensure beef is fully cooked if pregnant)
15 mins
20 mins
Easy
1
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
(Per Serving)
• 125g beef sirloin or rump steak, sliced into thin strips
• ¼ medium onion, thinly sliced
• ¾ garlic clove, minced (or 1 small clove)
• 60g mushrooms, sliced
• ½ tbsp butter (or olive oil)
• ¼ tbsp olive oil (for frying beef)
• 60ml beef stock
• ¼ tsp Dijon mustard
• ¼ tsp paprika (sweet or smoked)
• 50ml sour cream or heavy cream
• Pinch of salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
For the courgette noodles:
• 1 medium courgette, spiralized into noodles
• ¼ tbsp olive oil
• Pinch of salt and black pepper
Instructions:
1. Sear Beef: Heat 1 tbsp olive oil in a large pan over high heat. Season beef with salt and pepper. Sear in batches for 1–2 minutes per side until browned. Set aside.
2. Sauté Aromatics: Lower to medium heat. Add butter to the same pan, followed by onion. Cook 2–3 mins until softened. Add garlic and mushrooms; cook 5 mins until browned.
3. Season & Deglaze: Stir in paprika and mustard. Add beef stock and deglaze the pan. Simmer 2–3 minutes to reduce slightly.
4. Make it Creamy: Lower the heat and stir in sour cream or heavy cream. Mix until smooth. Simmer gently—do not boil.
5. Combine Beef: Return seared beef and juices to the pan. Simmer 3–5 minutes until beef is cooked and sauce has thickened. Season to taste.
6. Cook Zoodles: In a separate pan, heat 1 tbsp olive oil. Sauté zoodles 2–3 mins until just softened. Season lightly.
7. Serve: Divide zoodles between bowls. Spoon creamy beef mixture over top and garnish with chopped parsley.
Healthy Swaps & Tips:
• Dairy-Free: Swap sour cream for full-fat coconut cream and add a squeeze of lemon for tang.
• Thicken Naturally: Use ½ tsp xanthan gum or 1 tsp arrowroot mixed with water if thicker sauce is preferred.
• No Spiralizer?: Use store-bought zucchini noodles or peel courgette into ribbons with a peeler.
• Boost with Greens: Add a handful of spinach or kale at the end to increase veg content.
Storage & Meal Prep:
• Store stroganoff and zoodles separately in airtight containers for up to 3 days in the fridge.
• Reheat gently in a pan, adding a splash of water or stock if needed. Avoid boiling.
• Zoodles are best fresh; reheat quickly in a pan if storing.
• Not freezer-friendly once cream is added - freeze the cooked beef + sauce base without cream if needed, then stir in cream upon reheating.
Ideal For:
• Comfort food cravings without the carbs
• Sunday meal prep that feels indulgent
• Cosy dinners with high protein and low carbs
• Family meals with hearty, familiar flavours