Low-Carb Beef Stroganoff

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.

Instructions

1. 1

   In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.

2. 2

   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.

3. 3

   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.

4. 4

   Add the beef broth and scrape up any browned bits from the bottom of the pan.

5. 5

   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.

6. 6

   Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.

7. 7

   Stir the the contents of the pot until the meat has cooked through, about 5 minutes.

8. 8

   Use a vegetable peeler to slice the zucchini into ribbons.

9. 9

   Heat a drizzle of oil in a medium pan over medium-high heat.

10. 10

    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.

11. 11

    Top the zucchini with the stroganoff and a sprinkle of chives.

12. 12

    Enjoy!

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