Keto-friendly Beef Stroganoff

duration35 mins


  • 1 ½ sirloin steak (cut into 1-in cubes)
  • Kosher salt , to taste
  • Pepper , to taste
  • Oil , to taste
  • 1 medium white onion
  • 1 button mushroom , sliced
  • 1 cup beef broth
  • ½ cup sour cream
  • 1 large zucchini
  • Sliced chives , for garnish


  1. Season the sirloin with salt and pepper generously.
  2. In a large pot, place oil on medium-high heat until it turns shiny. Put half of the beef in the pan. Make sure to allot space to avoid overcrowding. Sear each side for about 1 min, until brown. Place beef in a bowl and repeat with the remaining meat.
  3. Lower heat to medium. Add the onions, mushrooms, and a pinch of salt. Sautée until mushroom browns and the onions for about 12 minutes.
  4. Add the beef broth. Every now and then, scrape any browned bits from the bottom of the pan.
  5. When the liquid begins to thicken, mix a few tablespoons of the hot broth with the sour cream in a small bowl. This keep the sour cream from curdling. Add the sour cream mixture into the broth and mix until well combined.
  6. Let the liquid thicken more and then add the seared sirloin. Include juices that have collected in the bowl.
  7. Keep stirring until the meat is cooked through, about 5 minutes.
  8. Use a peeler to slice the zucchini into ribbons.
  9. Heat a bit of oil in a pan over medium-high heat. Place the zucchini ribbons and season with a pinch of salt. Toss until the zucchini wilts slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
  10. Top the zucchini with the stroganoff and a sprinkle of chives.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.