Beef Stroganoff with Zoodles

Ingredients

• •1 1/4 pounds sirloin steak, thinly sliced
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •3 tablespoons butter, divided (net carbs →)
• •8 ounces mushrooms, sliced (net carbs →)
• •1 small onion, diced (net carbs →)
• •3 cloves garlic, minced (net carbs →)
• •1 1/4 cups beef broth (net carbs →)
• •1 teaspoon Dijon mustard (net carbs →)
• •1/4 teaspoon xanthan gum (net carbs →)
• •3/4 cup sour cream (net carbs →)
• •4 medium zucchini, spiralized (net carbs →)
• •2 tablespoons chopped fresh parsley (net carbs →)

Instructions

1. 1Season the sliced sirloin with the salt and pepper. Melt 1 tablespoon of butter in a large skillet over high heat and sear the beef in batches until browned. Set aside.
2. 2Add another tablespoon of butter and cook the mushrooms and onion for 6 to 7 minutes until softened and browned.
3. 3Stir in the garlic and cook for 1 minute, then add the beef broth and Dijon and bring to a simmer.
4. 4Whisk in the xanthan gum and simmer for 2 to 3 minutes until the sauce thickens slightly.
5. 5Lower the heat and stir in the sour cream, then return the beef to the pan and warm through without boiling.
6. 6In a separate pan, saute the zucchini noodles in the remaining butter for 2 to 3 minutes until just tender.
7. 7Serve the stroganoff over the zoodles and finish with parsley.