📝 About This Recipe
This low-carb reimagining of the classic Russian comfort dish swaps heavy starch for vibrant zucchini noodles without sacrificing an ounce of luxury. Tender ribbons of seared sirloin are bathed in a rich, umami-packed gravy of sautéed cremini mushrooms, shallots, and tangy sour cream. It is a sophisticated, keto-friendly masterpiece that delivers all the warmth and depth of the original while keeping you feeling light and energized.
🥗 Ingredients
The Beef
- 1.5 pounds Sirloin Steak (cut into thin strips against the grain)
- 1 teaspoon Salt and Black Pepper (to taste)
- 2 tablespoons Avocado Oil (for high-heat searing)
The Mushroom Sauce
- 3 tablespoons Unsalted Butter (divided)
- 10 ounces Cremini Mushrooms (thickly sliced)
- 1 large Shallot (finely minced)
- 3 cloves Garlic (minced)
- 1 cup Beef Bone Broth (low sodium)
- 1 tablespoon Dijon Mustard (for tang and depth)
- 1 teaspoon Worcestershire Sauce (ensure keto-friendly brand)
- 3/4 cup Full-Fat Sour Cream (at room temperature to prevent curdling)
- 1/4 teaspoon Xanthan Gum (optional, for thickening)
The Zucchini Noodles
- 3 medium Zucchini (spiralized into thick noodles)
- 1 tablespoon Olive Oil
- 2 tablespoons Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
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1
Pat the sliced beef dry with paper towels and season generously with salt and pepper. This ensures a proper crust when searing.
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2
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until shimmering. Sear the beef in two batches for 1-2 minutes per side until browned but still slightly pink in the middle. Remove to a plate and set aside.
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3
In the same skillet, lower the heat to medium and add 2 tablespoons of butter. Once melted, add the sliced mushrooms in a single layer.
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4
Sauté the mushrooms undisturbed for 3-4 minutes until they release their moisture and turn golden brown. Stir in the minced shallots and cook for another 2 minutes.
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5
Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
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6
Pour in the beef bone broth, Dijon mustard, and Worcestershire sauce. Use a wooden spoon to scrape up the brown bits (fond) from the bottom of the pan—that's where the flavor lives!
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7
Simmer the liquid for 5-7 minutes until it reduces by about half. If you want a thicker sauce, whisk in the xanthan gum at this stage.
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8
While the sauce reduces, prepare the zoodles. Heat 1 tablespoon of olive oil and the remaining 1 tablespoon of butter in a separate large pan over medium heat. Toss the zucchini noodles for 2-3 minutes just until tender-crisp. Do not overcook or they will become watery.
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9
Reduce the heat of the mushroom skillet to low. Whisk in the room-temperature sour cream until the sauce is smooth and velvety.
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10
Add the beef and any accumulated juices back into the skillet. Stir gently to coat and let it warm through for 1 minute (do not boil, or the sour cream may break).
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11
Taste and adjust seasoning with additional salt or pepper if needed.
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12
Divide the warm zucchini noodles among four bowls. Ladle the creamy beef and mushroom mixture over the top and garnish with a flourish of fresh parsley.
💡 Chef's Tips
Always use room temperature sour cream to ensure a silky sauce that doesn't break or curdle. To avoid soggy zoodles, sprinkle the raw spirals with salt and let them sit in a colander for 10 minutes, then squeeze dry before sautéing. Slice your beef against the grain to ensure every bite is melt-in-your-mouth tender. If you don't have xanthan gum, you can thicken the sauce by simmering the broth longer or adding an extra tablespoon of sour cream. For the best flavor, use cremini (baby bella) mushrooms rather than white buttons for a deeper, earthier profile.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Pinot Noir or a dry Chardonnay. Serve alongside a simple arugula salad with a lemon vinaigrette to cut through the richness. Add a side of roasted radishes for a keto-friendly 'potato' alternative. Enjoy with a piece of keto-friendly garlic bread for soaking up the extra cream sauce.