Keto Beef Stroganoff with Konjac Noodles

Ingredients

• 1.5 lbs Beef Sirloin (sliced thinly)
• 16 oz Konjac Noodles (shirataki)
• 8 oz Mushrooms (sliced)
• 1 medium Onion (chopped)
• 1 cup Sour Cream
• 1/2 cup Beef Broth
• 2 tbsp Butter
• 1 tbsp Olive Oil
• 1 tsp Dijon Mustard
• 2 cloves Garlic (minced)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Fresh Parsley (chopped)

Instructions

1. 1Rinse the 16 oz Konjac Noodles thoroughly under cold running water for at least one minute. Place the rinsed noodles into a colander and allow them to drain completely while you prepare the rest of the dish.
2. 2Season the 1.5 lbs Beef Sirloin slices evenly with 1 tsp Salt and 1/2 tsp Black Pepper. Heat 1 tbsp Olive Oil in a large skillet (e.g., 12-inch) over medium-high heat, approximately 400°F (200°C), until the oil shimmers. Sear the seasoned beef in batches for 2 to 3 minutes per side until each piece is deeply browned on the exterior; remove the browned beef from the skillet and set it aside on a plate.
3. 3Reduce the heat to medium, approximately 300°F (150°C), in the same large skillet. Add the 2 tbsp Butter and allow it to melt completely. Add the 1 medium Onion, chopped, and cook for 5 minutes, stirring occasionally, until the onion pieces are softened and translucent.
4. 4Add the 8 oz Mushrooms, sliced, and the 2 cloves Garlic, minced, to the skillet with the onions. Continue to cook for 2 minutes, stirring frequently, until the mushrooms have softened slightly and the garlic is fragrant. Stir in the 1/2 cup Beef Broth and 1 tsp Dijon Mustard, bringing the mixture to a gentle simmer where small bubbles just begin to form around the edges of the skillet.
5. 5Reduce the heat to low, approximately 200°F (95°C). Stir in the 1 cup Sour Cream until the sauce is smooth and creamy; ensure the sauce does not come to a boil, as this can cause it to separate. Return the seared 1.5 lbs Beef Sirloin to the skillet, stirring gently to coat the beef with the sauce.
6. 6Allow the stroganoff to simmer gently for 5 to 10 minutes, stirring occasionally, until the beef is heated through and the sauce has thickened to coat the back of a spoon. Stir in the 2 tbsp Fresh Parsley, chopped, just before serving.
7. 7Serve the Keto Beef Stroganoff immediately, portioning it over the prepared 16 oz Konjac Noodles.

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