Beef Stroganoff with Zucchini Noodles (Zoodles)

Beef Stroganoff takes just ten minutes to prepare and twenty-five minutes to cook. It’s a great weeknight meal when you need to make dinner in a pinch, and it’s the ultimate comfort food with its succulent strips of meat tossed in the creamiest mushroom sauce over a bed of tender pappardelle-style zoodles.

Beef Stroganoff is one of my favorite dishes. Maybe because it reminds me of my childhood. My father was a butcher and owned a grocery store, and he would bring home beautiful cuts of meat for my mother to cook. Beef Stroganoff was a dinner she made as it was quick and easy to prepare.

Succulent strips of meat tossed in the creamiest mushroom sauce over a bed of tender pappardelle noodles. When I made this dish this past week, I was surprised to realize that I had not yet shared it here on the blog, so here is my nutritious, delicious, and gluten-free and low carb twist on beef stroganoff.

This flavorful beef stroganoff is now a part of my collection of beef recipes, showcasing how you can enjoy classic dishes while sticking to clean eating.

I’ve substituted the pasta with lovely zucchini noodles (zoodles!), and it’s just made me fall in love with this dish a little more.

Speaking of zoodles, I’ve put together 6 tasty zoodle recipes that I think you’re going to like just as much!

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For optimum taste, I recommend grass-free beef as it contains more nutrients than its grain-fed counterpart. However, it sometimes can be difficult to find grass-fed beef in supermarkets (and often I’ve seen supermarkets overpricing these meats). 

That’s why I was delighted to discover US Wellness Meats. Their grass-fed beef is recognized for its exceptional taste, quality and nutritional benefits, and you can order directly online from their website to have it delivered to your door. How easy is that!

Coconut cream for our sauce

Sour cream is often used in the Beef Stroganoff sauce. I decided to use coconut milk instead so this recipe would be paleo friendly.

Coconut milk is one of the most nutritious foods you can add to your diet. Read more about the benefits of coconut milk here. For the can of coconut milk (make sure to use a can, not a carton), I used Native Forest that is certified gluten-free and canned with non-BPA packaging.

A can of coconut milk contains coconut fat and coconut water. If you were to shake and open the can right away, the fat and water would mix together forming a creamy liquid. However, if you leave the unopened can overnight in the refrigerator, the fat and water separate, forming a thick layer of coconut fat at the top of the can.

At the bottom of the can will be a bit of coconut water that you can discard or refrigerate to add to your smoothie recipes. I spoon out the top layer to use in the sauce.

How to make zucchini noodles with a spiralizer

To slice up the zucchini, I use my spiralizer from Paderno World Cuisine. As I’ve noted in other zoodle posts, I usually find that long and fat zucchini make the best zoodles, and it is also important to keep the zucchini centered inside the spiralizer when slicing them.

The Paderno spiralizer has the perfect blade for slicing up the zucchini to look and taste just like pappardelle noodles!

And the spiralizer is so incredibly fun and easy to use. There’s no need to make a vegetable side when you serve your beef stroganoff over zucchini!

How to make zoodles not watery

To make sure your zoodles don’t end up soggy, place them in a colander and toss with the salt until coated. Then put the colander in a shallow bowl for 20 – 30 minutes while the zoodles release their moisture, after which pat dry with paper towels.

To cook the zoodles, I heat two tablespoons of olive oil in a skillet, and then add three cloves of chopped garlic and cook until fragrant. Next, I toss in the zoodles and cook for about three minutes.

Then, I let the zoodles sit for a few minutes to allow any excess water to be released. I drain them again, and they’re ready to serve with the beef stroganoff.

Now for our beef stroganoff.

How to make beef stroganoff 

Beef Stroganoff takes just ten minutes to prepare and twenty-five minutes to cook.

Serving suggestions

Pair with a simple side salad made of mixed greens or cucumber salad with sugar-free dressing for a light, refreshing contrast. For those who enjoy a kick, offer gluten free hot sauce or chili flakes on the side.

Pro tips and recipe notes

More zucchini recipes

Zucchini Lasagna Recipe That Really Rocks Think lasagna with zucchini instead of noodles. Everyone in my family loves this dish, and I’m sure you will too. Each mouthful keeps you salivating for the next bite.

Grilled Zucchini Roll Ups Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level.

Bacon. Corn, And Zucchini Sauté This is a delicious side where the veggies really sing. 

Stuffed Zucchini Boats Beautiful green sticks of zucchini hollowed into cute, little boats and filled with sausage and Gruyere cheese. So incredibly tasty and so fun to eat too!

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Beef Stroganoff with Zucchini Noodles (Zoodles)

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Substitute pasta with lovely zucchini noodles (zoodles!), and fall in love with this version of beef stroganoff.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 805kcal

Author Barbara Bianchi

Ingredients

For Zoodles:

• 4 zucchini
• 1/4 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic chopped

For Beef Stroganoff:

• 1 tablespoon coconut oil
• 2 pounds beef cut into slices
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons butter *see note for dairy-free option
• 1 onion chopped
• 16 ounces mushrooms sliced
• 1 cup beef stock homemade or Kitchen Basics Beef Stock
• 1/2 cup solid coconut cream from refrigerated organic coconut milk
• 1/2 teaspoon paprika
• parsley for garnish

Instructions

For Zoodles:

• Cut each zucchini into thin ribbons using the straight blade of your spiralizer. Place the spiralized zucchini in a colander and toss with 1/4 teaspoon of salt until coated.

  Place colander in a shallow bowl for 20 minutes while zoodles release their moisture. Meanwhile, you can prepare the beef stroganoff.
  4 zucchini, 1/4 teaspoon salt
• When the zoodles are ready to cook, pat them with paper towels. Then heat 2 tablespoons of olive oil in a skillet. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes. Add zoodles (zucchini), and cook about 2 minutes. Stir and cook for one more minute.

  Then let the zoodles sit for a few minutes to allow any excess water to be released, drain. You may want to pat with paper towels again.
  2 tablespoons extra virgin olive oil, 3 cloves garlic

For Beef Stroganoff: Refrigerate the coconut milk overnight. You will use the solid cream.

• Wash and dry the beef. Mix salt, pepper and garlic in a small bowl. Then rub the seasonings into the meat.

  Heat the coconut oil in a large skillet over high heat until the skillet is very hot. Add half of the beef strips so as not to overcrowd the pan. Braise for 2 minutes on each side until brown. Transfer to a dish and repeat with the remaining beef. Transfer all beef to the plate. Set aside.
  2 pounds beef, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1 tablespoon coconut oil
• Now turn heat down to medium. Add butter, onions and mushrooms. Cook until caramelized about 10 minutes.
  2 tablespoons butter *see note for dairy-free option, 1 onion, 16 ounces mushrooms
• Add the beef stock, solid coconut cream that has settled on the top of the refrigerated can, and paprika scraping the bottom of the skillet to release all the tasty bits stuck to the pan. Boil for 5 minutes.
  1 cup beef stock, 1/2 cup solid coconut cream from refrigerated organic coconut milk, 1/2 teaspoon paprika
• Return the meat to the pan. Stir and simmer for 1 more minute to combine the flavors.
• Add salt to taste. Spoon over zoodles. Garnish with parsley.
  parsley for garnish

Notes

*Dairy-free option: I cook the mushrooms and onions in Kerrygold butter from grass-fed cows. If you're dairy-sensitive, you can use extra-virgin olive oil instead.

What type of beef is best for stroganoff? Tender cuts like sirloin, flank steak, or tenderloin (sliced into 1-inch strips) work well. They cook quickly and remain juicy. Avoid tougher cuts, as they require longer cooking times.

Can I add other vegetables? Absolutely! You can incorporate bell peppers or peas for added nutrients and flavor. Just sauté them with the mushrooms for a few minutes before adding the beef.

Can I make this dish ahead of time? While the beef stroganoff can be cooked ahead, it’s best to prepare zoodles just before serving to prevent them from becoming soggy. You can store cooked stroganoff in the fridge for up to 3 days.

Nutrition

Calories: 805kcal | Carbohydrates: 12.5g

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