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Beef Stroganoff Over Zoodles

This is a lightened up version of the tasty Beef Stroganoff. Zucchini "noodles" and the omission of flour help make this easier on my waistline and the hubby's blood sugar level!

Author Isis


  • 2 lbs chuck roast cut into 2" cubes
  • salt and pepper
  • 5 TB olive oil divided
  • 1 medium onion chopped
  • 3 cups beef broth if I don't have homemade on hand I buy low sodium
  • 4 TB butter unsalted and divided
  • 1 lb mushrooms sliced
  • 4 or 5 cloves garlic minced and divided
  • 3 or 4 sprigs fresh thyme
  • 3 TB sour cream plus more for garnish if you like
  • 2 TB Dijon mustard
  • 1/4 cup fresh parsley roughly chopped plus more for garnish
  • 5 or 6 medium zucchini and/or yellow squash I like a combination spiralized or grated into zoodles


  1. Season the beef cubes with salt and pepper
  2. Heat 3 TB of oil in a skillet over high heat
  3. Brown the meat on all sides, you can do this in batches for even browning
  4. Remove the beef from the skillet and set aside
  5. Lower heat to medium, add the onions to the skillet and cook until soft
  6. Add beef cubes and beef broth to the skillet with the onions
  7. Cook, with lid slightly tilted, over low heat for about 2 hours
  8. Heat remaining 2 TB oil and 2 TB butter in another skillet over medium heat
  9. Add mushrooms, most of the garlic and the thyme to the skillet and cook until mushrooms are tender
  10. Remove meat from the heat and fold in the mushroom mixture, sour cream, mustard and parsley
  11. Season with salt and pepper to taste
  12. Heat the remaining 2 TB butter in another skillet over medium high heat and add the last of the garlic, cooking until fragrant
  13. Add the "zoodles" and cook just until tender (I like a little bite in mine)
  14. Serve the beef stroganoff over the zoodles and garnish with parsley and sour cream