Keto Beef Stroganoff with Zoodles

In a large skillet, heat the olive oil over medium-high heat.

Add the thinly sliced beef and cook for about 2-3 minutes until it's browned. Remove the beef from the skillet and set it aside.

In the same skillet, add the finely chopped onion and minced garlic. Sauté for about 2-3 minutes until they become translucent.

Add the sliced cremini mushrooms to the skillet and cook for an additional 3-4 minutes until they start to soften.

Return the cooked beef to the skillet with the mushrooms, onions, and garlic.

Stir in the Worcestershire sauce and cook for about 1-2 minutes, allowing the flavors to meld.

Pour in the beef broth and heavy cream. Let the mixture simmer for about 10 minutes until it reduces and thickens.

In a small bowl, whisk together the sour cream and Dijon mustard. Add this mixture to the skillet, stirring well to combine.

Season the beef stroganoff with salt and black pepper to taste. Adjust the seasoning as needed.

While the stroganoff is simmering, spiralise the medium zucchinis into zoodles.

In a separate skillet, sauté the zoodles over medium heat for about 2-3 minutes until they are just tender. Be careful not to overcook; they should remain slightly crisp.

Serve your Keto Beef Stroganoff with Zoodles hot, garnished with chopped fresh parsley if desired.