Low-Carb Beef Stroganoff

Instructions

• In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
• Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
• Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
• Add the beef broth and scrape up any browned bits from the bottom of the pan.
• Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
• Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
• Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
• Use a vegetable peeler to slice the zucchini into ribbons.
• Heat a drizzle of oil in a medium pan over medium-high heat.
• Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
• Top the zucchini with the stroganoff and a sprinkle of chives.
• Enjoy!