Crying Tiger Comfort‑Food Beef Stroganoff (Low‑Carb)

Ingredients

• 450 g Beef sirloin, cut into thin strips
• 300 g Shirataki noodles
• 200 g Cremini mushrooms, sliced
• 120 ml Heavy cream
• 2 tbsp Dijon mustard
• 1 tsp Paprika
• 2 tbsp Butter
• 2 cloves Garlic, minced
• 120 ml Beef broth, low sodium
• ½ tsp Salt
• ¼ tsp Black pepper
• 1 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Pat the beef strips dry and season with salt, pepper, and paprika.

2. 2

   Heat 1 tbsp butter in a large skillet over medium‑high heat; add the beef and sear 2‑3 minutes until browned but not fully cooked. Remove beef to a plate.

3. 3

   In the same skillet add the remaining butter, then sauté garlic and sliced mushrooms until mushrooms release moisture and turn golden, about 5 minutes.

4. 4

   Stir in Dijon mustard and beef broth, scraping up any browned bits. Bring to a gentle simmer.

5. 5

   Reduce heat to medium, pour in heavy cream, and return the beef (with its juices) to the pan. Simmer 8‑10 minutes, stirring occasionally, until the sauce thickens and beef is tender.

6. 6

   While the sauce finishes, rinse shirataki noodles under cold water, drain well, and briefly pan‑fry them in a separate non‑stick skillet with a splash of butter for 2‑3 minutes to remove excess moisture.

7. 7

   Divide the noodles among three plates, spoon the creamy beef stroganoff over them, and garnish with optional parsley.