Low-Carb Beef Stroganoff Bowls

1.Heat the olive oil in a large skillet over medium heat.

2.Add the chopped onion and sauté for 3-4 minutes until translucent.

3.Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

4.Increase the heat to medium-high and add the sliced mushrooms. Sauté for 5-7 minutes until they are browned and have released their moisture.

5.Push the mushroom mixture to one side of the skillet and add the ground beef to the other side. Break it apart with a spatula and cook until browned, about 5-6 minutes.

6.Once the beef is cooked through, mix it with the mushrooms. Drain excess fat if necessary.

7.Stir in the Worcestershire sauce, Dijon mustard, paprika, beef broth, salt, and pepper. Bring to a simmer and let cook for 3-4 minutes until slightly thickened.

8.Remove the skillet from heat and stir in the Greek yogurt until fully incorporated and creamy. Adjust seasoning if needed.

9.If desired, serve the stroganoff over cauliflower rice or steamed broccoli for a low-carb option. Garnish with chopped fresh parsley.