Rich, creamy, loaded with deeply browned mushrooms, and absolutely not sad “diet food.” This low-carb spin on beef stroganoff uses ground beef and konjac fettuccine for an easy, seriously satisfying dinner. The trick? Brown those mushrooms like you mean it, dry-sauté the noodles, and stop messing with the sauce when it already tastes damn good. 😂
SERVES 2–3 | PREP 10 min | COOK 25 min
What You’ll Need
1 lb ground beef
8 oz baby bella mushrooms, sliced
½ medium Vidalia onion, sliced or chopped
1 pouch konjac fettuccine noodles
About ⅓–½ can condensed Beefy Mushroom Soup
2–3 oz cream cheese
1–2 tsp Worcestershire sauce
Garlic powder, to taste
Smoked paprika, to taste
Crushed red pepper flakes, to taste
Freshly ground black pepper, generously
Salt, as needed
Make It
1. Brown the beef.
Add the ground beef to a large skillet over medium-high heat. Season with garlic powder, black pepper, smoked paprika, and a little salt. Cook until nicely browned, breaking it into hearty crumbles as it cooks. Remove excess grease if necessary and set the beef aside.
2. Give the mushrooms some color.
Add the mushrooms to the skillet and cook until they've released their moisture and developed plenty of golden-brown edges. Season with black pepper, garlic powder, and a pinch of crushed red pepper flakes.
3. Add the onion.
Stir in the Vidalia onion and continue cooking until tender and lightly golden.
4. Make it creamy.
Return the beef to the skillet. Stir in the Worcestershire, about ⅓ can of Beefy Mushroom Soup, and the cream cheese. Cook over low to medium heat, stirring until everything melts together into a rich sauce. Add a little more soup only if needed.
5. Prep the noodles.
Drain the konjac fettuccine and rinse very well under cold running water. Transfer to a separate dry skillet and cook over medium-high heat for several minutes, tossing frequently, until the excess moisture is completely gone.
Don't keep cooking in hopes of making konjac feel exactly like regular pasta—it won't. Once they're dry, they're ready.
6. Bring it together.
Add the noodles to the beef mixture and toss thoroughly. Let everything cook together for another 2–3 minutes so the noodles get thoroughly coated in that creamy mushroom sauce.
Taste, adjust the seasoning, and serve hot.
Amy's Notes
Brown the mushrooms. Don't just cook them until they're soft. Let that moisture cook away and give them time to develop those gorgeous browned edges. That's where a huge amount of the flavor comes from.
Don't drown it in sauce. Start with less soup. You want the creamy sauce clinging to the beef, mushrooms, and noodles—not pooling underneath them.
About those konjac noodles: They're a little weird straight from the package. Rinsing them thoroughly and dry-sautéing them makes a huge difference. Once they're coated in stroganoff sauce, the texture blends beautifully into the dish.
And finally: Greek yogurt was considered. Greek yogurt was rejected. 😂 The cream cheese and Beefy Mushroom Soup made ours plenty creamy and flavorful without it.
