NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef sirloin strips

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Olive oil

0.5 cup Plain Greek yogurt

0.25 cup Beef broth

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Zucchini noodles

1 tsp Fresh parsley

PREPARATION

• 1

  Season the beef sirloin strips evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the beef strips in a single layer and sear until browned on all sides, about 3 minutes, then transfer to a plate.

• 4

  In the same skillet, add the sliced mushrooms and chopped onion, sautéing until the mushrooms are golden and the onions are translucent.

• 5

  Stir in the minced garlic and cook for 30 seconds until the aroma is released.

• 6

  Reduce the heat to medium-low and pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release the flavorful bits.

• 7

  Gently whisk in the Greek yogurt until the sauce is smooth and creamy, being careful not to let it boil.

• 8

  Return the beef and any juices to the skillet, tossing to coat thoroughly in the sauce.

• 9

  Serve the stroganoff over the zucchini noodles and garnish with chopped fresh parsley.