Lightened-Up Beef Stroganoff
Prep Time
Serves
Cooking Mode
1 tbsp vegetable oil
2 cups coarsely chopped mixed mushrooms (such as oyster, shiitake and portobello), tough stems removed
1 tbsp butter
1 small green or yellow zucchini, coarsely grated
2 shallots, finely chopped
10 oz top sirloin, thinly sliced
½ cup beef broth
⅓ cup finely chopped fresh parsley
¼ cup 3.5% fat Greek-style yogourt
2 tsp Dijon mustard
salt and pepper to taste
pinch nutmeg
1 tbsp vegetable oil
2 cups coarsely chopped mixed mushrooms (such as oyster, shiitake and portobello), tough stems removed
1 tbsp butter
1 small green or yellow zucchini, coarsely grated
2 shallots, finely chopped
10 oz top sirloin, thinly sliced
½ cup beef broth
⅓ cup finely chopped fresh parsley
¼ cup 3.5% fat Greek-style yogourt
2 tsp Dijon mustard
salt and pepper to taste
pinch nutmeg
Directions
1Heat oil in large skillet over high heat. Stir in mushrooms and cook until they start to brown, about 5 min. Stir in butter, zucchini and shallots. Reduce heat to medium. Cook, stirring, until shallots become translucent, about 3 min. Stir in beef and cook 2 min.
2Add broth and stir until liquid is slightly reduced, about 1 min. Mix in parsley, yogourt, mustard, salt and pepper. Reduce heat to medium-low. Simmer, stirring often, until yogourt is heated through and the consistency of thick gravy, approx. 5 min. Mix in nutmeg just before serving.
Tips
1
It’s traditional to serve beef stroganoff over buttery egg noodles, but for a healthier option, try quinoa or brown rice.
Disclaimer
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Personal Note
Personal Note
