- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 tbsp
- vegetable oil
- 15 mL
- 2 cups
- coarsely chopped mixed mushrooms (such as oyster, shiitake and portobello), tough stems removed
- 500 mL
- 1 tbsp
- butter
- 15 mL
- 1
- small green or yellow zucchini, coarsely grated
- 2
- shallots, finely chopped
- 10 oz
- top sirloin, thinly sliced
- 300 g
- 1/2 cup
- beef broth
- 125 mL
- 1/3 cup
- finely chopped fresh parsley
- 75 mL
- 1/4 cup
- 3.5% fat Greek-style yogourt
- 60 mL
- 2 tsp
- Dijon mustard
- 10 mL
- salt and pepper to taste
- pinch nutmeg
Method
- Step 1
- Heat 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.
- Step 2
- Add 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
It’s traditional to serve beef stroganoff over buttery egg noodles, but for a healthier option, try quinoa or brown rice.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 recipe):
- Calories:
- 190
- Fat:
- 10 g
- Saturated Fat:
- 3 g
- Carbs:
- 6 g
- Fibre:
- 1 g
- Sugar:
- 3 g
- Cholesterol:
- 45 mg
- Protein:
- 20 g
- Sodium:
- 310 mg
