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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.

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