- 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.
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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