coarsely chopped mixed mushrooms (such as oyster, shiitake and portobello), tough stems removed
small green or yellow zucchini, coarsely grated
shallots, finely chopped
top sirloin, thinly sliced
finely chopped fresh parsley
3.5% fat Greek-style yogourt
salt and pepper to taste
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.
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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