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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.

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