Beef Stroganoff over Zucchini Noodles

Original Recipe by Coach Becky

Serves 4 

INGREDIENTS 

• 1 pound sirloin steak, cut into small cubes 
• 1 cup yellow onion, chopped 
• 1.5 cups mushrooms, chopped 
• 2 garlic cloves, finely chopped (or 1 tsp minced garlic) 
• ½ tsp black pepper (or to taste) 
• 2 cups beef broth, divided
• 1 Tbsp worcestershire sauce 
• 1 tsp dried thyme 
• 1 tsp dried rosemary 
• 3/4 cup full fat or 2% Greek yogurt (avoid using fat-free to prevent curdling) 
• 1 Tbsp cornstarch 
• 6-8 cups zucchini ribbons 
• Fresh or dried parsley for garnish 
• Olive oil for cooking 

INSTRUCTIONS 

1. In a large pan over medium heat, lightly brown the outside of the beef. Remove from heat and set aside in a covered container. 
2. Without draining the pan, add the onions, mushrooms, garlic, and pepper. Note:*If your stew beef was very lean and there is no fat in your pan, add a teaspoon of oil with the vegetables. 
3. Once the veggies are softened, add the beef back to the pan. Add 1 ½ cups of the broth (reserve ½ cup for later), worcestershire sauce, thyme, and rosemary. 
4. Bring to a boil and allow to cook until beef is cooked through and about half of the liquid is evaporated. 
5. While the beef is cooking, make your zucchini ribbons using a vegetable peeler or mandolin. Heat a large pan and add 1-2 teaspoons of olive oil. Add the zucchini and sautee for 1-2 minutes, removed from heat, and set aside . 

6. After the liquid is evaporated, remove the beef mixture from the heat and allow it to set uncovered for 5 minutes. 
7. In a small bowl, mix together the remaining ½ cup of broth, 2% or full fat yogurt, and cornstarch. Add to the beef mixture, mixing briskly with a whisk to help prevent curdling. 
8. Serve beef-yogurt mixture over zucchini ribbons and garnish with parsley.