Family Foods

From Our Family
to Yours

Lightened-Up Beef Stroganoff
Makes 4


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.
It’s traditional to serve beef stroganoff over buttery egg noodles, but for a healthier option, try quinoa or brown rice.
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) coarsely chopped mixed mushrooms (such as oyster, shiitake and portobello), tough stems removed
1 tbsp (15 mL) butter
1 small green or yellow zucchini, coarsely grated
2 shallots, finely chopped
10 oz (300 g) top sirloin, thinly sliced
1/2 cup (125 mL) beef broth
1/3 cup (75 mL) finely chopped fresh parsley
1/4 cup (60 mL) 3.5% fat Greek-style yogourt
2 tsp (10 mL) Dijon mustard
salt and pepper to taste
pinch nutmeg