Lighter Greek Yogurt Beef Stroganoff with Zucchini Noodles

Lighter Greek Yogurt Beef Stroganoff with Zucchini Noodles ingredients

• 1.25 lbs beef sirloin or tenderloin
• 1.5 tbsp olive oil
• 2 large shallots
• 10 oz cremini mushrooms
• 3 cloves garlic
• 1.5 cups light beef broth
• 1 tsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp cornstarch
• 2 tbsp cold water
• 0.75 cup full-fat plain Greek yogurt
• 0.75 tsp salt
• 0.25 tsp black pepper
• 3 medium zucchini
• 2 tbsp fresh dill or parsley

How to make Lighter Greek Yogurt Beef Stroganoff with Zucchini Noodles

1. Prepare the beef: Slice 1.25 lbs beef sirloin or tenderloin against the grain into 1/4-inch thick strips. Pat the beef dry with paper towels to ensure proper browning, then season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Sear the beef: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the beef strips and sear for 1-2 minutes per side until lightly browned. Remove the seared beef to a plate and repeat with the remaining beef, then set aside.
3. Sauté aromatics: Add the remaining 0.5 tbsp olive oil to the skillet. Add 2 minced large shallots and 10 oz sliced cremini mushrooms, cooking for 5-7 minutes, stirring occasionally, until the shallots are softened and the mushrooms are browned and tender.
4. Add garlic: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Be careful not to burn the garlic.
5. Build the sauce base: Whisk together 1 tbsp cornstarch and 2 tbsp cold water in a small bowl to create a slurry. Pour 1.5 cups light beef broth into the skillet, scraping up any browned bits from the bottom. Stir in 1 tsp Worcestershire sauce and 1 tbsp Dijon mustard.
6. Thicken the sauce: Bring the sauce to a simmer over medium heat. Slowly whisk in the cornstarch slurry and continue to cook, stirring frequently, for 2-3 minutes until the sauce has thickened slightly.
7. Finish the stroganoff: Remove the skillet from the heat. Stir in 0.75 cup full-fat plain Greek yogurt until completely smooth and creamy. Return the seared beef strips and any accumulated juices to the skillet and gently stir to combine. Taste and add the remaining 1/4 tsp salt if needed.
8. Prepare zucchini noodles: While the sauce finishes, use a spiralizer or a julienne peeler to create noodles from 3 medium zucchini.
9. Cook zucchini noodles: In a separate large pan, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender-crisp; avoid overcooking them, as they can become watery.
10. Serve: Serve the lighter Greek yogurt beef stroganoff immediately over the warm zucchini noodles. Garnish generously with 2 tbsp fresh chopped dill or parsley before serving.

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