Beef & Mushroom Stroganoff with Zucchini Pappardelle Recipe Idea

 

Beef & Mushroom Stroganoff with Zucchini Pappardelle 

Makes 4 servings 

Ingredients

10 oz. zucchini and/or yellow squash

2 garlic cloves, minced

3 scallions, trimmed and diced

30 oz raw beef, cut into bite sized slices or cubed (goal is to have 20 oz cooked beef)

1½ cups vegetable stock

1 tbsp soy sauce

1 sprig fresh thyme

8 oz. cremini mushrooms, sliced

¼ cup sour cream

¼ tsp each (or less) salt & pepper (optional)

Directions

1. Shave zucchini and/or yellow squash into wide noodles with a vegetable peeler, mandolin, or spiralizer. Set aside.

2. Cook beef in skillet on medium heat. 

3. Combine garlic, scallions, stock, soy sauce, thyme, and mushrooms in a skillet, and simmer gently for 5 to 8 minutes until mushrooms are tender. Add cooked beef. 

5. Meanwhile, blanch the zucchini pappardelle in a pot of boiling water; drain well.

6. To meat and mushrooms, stir in sour cream. Season with salt and pepper if desired. 

7. Serve stroganoff on a bed of zucchini pappardelle.

Per serving for program: 1 lean, 3 greens, 3 condiments