Name: Beef Stroganoff with Portobello Mushrooms, Zucchini Noodles & Parsley
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 355 ml chicken or vegetable broth; ¾ (227 g) block cream cheese; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 6 caps portobello mushrooms; 2 shallots; 1.02 kg striploin (New York strip) steak; 6 medium zucchini squash; black pepper; butter, unsalted; Dijon mustard; salt; thyme, dried

Beef Stroganoff with Portobello Mushrooms, Zucchini Noodles & ParsleyBeef Stroganoff with Portobello Mushrooms, Zucchini Noodles & Parsley — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

355 ml chicken or vegetable broth

¾ (227 g) block cream cheese

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

6 caps portobello mushrooms

2 shallots

1.02 kg striploin (New York strip) steak

6 medium zucchini squash

black pepper

butter, unsalted

Dijon mustard

salt

thyme, dried

Instructions

Wash and dry the fresh produce.

Trim zucchini and use a julienne (or regular) peeler to make noodles; place in a large bowl and set aside.

Peel, halve, and thinly slice shallots; peel and mince garlic. Place both in a medium bowl.

Cut mushrooms in half, then slice crosswise into ¼-inch thick pieces; add to the bowl with the shallot and garlic. Set aside.

Pat steak dry with paper towels, then slice crosswise into thin strips. Season with salt and pepper.

Preheat a large pot over medium-high heat.

Once the pot is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add steak strips and cook, stirring occasionally, until just cooked through, 3-4 minutes. Using tongs, transfer steak to a plate and cover with foil. (Reserve pot with cooking juices for the next step.)

Return the pot to medium heat, add more butter, and swirl to coat the bottom. Add shallot, garlic, and mushrooms to the pot; cook, stirring occasionally, until softened, 4-5 minutes.

Meanwhile, using a clean cutting board, cut cream cheese into small pieces.

Once the veggies are soft, add cream cheese, broth, Dijon, and spices to the pot; stir to combine and bring the sauce to a simmer over medium-high heat. Once simmering, reduce heat to low and continue to cook, stirring occasionally, until sauce thickens, 5-6 minutes.

While the sauce simmers, preheat a large skillet over medium-high heat.

Once the skillet is hot, add butter and swirl to coat the bottom; add zucchini and water. Cook, stirring frequently, until just tender, 3-4 minutes. Remove from heat.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

When the sauce is done, return steak (and any accumulated juices) to the pot; add parsley and stir to combine the beef stroganoff. Remove from heat.

To serve, divide zucchini noodles and beef stroganoff between plates or bowls. Enjoy!

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