Entree: Russia – Бефстроганов ➤ Befstroganov (Beef Stroganoff)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (450 g) lean sirloin or flank steak, thinly sliced against the grain
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 tbsp (30 ml) olive oil
- 1 medium (about 150 g) yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) low‑sodium beef broth
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 cup (120 g) plain nonfat Greek yogurt
- 4 medium zucchini, spiralized (zoodles)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) chopped fresh parsley
- 1/2 tsp (2.5 g) paprika
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Pat sliced beef dry, season with salt, pepper, and paprika. Heat 1 tbsp olive oil in a large skillet over medium‑high heat and quickly sear beef in batches until browned but still slightly pink; remove and set aside.
2. Add remaining 1 tbsp olive oil to skillet, sauté onions until translucent, then add mushrooms and cook until browned and their liquid evaporates, about 6–8 minutes. Stir in garlic and cook 30 seconds.
3. Deglaze pan with beef broth, scraping browned bits; stir in Dijon and Worcestershire. Simmer 2–3 minutes to reduce slightly.
4. Reduce heat to low, return beef to skillet, remove from heat and stir in Greek yogurt and lemon juice until sauce is smooth and heated through (do not boil). Adjust seasoning with salt and pepper.
5. Briefly sauté zucchini noodles in a separate nonstick pan 1–2 minutes until just tender but not soggy, then divide among plates and top with stroganoff. Garnish with parsley and serve immediately.