Ingredients
The following ingredients have 4 Servings
- 800 g beef from the inside round (cut into small cubes or strips, whichever you prefer)
- 1 small onion (finely chopped)
- 1 clove garlic (finely chopped)
- ½ tsp Himalayan or fine sea salt
- ½ tsp freshly cracked black pepper
- 6 cups water (divided)
- 2 tbsp Dijon mustard
- 1 tbsp fresh rosemary (finely chopped)
- 450 g mushrooms (quartered)
- 100 g frozen pearl onions
- 1 tbsp fresh parsley (finely chopped)
- ½ cup fat free Greek yogurt
- 2 tbsp arrowroot flour
- 8 yellow and green zucchinis in ribbons*
Instruction
- Preheat a large pan coated with olive over high heat and sear the pieces of beef to form a nice golden crust on all sides.
- Add onions, garlic, salt, pepper, lower heat to medium and continue cooking until the onions are softened.
- Add 2 cups of water, Dijon mustard and fresh rosemary and stir until the mustard is well incorporated.
- Cover loosely, lower heat and simmer until the liquid is almost completely evaporated then add another 2 cups of water and reapeat the process.
- At this point, you want to add your mushrooms, pearl onions and another 2 cups of water. Bring back to a simmer and continue cooking until you're left with a nice, thick sauce; Turn off the heat.
- In a mixing bowl, add yogurt, arrowroot and about a cup of your cooking liquid. Mix with a wisk until fully combined and add that to the pan.
- Add fresh parsley and stir delicately until all is well combined.
- Serve over zucchini ribbons
