1 ½ lb sirloin steak (680 g), cut into 1-inch (2 cm) cubes
kosher salt, to taste
pepper, to taste
tablespoon oil, to taste
1 medium white onion
1 lb mushroom (455 g), sliced
1 cup beef broth (240 mL)
½ cup sour cream (115 g)
1 large zucchini
thinly sliced chive, for garnish
Nutrition Info
Calories 455
Fat 28g
Carbs 21g
Fiber 1g
Sugar 7g
Protein 27g
How to Make It
1. Step
In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
2. Step
Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
3. Step
Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
4. Step
Add the beef broth and scrape up any browned bits from the bottom of the pan.
5. Step
Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
6. Step
Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
7. Step
Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
8. Step
Use a vegetable peeler to slice the zucchini into ribbons.
9. Step
Heat a drizzle of oil in a medium pan over medium-high heat.
10. Step
Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
11. Step
Top the zucchini with the stroganoff and a sprinkle of chives.
