Ingredients
-
1 ½ sirloin steak (cut into 1-in cubes)
-
Kosher salt , to taste
-
Pepper , to taste
-
Oil , to taste
-
1 medium white onion
-
1 button mushroom , sliced
-
1 cup beef broth
-
½ cup sour cream
-
1 large zucchini
-
Sliced chives , for garnish
-
Season the sirloin with salt and pepper generously.
-
In a large pot, place oil on medium-high heat until it turns shiny. Put half of the beef in the pan. Make sure to allot space to avoid overcrowding. Sear each side for about 1 min, until brown. Place beef in a bowl and repeat with the remaining meat.
-
Lower heat to medium. Add the onions, mushrooms, and a pinch of salt. Sautée until mushroom browns and the onions for about 12 minutes.
-
Add the beef broth. Every now and then, scrape any browned bits from the bottom of the pan.
-
When the liquid begins to thicken, mix a few tablespoons of the hot broth with the sour cream in a small bowl. This keep the sour cream from curdling. Add the sour cream mixture into the broth and mix until well combined.
-
Let the liquid thicken more and then add the seared sirloin. Include juices that have collected in the bowl.
-
Keep stirring until the meat is cooked through, about 5 minutes.
-
Use a peeler to slice the zucchini into ribbons.
-
Heat a bit of oil in a pan over medium-high heat. Place the zucchini ribbons and season with a pinch of salt. Toss until the zucchini wilts slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
-
Top the zucchini with the stroganoff and a sprinkle of chives.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.