Beef Stroganoff

• 1 lb. steak
• Salt and pepper
• Olive oil
• 1 small onion, diced
• 2 bell peppers, diced
• 8 oz. mushrooms, sliced
• 1/2 Tbsp. butter

Sauce

• 1 1/2 Tbsp. butter
• 1/2 Tbsp. olive oil
• 2 Tbsp. flour (I used oat)
• 1/2 c. white wine
• 1 1/2 c. low-sodium beef broth
• 4 oz. light cream cheese
• 1/2 c. plain Greek yogurt
• 4 medium zucchinis, spiralized
• 2 Tbsp. butter
• Optional: chopped parsley

• Season the steak with salt and pepper. In a large skillet, brown each side for 3-5 minutes over medium heat, depending on thickness and desired level of doneness. Remove and allow to rest before slicing.
• Using the same skillet, heat 1 Tbsp. of olive oil over medium heat. Then, sauté the onion and peppers for 4-5 minutes. Season with salt and pepper. Remove and set aside.
• Using the same skillet, heat 1 Tbsp. of olive oil and 1/2 Tbsp. of butter over medium heat and sauté the mushrooms for 3-5 minutes. Season with pepper. Remove and set aside.
• Using the same skillet, heat 1 1/2 Tbsp. of butter and 1/2 Tbsp. of olive oil over low heat. Next, whisk in 2 Tbsp. of flour. Allow to cook for 1-2 minutes. Then, whisk in the wine and beef broth. Raise the heat and allow to boil for 4-5 minutes, until thickened. Place the cream cheese and yogurt in a small mixing bowl. Add some of the heated broth and whisk until smooth and creamy. Then, add mixture to the broth/sauce and whisk until combined. Stir in the sautéed vegetables and sliced steak.
• Meanwhile, heat a second skillet with 1 Tbsp. of olive oil. Add the noodles from two zucchinis, seasoned with salt and pepper, and sauté for 4-5 minutes. Add 1 Tbsp. of butter during the last minute. Repeat with the remaining zucchinis. Top noodles with the beef stroganoff. Garnish with chopped parsley.