Ingredients:

15g butter

1 onion (about 165g) – diced

3 tsp minced garlic

160g mushrooms

1 ½ cups chicken broth

1 tbsp coconut aminos (can sub soy sauce)

1 tbsp Dijon mustard

450g lean steak or 450g extra lean ground beef

140g 2% plain Greek yogurt

Juice from 1 lemon

S&P

+ zucchini spirals or spaghetti noodles

Directions:

1. Sautee the onion and garlic in 15g butter; add mushrooms and cook through

2. Add broth, aminos, mustard, S&P and stir until combined; simmer until slightly thickened and reduced (about 7 mins)

3. Cook and drain the beef and add to sauce

4. Cook either zucchini noodles or pasta per your preference and carb needs if eating fresh

5. Stir the yogurt and lemon juice into the stroganoff mixture, cook for 1 minute, then remove from heat

6. Serve alongside noodles if eating. If freezing, freeze only the stroganoff and cook noodles fresh when ready to eat

Macronutrient information per serve - lean steak (recipe makes 4 serves): 229 calories // 32g protein // 8g carbohydrates // 8g fat

Macronutrient information per serve - ground beef (recipe makes 4 serves): 309 calories // 28g protein // 11g carbohydrates // 17g fat

+ zucchini or egg noodles, or pasta (typically adds about 213 cals, 7g protein, 43 carbs, 1 g fat per 58g serve)

Adapted from Cook Once, Eat All Week by Cassy Joy Garcia