Beef Ragout with Creamy Mushroom Zoodles

Clean and thinly slice the mushrooms. Cut the green onions into rings.

• 3.5 oz Mushrooms
• 2 Green onions (~ 2.5 oz)

Cut the meat into thin strips.

• 5.3 oz Sirloin steak

Heat the canola oil in a non-stick frying pan over high heat, sear the meat briefly, remove from the pan and set aside.

• 1 tsp Canola oil

Turn the heat to medium and fry the green onions and mushrooms for approx. 3-4 minutes until the vegetables are slightly browned.

Mix the starch with cold water.

• 2 tsp Cornstarch
• 2 Tbsp Water

Stir in the vegetable broth, sour cream, and mustard and bring to a boil. Add the starch-water mix and let simmer until creamy.

• 2⁄3 cup Vegetable broth
• 2 Tbsp Sour cream, light
• 1 tsp Yellow mustard

Season with salt and pepper, turn off the heat and add the beef and meat juice into the pan.

• Salt
• Black pepper

With a peeler, peel zucchini and carrot thinly down to the core and place the zucchini and carrot peels (zoodles) in a bowl. Add the zoodles to the pan and warm with the residual heat.

• 1 Zucchini (~ 7.8 oz)
• 1 Carrot (~ 3.4 oz)

Enjoy your meal!