Beef Ragout with Creamy Mushroom Zoodles

Beef Ragout with Creamy Mushroom Zoodles

Enjoy our recipe Beef Ragout with Creamy Mushroom Zoodles by feastr. Ideal to lose weight. High Protein and very tasty.

Nutritional information:

Calories1850 kJ (442 kcal)
Protein45 g
Fat16 g
Carbohydrates24 g
Fiber9 g


chef's knife, bowl, cutting board, Spoon, non-stick frying pan, spatula, peeler

Recipe instructions:


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

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

Cut the meat into thin strips.

  • 5.3 oz Sirloin steak
    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
    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 tsp Cornstarch
    • 2 Tbsp Water
      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
      2⁄3 cup Vegetable broth
    • 2 Tbsp Sour cream, light
      2 Tbsp Sour cream, light
    • 1 tsp Yellow mustard
      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
      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 Zucchini (~ 7.8 oz)
    • 1 Carrot (~ 3.4 oz)
      1 Carrot (~ 3.4 oz)

    Enjoy your meal!