Ingredients
for 4 servings
1 ½ lb (680 g) sirloin steak, cut into 1-inch (2 cm) cubes
salt, to taste
pepper, to taste
3 tablespoons oil
1 large onion
1 lb (455 g) mushroom
1 cup (240 mL) beef broth
½ cup (115 g) sour cream
1 large zucchini
chives, thinly sliced
Preparation
In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat and set aside.
Heat 2 tablespoons of oil in a pot over medium-high heat until shimmering.
Place half of the cubed meat in the pan, making sure the cubes are spaced out to avoid overcrowding. Sear on each side for 1 minute until well-browned. Transfer the seared beef to a bowl and repeat with the second batch.
Turn the heat under the pan down to medium.
Add the onions, mushrooms, and a pinch of salt to the now empty pan.
Sauté the veggies until all moisture has been expelled and evaporated from the mushrooms, and the onions have caramelized (about 12 minutes).
Add the beef broth and scrape up any fond from the bottom of the pan.
Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl; this will temper the sour cream and avoid curdling. Add the sour cream mixture to the broth and mix until incorporated.
Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
Use a vegetable peeler to slice ribbons from the zucchini.
Heat the remaining 1 tablespoon of oil in a pan over medium-high heat.
Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted 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.
Enjoy!