The chunks of meat melt-in-your-mouth and the sauce is so tasty. It will feel so rich and creamy, just as if there had been loads of wine and heavy cream in it. One meal, 4 servings and perfect for maintenance and beyond.
1 lb beef from the inside round, cut into strips
1 small red onion, finely chopped
1 clove garlic, finely chopped
½ tsp Pink Salt
½ tsp freshly cracked black pepper
6 cups water, divided
2 tbsp Dijon mustard
1 tbsp fresh rosemary, finely chopped
4-6 oz mushrooms, quartered
3.5 oz pearl onions (frozen is fine)
1 tbsp fresh parsley, finely chopped
½ cup plain greek yogurt (no added fillers)
2 tbsp arrowroot flour
8 yellow and green zucchinis in ribbons
Preheat a large pan with olive (just a drizzle or two) over high heat and sear the pieces of beef to form a nice golden crust on all sides.
Add onions, garlic, salt, pepper, lower heat to medium and continue cooking until the onions are softened.
Add 2 cups of water, Dijon mustard and fresh rosemary and stir until the mustard is well incorporated.
Cover loosely, lower heat and simmer until the liquid is almost completely evaporated then add another 2 cups of water and reapeat the process.
At this point, you want to add your mushrooms, pearl onions and another 2 cups of water. Bring back to a simmer and continue cooking until you’re left with a nice, thick sauce; Turn off the heat.
In a mixing bowl, add yogurt, arrowroot and about a cup of your cooking liquid. Mix with a wisk until fully combined and add that to the pan.
Add fresh parsley and stir delicately until all is well combined.
Serve over zucchini ribbons