- 4 tbsp. olive oil
- 600g sirloin steak, cut into thin strips
- salt and pepper
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped or minced
- 300g swiss mushrooms, finely sliced
- ½ cup white wine
- 1 ½ cup natural beef stock
- 1 tbsp. cornflour
- 1 tbsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- ¼ cup Greek yoghurt
- 3 cups baby spinach
- Parsley, roughly chopped (to serve)
- Serve with ½ – 1 cup cooked brown rice or quinoa per person or zucchini
- noodles (usually need 1 ½ zucchini per person to create noodles)
- Heat a large non-stick pan over medium-high heat and add 2 tbsp. olive oil.
- Add the meat in one layer to the heated pan and brown for approx. 3 minutes per side. Season with salt and pepper. Remove beef from pan to plate. Set aside. If meat will not fit in pan in one layer cook in batches to prevent stewing.
- With the remaining oil sauté the onion for about 3 minutes. Add the garlic and mushrooms and stir to combine. Continue sautéing until mushrooms are cooked and the onions are soft.
- Add white wine to deglaze the pan. Allow wine to cook off for approx. 3 minutes.
- In a medium bowl, whisk together beef stock, Worcestershire sauce, Dijon mustard and cornflour until smooth.
- Add to cooked off wine and mushroom mix. Let simmer for 5 minutes, stirring occasionally.
- Add beef back into pan and spinach leaves. Let simmer for 2-3 minutes until spinach is wilted and beef heated through.
- Add the Greek yoghurt and stir until combined.
- Serve with cooked brown rice, quinoa or zucchini noodles.
- Garnish with parsley and season with salt and pepper.
Not Only Delicious, But Also Nutritious Because: Mushrooms are a good source of B group vitamins and a variety of minerals (potassium, zinc, copper and selenium), as well as the powerful anti-oxidant ergothionioneine and beta-glucans. All of which can contribute significantly to boosting the performance of your immune system.