A perfectly seasoned Beef Stroganoff served over a plateful of Zucchini Ribbons.

Ingredients

• 1 1/2 Lbs Sirloin Steak, Cut Into 1 Inch Cubes
• Salt and Pepper, To Taste
• Extra Virgin Olive Oil, To Taste
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/8 Teaspoon Ground Cinnamon 
• 1 White Onion, Sliced
• 1 Lb Mushrooms, Sliced
• 1 Teaspoon Dijon Mustard
• 1 Cup Sodium Free Chicken Broth
• 3/4 Cup Sour Cream
• Zucchini Ribbon, To Serve
• Chopped Chives, For Garnish

Instructions:

1. Season Sirloin Chunks with Olive Oil, Salt and Pepper, Garlic Powder, Onion Powder and Cinnamon in a bowl. Toss well to coat.
2. Place large pot over Medium High Heat with Oil. Add half the Steak Chunks in the pan, space out well. Sear each side for 1 minute or until well browned. Transfer the seared Steak Chunks to a bowl. Repeat with remaining meat.
3. Lower the heat to Medium. Add the Onion, Mushrooms and Dijon Mustard. Sauce until the Onions are caramelized - about 12 Minutes. 
4. Add the Broth and scrape up any browned bits from the pan. 
5. When the liquid begins to thicken add a few spoonfuls of the hot broth into a bowl with the sour cream, then add into the pan (this will keep it from curdling). 
6. When it begins to thicken slightly, return the meat back to the pot. 
7. Combine all ingredients in the pot and stir until the meat has cooked through. This should take about 5 Minutes.
8. Drizzle Oil in a pan and cook the Zucchini Ribbons over Medium High Heat. 
9. Once cooked through, add Zucchini to the pot with a pinch of salt. Toss until Zucchini has wilted (about 1 Minute).
10. Transfer to serving dishes. Add Chopped Chives for Garnish.
11. Serve and Enjoy!