Beef stroganoff and spinach over zucchini “noodles”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Beef stroganoff and spinach over zucchini “noodles”

Dairy-Free, Lean & Clean, Paleo, Gluten-Free, Soy-Free, Family-Friendly, Carb-Conscious, Diabetes-Friendly, Mediterranean

2 Servings, 430 Calories/Serving

25–40 Minutes

Zucchini “noodles” turn traditional beef stroganoff into a paleo-approved dish that’s easy to make any night of the week.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 or 2 cloves organic roasted garlic
  • 2 organic zucchini or yellow squash
  • 10 ounces top sirloin steak strips
  • Sun Basket mushroom stroganoff blend (arrowroot powder - porcini powder - onion powder - granulated garlic)
  • 1 cup vegetable broth
  • 3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories: 430, Protein: 37g (74% DV), Fiber: 8g (32% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1g, Saturated Fat: 3.5g (18% DV), Cholesterol: 95mg (32% DV), Sodium: 390mg (16% DV), Carbohydrates: 39g (13% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

  • Peel and finely chop enough onion to measure ½ cup [1 cup].
  • Using a fork or the side of a knife, gently mash the roasted garlic into a paste.
  • Lay the zucchini flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the zucchini lengthwise into thin ribbons. Pat dry with a paper towel.


Prep and brown the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pan.


Cook the stroganoff

  • In a small bowl, using a fork, mix together the mushroom stroganoff blend and vegetable broth.
In the same pan used for the steak, if dry, add 1 tablespoon [2 TBL] oil. Warm over medium heat until hot but not smoking. Add the onion and roasted garlic, season with salt and pepper, and cook, stirring occasionally, until the onion is softened and starting to brown, 2 to 3 minutes. Stir the mushroom stroganoff mixture, add to the pan, and bring to a boil, then reduce to a simmer.
Add the steak and any accumulated juices and cook, stirring occasionally, until the sauce has thickened, 2 to 3 minutes. Working in batches if needed, stir in the spinach and cook until just wilted and the steak is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. When the stroganoff is almost done, finish the zucchini “noodles.”


Cook the zucchini “noodles”

In another large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the zucchini “noodles,” season with salt and pepper, and cook until crisp-tender, 1 to 2 minutes. Remove from the heat.


Transfer the zucchini “noodles” to individual plates, top with the beef stroganoff, and serve.
Kids Can!
  • Measure the onion.
  • Mash the garlic with a fork.
  • Pat the zucchini dry.
  • Mix the mushroom stroganoff blend and broth.
  • Time the cooking.