09/14/2026
Day 14 — Monday, September 14
Ontario Beef & Mushroom Stroganoff with Buttery Cabbage Noodles
All the creamy comfort of stroganoff, without relying on pasta or flour.
Serves 4
Ingredients
• 500 g lean Ontario beef sirloin, thinly sliced
• 340 g Ontario mushrooms, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp Dijon mustard, certified GF
• 1 cup sodium-reduced beef broth, certified GF
• ½ cup plain Greek yogurt
• 1 tsp Worcestershire sauce, certified GF
• 1 tbsp chopped parsley
• Salt and pepper
Cabbage Noodles
• ½ large green cabbage, thinly sliced into ribbons
• 1 tbsp butter
• Salt and pepper
Method
Heat olive oil in a large skillet over high heat. Quickly brown beef in batches and remove.
Reduce heat slightly. Add mushrooms and onion and cook until deeply browned. Add garlic and paprika.
Pour in broth and Worcestershire and simmer 5 minutes. Stir in Dijon.
Remove from heat before stirring in Greek yogurt. Return beef to the pan just long enough to warm through.
Meanwhile, sauté cabbage ribbons in butter for 6–8 minutes until tender but not limp.
Spoon stroganoff over cabbage and finish with parsley.
Diabetic-friendly note: Cabbage replaces traditional egg noodles, dramatically reducing the carbohydrate load. Greek yogurt also replaces the usual sour cream.
Gathered & Grateful: Comfort food does not necessarily require enough carbohydrates to induce hibernation. Sometimes mushrooms, beef and a good skillet are quite capable of comforting us themselves.
Table Prayer: God of abundance, nourish our bodies, comfort our spirits and make us grateful for enough. Amen.
