½ tablespoon extra virgin olive oil
1¼ pounds beef flank steak, cut into thin strips
1 cup mushrooms, sliced
1 medium onion, sliced
1 cube or 1 teaspoon beef bouillon, low sodium
1 cup hot water
1 tablespoon ketchup, no added salt
½ tablespoon yellow mustard
1 tablespoon flour
¼ cup cold water
½ cup plain, Greek yogurt or Kite Hill plain, Almond Greek Yogurt
In a large pan, heat olive oil and cook steak, mushrooms, and onions. Add bouillon, 1 cup of hot water, ketchup, and mustard. Cover and simmer 30 minutes or until tender.
Combine flour and water. Stir into meat mixture. Cook, stirring constantly, until mixture comes to a boil.
Reduce heat and stir in yogurt until heated through.
Serve over gluten free noodles with 3 grams fiber or more or over a cooked grain such as quinoa or brown rice. For the Paleo/Keto folks, use cauliflower rice or noodled veggies!