This was a delightful dish that was super easy.
I started with two slices of grass-fed flap meat, cut into slices (about 0.75 lbs). They went into a cast iron skillet and browned and cooked. While they cooked, I sliced up four zucchinis into quartered slices. Once the meat was browned and cooked, I added the zucchini. With the cover on, the zucchini steam-cooked with the meat. Once the zucchini was cooked (nice and soft), I added:
- three (3) tablespoons of goat’s milk yogurt
- two (2) tablespoons of gorgonzola cheese
- one (1) table spoon of cooked spinach (leftovers)
- salt and pepper
Then I mixed all that together with the “au jus” from the beef (and the beef and zucchini). It turned into a lovely brown gravy-like sauce that tasted similar to stroganoff!
It was so yummy! Ryan and I each had seconds.