A great twist on Beef Stroganoff!

1/2 pound cremini mushrooms (about 2 cups, stems removed and reserved, caps quartered)
1/2 pound shiitake mushrooms (about 2 cups, stems removed and reserved, caps quartered)
3 cups low sodium beef stock
2 pounds beef chuck roast (2-inch by 1/4-inch strips)
3 tablespoons olive oil (divided)
1 medium yellow onion (about 1 cup, peeled, finely diced)
2 cloves garlic (peeled, minced)
8 sprigs fresh thyme (tied with butcher’s twine)
2 tablespoons Worcestershire sauce
3 tablespoons fresh parsley (chopped, divided, plus more to garnish)
5-6 medium zucchini
1 tablespoons chives (finely sliced, plus more to garnish)
Greek Yogurt (optional, to serve)
Kosher salt and freshly ground black pepper (to serve)

In a medium saucepan over medium heat, add the beef stock and mushroom stems. Bring to a boil and reduce to a simmer, cooking for 30 minutes. Strain the stock into a medium bowl and discard the mushroom stems.
Place a large saute pan over high heat. Season the beef with salt and pepper to taste. When the pan is hot, add 2 tablespoons of olive oil and 1/3 of the beef. Cook beef on both sides until deep golden brown, about 4-5 minutes. Using a slotted spoon, remove the beef to a plate and set aside. Repeat with remaining beef until all is browned.
Reduce the heat to medium-high and add the onion, and garlic along with more olive oil as needed and cook, stirring occasionally, until softened, about 3-5 minutes. Add the mushrooms to the pan. Cook, stirring occasionally, until the mushrooms caramelize, about 5 minutes.Stir in the beef stock, thyme bundle and Worcestershire and bring the sauce up to a gentle boil. Add the meat, along with any accumulated juices, back to the pan and reduce to a simmer. Allow to cook until the meat is tender, about 1 to 1 hour and 30 minutes. Stir in chopped parsley. Season with salt and pepper to taste.
Meanwhile, bring a large pot of salted water to a boil.
Using a noodle spiralizer, cut the zucchini into noodles. Cook the noodles in the boiling water until tender, about 30 seconds. Drain the noodles, then return them to the empty pot. Drizzle with remaining tablespoon of olive oil, then season with salt and pepper to taste. Stir in remaining tablespoon of parsely and chives.
To serve, divide the zucchini noodles evenly amongst 6 shallow bowls, and spoon the beef stroganoff over the noodles and top each bowl with more parsley, chives and a dollop of Greek yogurt if desired.
Tip: Make a large batch of zucchini noodles and reserve the leftover noodles for a guilt-free weeknight pasta!