Beef Stroganoff

Helga Glaesel de BlandingJanuary 13, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Comfort food, anyone? We’re in the cold weather months in Guatemala, or so they should be. The weather has been acting crazy in the past year, so some days it’s cold, and other days you leave the house wearing your sweater and return a flustered mess. Still, we are in the mood for soups, stews, or hearty pasta dishes. It’s the kind of food we all crave in the chillier months. We shared a Cauliflower Alfredo Sauce recipe with you recently, and we have another spin on a classic pasta dish for you today. It’s Beef Stroganoff, with loads of tasty mushrooms, savory beef and… no sour cream. We’re looking out for your health, so we found a recipe that swapped sour cream with natural yogurt, and as a bonus… it’s ready in 30 minutes (you’re welcome), and we guarantee your family will love it. It’s so good, you could serve it to your friends, so invite them over for a little wine and some of this delicious beef stroganoff.

Look for egg noodles for this recipe, preferably the wide variety. You could also use regular spaghetti, or any pasta you prefer and it would be fine.

Enjoy!

Helga

Beef Stroganoff

Recipe adapted from Gimme Some Oven
Serves: 4-6

Ingredients:
1 lb. wide egg noodles (or regular spaghetti, or any other pasta)
2 tablespoons olive oil
1 ½ lbs. thinly-sliced steak
salt and pepper
1 white or yellow onion, thinly sliced
2 cloves garlic, minced
1 lb. sliced mushrooms
½ cup dry white wine
1 ½ cups beef broth
1 tablespoon Worcestershire sauce
3 tablespoons of all-purpose flour
½ cup plain Greek yogurt
(optional garnish) chopped fresh parsley

Directions:

Cook your pasta al dente in boiling salted water according to package instructions. (For optimal timing, we recommend actually adding the pasta to the boiling water at the same time that the beef broth is added to the stroganoff).
Meanwhile, as your pasta water is coming to a boil, add 1 tablespoon olive oil to a large saute pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.
Return pan to heat and add the remaining tablespoon of olive oil. Add the onions and saute for about 3 minutes. Add garlic and mushrooms, and stir to combine. Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft. Add the white wine, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
Meanwhile, in a separate bowl, whisk together the beef broth, worcestershire sauce and flour until smooth. Pour the beef broth mixture into the pan, and stir to combine. Now is the time to cook the pasta!
Let the mixture simmer for 5 minutes, stirring occasionally. Then stir in the Greek yogurt until combined, and then stir the cooked steak back in. Season with additional salt and pepper if needed.
Serve over cooked pasta, and sprinkle fresh parsley.