Beef Stroganoff

Posted on February 13, 2009. Filed under: Beef, Pasta |

For Valentines Day this year we will be chillin at home. We just wanted to be low key. So I am going to prepare a nice meal and we are going to sit around candle light. I am really looking forward to it. My goal was to come up with a meal that wasn’t too demanding, but that was rich, warm, and special for the occasion. I’m going to make a side of roasted zucchini with turkey bacon and goat cheese. I ALWAYS have to have a vegetable with my meals.

Because this serves 4, we will have leftovers for lunch the next day.

6 Tbsp butter
1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
1/3 cup chopped shallots (can substitute onions)
1/2 pound cremini mushrooms, sliced
2 garlic cloves, minced
Salt to taste
Pepper to taste
1/8 teaspoon nutmeg
1 cup of non fat Greek yogurt at room temperature
3 tbsp red wine
1 tbsp Dijon mustard
Fresh parsley
Fresh Dill

Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper and wine. When both sides are browned, remove the beef to a bowl and set aside.

In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

In the same pan, melt another 2 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg, salt and pepper on the mushrooms.

Reduce the heat to low and add the yogurt to the mushrooms. You may want to add a tablespoon or two of beef stock to thin the sauce (or not). Mix in the yogurt thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.

Cook the egg noodles according to package directions. Drain them and pour them into a serving dish.

Pour the beef mixture on top of the noodles. Garnish with fresh parsley and dill. Serve immediately.


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