And since there is a chill in the air, considering it's cough, August, cough, I thought I'd share a classic, comfort, chilled weather recipe with you all. Growing up, beef stroganoff was one of my favorite dinners. It had sour cream. And noodles. Or better yet, mashed potatoes. What's not to love? However, it was usually made with ground beef (which I'm not a huge fan of anymore, unless it's in this), and processed onion soup mix and cream of toxic whatever. I decided to re-visit this meal favorite and add my own healthier twists.
Oh, and I made this super easy side dish to go with it: cut up some grape tomatoes, a cucumber, and drizzle with a balsamic vinaigrette; toss and enjoy. (Or it's a perfect first course while you are patiently awaiting your stroganoff.)
1 lb boneless steak, thinly sliced (any kind of steak you have on hand...except cubed steak)
1/2 medium onion, thinly sliced
6-8 oz sliced mushrooms
1/4 c beef broth, plus 1 Tbsp
1/2 c water
homemade S.O.S. mix, equivalent to 1 can of cream of mushroom soup
homemade onion soup mix, about the amount in a packet of onion soup mix
1/2 c plain Greek yogurt
Parsley, for garnish
Hot cooked egg noodles, or mashed potatoes
Saute onions and mushrooms in an extremely hot pan with 1/4 c beef broth; set aside in a bowl. In same pan, saute the steak in 1 Tbsp of beef broth until no longer pink (if your pan is hot enough, you'll get a crispy steak). Add veggies back to pan along with the S.O.S. mixture, water, and onion soup mix. Reduce heat; cover and simmer 20 minutes. Remove from heat and stir in yogurt. Serve over hot noodles or mashed potatoes and garnish with parsley.
It's as simple [and tasty] as that, folks.
With Love & God Bless,