I was fairly hip and popular in high school, though I went to a magnet academy so we were all pretty nerdy. If I had been at a typical high school I would have been with those awkward, average kids… so I’m not the fastest on pop culture trends. I’m not the slowest either – luckily. I recently figured out what #tbt meant, though I have no idea who started it or why… All I know is my Facebook friends keep uploading photos of themselves as children and using #tbt in the caption.
Beef stroganoff seems like a throw back to me, like it’s something my grandmother made religiously as a fancy dinner. Or something they’d serve at a dinner party on Mad Men. Now of course, you can get it at the grocery store with *some assembly required* from Hamburger Helper or the like. Please don’t do that – please make it. It’s easy, I promise.
Slice up your veggies – mushrooms, onions and garlic.
Sear your beef on all sides then let it rest.
Cook your veggies.
Add your liquids, the meat and your thickener.
Then just prep your sides and enjoy.
- 4 teaspoons canola oil
- 1 pound flank steak, trimmed of fat and cut into cubes
- 8 ounces button mushrooms, cleaned and sliced
- 8 ounces baby bella mushrooms, cleaned and sliced
- 1 small onion, halved and thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon flour
- 2 cups low sodium beef broth
- 1/2 cup dry red wine
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup plain Greek yogurt
- 1/3 cup low fat sour cream
- 4 cups cooked whole wheat egg noodles
- 1 pound green beans, rinsed and trimmed
- Heat 2 teaspoons oil in large skillet over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat and juices to a plate.
- Heat remaining oil in same skillet and add onion, cook until soft and golden brown. Add mushrooms and garlic, cook about 5 minutes until the veggies have browned and released their juices.
- Return beef and juices to the pan and stir to incorporate. In a dish or measuring cup, whisk flour into your liquids, then pour liquids into the pan. Season with salt and pepper, then bring to a boil. Reduce the heat and simmer for 10 minutes until the liquid has reduced down. Stir in yogurt and sour cream, and cook 1-2 minutes longer.
- While you are reducing the sauce, steam the green beans. We do this in a glass dish with a lid and a little bit of water for 4 1/2 minutes in the microwave. Though yo could also do this in a sauce pan with a steamer basket.
- To serve, start with one cup of noodles then top with 1 cup of meat-veggie-sauce, then a serving of green beans on the side.
*You could also make the meat/veggie/sauce and noodles ahead of time, freeze or refrigerate and then just reheat the night you want to serve.*