Comfort Foods, Part 1
So yes, I actually made 2 new dishes this past week! (See I really did get back into the kitchen after the first trimester ickiness). Steve really enjoyed this dish and deemed it "classy". I rarely cook beef, so I did overcook it a bit, but my reviewer was still very generous and the compliments flowed. The recipe comes from Real Simple magazine's February 2009 issue where they did an article on lightening up comfort foods. True to their name, the dish was a breeze to put together.
Beef Stroganoff with Yogurt and Dill
12 ounces multi grain noodles (I used egg noodles)
2 tablespoons olive oil
1 pound sirloin steak, thinly sliced
Kosher salt and pepper
1 pound button mushrooms, sliced
4 shallots, sliced
1/2 cup dry white wine
1/4 cup nonfat plain Greek yogurt
1/4 cup chopped fresh dill
1. Cook the noodles according to the package. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the steak with salt and pepper. In 2 batches, cook the steak until browned, about 1 minute per side; transfer to a plate.
2. Return the skillet to medium heat and add the remaining tablespoon of oil. Add the mushrooms and shallots and cook, stirring occasionally, until tender, 5-6 minutes. Add the wine and simmer until the liquid has reduced by half, 2-3 minutes.
3. Return the beef and any accumulated juices to the skillet and cook until heated through, 1-2 minutes. Serve over the noodles and top with yogurt and dill.
Notes: I significantly scaled down this dish (by about half) for Steve and I. I think the meat could have benefited from a light marinade (possibly using the same wine that was used in the recipe), but Steve liked it as the recipe calls for. Fresh dill is a must! I was pleased to find that at Trader Joe's you could buy about 1/4 cup package of Greek yogurt (so I didn't have a bunch sitting around) although we still ended up with leftovers. I ended up using the yogurt in place of sour cream on enchiladas later that week (yum!).
Beef Stroganoff with Yogurt and Dill
12 ounces multi grain noodles (I used egg noodles)
2 tablespoons olive oil
1 pound sirloin steak, thinly sliced
Kosher salt and pepper
1 pound button mushrooms, sliced
4 shallots, sliced
1/2 cup dry white wine
1/4 cup nonfat plain Greek yogurt
1/4 cup chopped fresh dill
1. Cook the noodles according to the package. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the steak with salt and pepper. In 2 batches, cook the steak until browned, about 1 minute per side; transfer to a plate.
2. Return the skillet to medium heat and add the remaining tablespoon of oil. Add the mushrooms and shallots and cook, stirring occasionally, until tender, 5-6 minutes. Add the wine and simmer until the liquid has reduced by half, 2-3 minutes.
3. Return the beef and any accumulated juices to the skillet and cook until heated through, 1-2 minutes. Serve over the noodles and top with yogurt and dill.
Notes: I significantly scaled down this dish (by about half) for Steve and I. I think the meat could have benefited from a light marinade (possibly using the same wine that was used in the recipe), but Steve liked it as the recipe calls for. Fresh dill is a must! I was pleased to find that at Trader Joe's you could buy about 1/4 cup package of Greek yogurt (so I didn't have a bunch sitting around) although we still ended up with leftovers. I ended up using the yogurt in place of sour cream on enchiladas later that week (yum!).
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