Last night for dinner I made stroganoff for the first time in about a year or so. I made the traditional version with slices of beef served over noodles rather than the more cassarole-like version with ground beef mixed in with the noodles. For something different, I used Chobani greek yogurt (the plain flavor) instead of the normal sour cream to finish off the sauce. The recipe is sized for 2-3 servings (with sauce left over) so for a family dinner just double it.
Note: I omitted the mushrooms this time around because I was making it for someone who doesn’t like them. I would probably use about 6-8 baby portabella mushrooms, chopped to taste, and added about the same time as the beef.
Ingredients (all measurements are approximate):
1lb grass-fed half sirloin
2 1/2 cups beef stock
3 tablespoons extra virgin olive oil (I actually didn’t measure this)
1 large shallot (or 2 small, or 1/2 an onion)
3 medium size cloves of garlic
1 bay leaf
parsley and thyme to taste
1-2 tablespoons of flour (depending on how the stock cooks down)
6oz cup plain Chobani
1/2 lb noodles (I used farfalle for a different look)
Instructions
- Get a pan with a large surface area and put it on medium heat. Put in a comfortable amount of olive oil. When that gets up to temperature, put in the shallots and garlic.
- Slice the sirloin into strips or chunks of even thickness. Add to the pan.
- When the sirloin is browned on both sides, reduce the heat and add the stock, the bay leaf, and a pinch of thyme and parsley.
- Cook the noodles however you normally would.
- When the beef has simmered about 30 minutes, remove it. The stock may need a tablespoon of flour to thicken it. I also transferred it from the large pan to a 1 quart saucepan.
- Add the greek yogurt to the sauce and mix.
- Put noodles on a plate, lay several strips of beef over it, and top with the sauce.