Friday night, we had grilled filets of beef. I had the Hubby grill an extra filet so that I could use it for Beef Stroganoff Saturday night. You could use an extra steak or filets like I did or cook up one before making your Stroganoff. Here you go…
Ingredients
-1 steak/filets of beef 16 ounces cut into little strips
-pinch of salt
-1/4 teaspoon freshly ground black pepper
-3 ounces unsalted butter
-1/4 cup finely chopped onion
-2 Tablespoons unbleached flour
-10 ounces beef stock (I use Better than Bouillon)1/2 teas
-1 teaspoon Dijon mustard
-6 ounces fresh mushrooms sliced
-2 Tablespoons Greek Yogurt
-2 Tablespoons white wine
-fresh parsley to garnish
Method
1. Prepare water and cook noodles-I had Fettuccini noodles on hand, I cooked a handful, about 6 ounces, for the two of us. Cook as package directs, strain and have ready got use.
2. Melt butter in a sauté pan or Dutch oven. Place sliced mushrooms in pan and cook until soft. Remove the mushrooms to a bowl or plate. You will add later. I don’t like them to get too soft.
3. Once mushrooms are cooked and removed, add chopped onion. Saute’ then add already cooked beef and stir.
4. Add flour, salt, pepper and stir into mixture of juices, beef and onion. It will get thick.
5. Pour in beef stock/broth and stir. Add the Dijon mustard and stir. Add white wine. Stir. Put lid on. Lower heat. Stir occasionally and watch. Do not let mixture stick to bottom of pan. I like to use a silicon whisk but a wooden spoon is good to. Let this mixture cook for about 5 more minutes.
6. Just before serving, add Greek Yogurt and mushrooms. Stir and cook an additional few minutes, less than 5. Keep heat low. If milk/yogurt gets too hot-do not boil!-it will curdle. Use a wooden spoon or whisk.
7. To plate, place noodles/fettuccini on plate, scoop Stroganoff and sprinkle with fresh parsley if desired. Enjoy!
