Flashback to my days in middle school & high school....
My best friend Meghan & I spent A LOT of time together. & we loved food.
We loved to make food & eat said food while watching Saturday Night Live. Then we might make & eat some more food, then listen to music, talk for hours & probably eat more food. We totally bonded over one of our favored meals, Beef Stroganoff.
(we always referred to it as 'Beef Strokinoff'.... immaturity at its finest!).
I haven't had Beef Stroganoff in years & honestly when I have had it, it never meets my expectations.
Now, being pregnant, I had a hankering for something hearty, filling, tasty & nostalgic.
So I re-created the classic Beef Stroganoff with some minor alterations, mostly the addition of grass-fed beef, fresh herbs & the swapping of greek yogurt for sour cream. It's literally the best Beef Stroganoff I've ever had!
Enjoy!
(these are rough measurements. I rarely cook from recipes & love to use my culinary intuition. I hope you use yours too!)
Best Beef Stroganoff
1 lb Beef --- grass-fed, free-range, high-quality chuck roast, steak or your favorite tasty cut
(pre-roast, crockpot, grill...however you like to cook your meat)
16 oz Amish-homestyle wide egg noodles
(you can sub gluten-free varieties if needed, but egg noodles are the classic if you can have em)
8 oz full-fat Greek yogurt
(don't skimp with 0%....fat is your friend!)
1 Tbsp. grass-fed butter
(alternative is unrefined, virgin coconut oil)
1 - 2 big Portobello mushrooms
(rinsed & coarsely chopped)
1 sweet yellow onion, chopped
(white onions work too)
1 c. beef broth
(try to make your own! I added 1 cup of water to my beef & onions in the crockpot & was left with tasty homemade broth)
1 Tbsp. flour
(to thicken the beef sauce....use all purpose flour; alternative is all-purpose gluten-free flour)
2 cloves garlic
(crush & finely chop garlic & let sit in open air for 5 min before using; alternative is to use a couple teaspoons of dried garlic powder)
1-2 stalks green onion
(rinsed, sliced lengthwise & chopped, ends removed)
1/4 c. fresh parsley
(rinsed, patted dry, finely chopped)
1-2 Tbsp. fresh dill
(rinsed, patted dry, finely chopped; alternative is to use a couple teaspoons of dried)
Sea salt & freshly ground black pepper to taste
a few dashes of Worcestershire Sauce on top
Directions:Cook your meat ahead of time, either the day of or day before.
When ready to prepare the meal, saute mushrooms & onions in butter or oil until fragrant & brown. Thinly slice the beef & add to the skillet. Add the garlic & beef broth. Bring to a simmer & stir in the flour, making sure there aren't any clumps. Turn down to a low simmer & cover with a lid. Boil water in a separate pot for noodles. Cook noodles according the directions on package. Strain noodles & add back to the cooking pot.
Return to the skillet, stirring as needed during simmering time. Stir in the greek yogurt & dill. Add salt & pepper to taste. Pour beef mixture over noodles in cooking pot & heat to low-medium to fully coat the noodles & warm everything up. Serve warm with green onion & parsley on top & add a few dashes of Worcestershire Sauce (that takes it to a new level). Excellent with a fresh green salad & warm bread & butter. mmmmm deeeelish!
