I love beef stroganoff, and it seems that there are so many different recipes out there with the smallest change making a huge change if flavor. What attracted me, though, to this recipe from Gimme Some Oven was it’s 30-Minute timeframe. While this did take me a little longer than 30 minutes, it was so worth it! And between you and me, I think the reason it took longer was completely my scattered fault. I just can’t seem to get my ducks in a row, and if I finally get them in a row, they certainly don’t stay that way! There were some substitutions I made to make it a little healthier or I was missing an ingredient. There are also many ways you can make this healthier, instead of steak, you can use sliced chicken or turkey. Or, if you are vegetarian, sub mushrooms and use vegetable broth. All in all, a wonderful weeknight dish!
1 lb wide egg noodles
4 Tbs butter, divided
1 ½ lb thinly sliced steak (I bought the fajita sliced steak in the meat department. They also have super thin carne asada style)
1 white or yellow onion thinly sliced (I used a small one, the size depends on your enjoyment of onions)
4 cloves garlic minced (As always, I used the pre-minced from Spice World)
1 lb sliced mushrooms (You can use a mixture of different kinds of added flavor)
½ cup dry white wine (or you can just use more beef broth. I had the wine, but it fell into my mouth . . . )
1 ½ cups beef broth
1 Tbs Worcestershire sauce (thanks to the kids experimenting, I didn’t have any. I used A-1 instead and it brought a very nice, unique flavor)
3 Tbs flour
½ cup plain low-fat Greek yogurt (or you can use light sour cream, the yogurt added a different flavor)
Salt and pepper to taste
Chopped fresh parsley, as optional garnish
Cook egg noodles in boiling water according to package directions (Gimme Some Oven recommends actually adding the egg noodles to the water at the same time that the beef broth is added, and this is a perfect recommendation for timing!)
As pasta water is coming to a boil, melt 2 Tbs of butter in large saute pan over medium-high heat. Add steak in a single layer and season with salt and pepper, let it cook for 3 minutes without turning to get a good sear. Remove the steak from pan with slotted spoon, transfer to a separate dish. Discard the cooked butter from the pan.
Return pan to heat and add remaining 2 Tbs butter. Once melted, add onions and saute for about 3 minutes. Add garlic and mushrooms, stir to combine. Continue sauteing an additional 5-7 minutes, or until mushrooms have through and onions are soft. Add white wine (or broth) and deglaze pan. Let mixture cook down an additional 3 minutes.
In a separate bowl, whisk together beef broth, Worcestershire (or A-1) sauce, and flour until smooth. Pour the broth mixture into the pan and stir to combine. Let simmer for 5 minutes, stirring occasionally. Next, stir in Greek yogurt (or sour cream) until combined. Finally, stir in cooked steak.
Serve over egg noodles, garnished with parsley if desired.
Wine Pairing Suggestions:
Total time: About 40 minutes
*Derived from Gimme Some Oven
The other night I had steak leftover and didn’t want it to go to waste. I know a lot of people here in the United States like to make enchiladas with ground meat, but ground meat isn’t an often used ingredient in Mexico. But steak is. And I had enough for these amazing, thumbs up enchiladas. Oh, and if anyone tells you to use anything other than corn tortillas for enchiladas, let them know that it is then no longer an enchilada, but a burrito with sauce. Here are a couple of tips for working with corn tortillas – first, use white corn whenever possible, they are more pliable; and second, warm the tortillas in a skillet on medium to low heat. Be sure to just warm and not cook, this will make them pliable for rolling without cracking or splitting.
1 lb diced steak (you can sub with ground / diced meat of your choice)
2 cups Quick and Easy Enchilada Sauce(can sub 16 oz no sugar added red enchilada sauce or salsa)
½ tsp garlic powder
1 tsp Mexican blend seasoning (such as McCormick® Perfect Pinch® Mexican)
½ tsp black pepper
1 ½ cups shredded cheddar cheese
1 cup reduced-fat sour cream (or plain Greek yogurt)
10 white corn tortillas
*for some heat, you can add a 4 oz can of green chile peppers
In large skillet, heat the steak through. If using ground meat, cook over medium heat, breaking up while cooking. Drain off any fat.
In a medium mixing bowl, add meat, garlic powder, Mexican blend seasoning, salt and pepper to taste. Stir to combine. Next add ½ cup of enchilada sauce, ½ cup sour cream, and 1 cup of cheese. Mix well.
Preheat oven to 350° Warm tortillas in skillet and spoon meat mixture in center of tortilla. The amount depends on the size of your tortillas. Roll tightly and place seam side down in large baking dish lightly sprayed with non-stick cooking spray. Combine the remaining enchilada sauce and ½ cup sour cream, spread over enchiladas. Sprinkle remaining cheese over top and tent loosely with aluminum foil and bake until bubbly, about 30 minutes. Remove from oven and garnish with your favorite toppings, such as lettuce, tomato, avocado, sour cream, or Huy Fong Sriracha Hot Chili Sauce®.
Wine Pairing Suggestions:
Prep time: 30 minutes; Cooking time: 30 minutes