Recipe by Nicole Lewis
For me, beef stroganoff the perfect winter meal. It’s comforting, warming, and hearty. Because beef is the centerpiece beef stroganoff has a tendency to be nap-inducing, which is great on a cold February day when you have no plans to go outside. But, winter 2012 in New York has been unseasonably warm. So, instead of whipping up my typical winter favorites this year I have had to tweak my recipes to create light versions of the classics.
To lighten this dish and stave off the inevitable food coma I decided to nix the beef entirely and use mushrooms. I chose baby bellas because they are hearty, full of flavor, and widely available, but you could use a more luxurious mix of mushrooms such as chanterelles and trumpet mushrooms. Just be sure to clean your mushrooms thoroughly before using. I find giving the mushrooms a wipe down with a damp paper towel is a great way to get all the dirt off without causing the mushrooms to absorb much water.
To keep the stroganoff flavorful, but light, I used a dry red wine instead of cognac and replaced the sour cream with plain yogurt. The fresh rosemary, oregano, and thyme do the bulk of the flavor work here. The result is a succulent and satisfying winter-light meal.
I served the stroganoff over egg noodles, which is how it is typically served, but the mushroom sauce can be served over a variety of options. I love using the gravy as a filling for crepes or over warm grits-both dishes benefit from the addition of swiss cheese!
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Calories per serving: 520 per serving
Prep time: 15 mins
Cooking time: 25 mins
Total time: 40 mins
2 tbsp butter
2 tbsp extra virgin olive oil
1/2 cup vadalia onion, diced
4 cloves garlic
salt and cracked black pepper, to taste.
8 oz baby bellas, cleaned and sliced
2 tbsp fresh rosemary, oregano, and thyme chopped
1/4 cup plain yogurt
1/2 cup beef stock
1/4 cup dry red wine, such as Pinot Noir
2 tsp all-purpose flour
1. Add butter and olive oil to a large sauce pan over medium-low heat.
2. Stir onions and garlic and season with salt and pepper. Sautee onions and garlic until the onions become fragrant and translucent-about 5-10 minutes.Â Add rosemary, oregano, and thyme.
3. Add in mushrooms and sautee until the mushrooms are slightly browned, stirring occasionally.
4. Add yogurt and beef stock to the pan, stirring until the yogurt is fully incorporated. Add in red wine. Let the sauce simmer for about 5 minutes, stirring occasionally. Be sure not to let the sauce come to a boil. If the sauce begins to boil, turn down the heat to low.
5. Remove about 2 tablespoons of cooking liquid into a cup and still in flour until dissolved. Add more cooking liquid or stock if needed. Dissolving the flour before adding it to the heat ensures that you will have a lump free sauce. Add flour mixture back to the pan and let simmer until sauce is thickened.
6. Season again with salt and cracked black pepper, to taste. Serve with buttered egg noodles, prepared. Enjoy!