I know, the title of this post is a little unlikely. But seriously – this is probably the lightest, most chic beef stroganoff recipe (wow…chic? really? beef?) that I’ve ever eaten.
On Tuesday evenings, while our husbands work/play/go to class, K, our good friend Abbie, and I make dinner together. There is always a lot of laughter. There is always a lot of good food. There is usually wine involved, too. Last night, we made Real Simple’s Beef Stroganoff with Yogurt and Dill.
Here, Abbie thinly slices the sirloin and shows off her bling:
The recipe calls for some dry white wine. Abbie wasn’t sure if I had any on hand, so she brought a little from home. Hehee…
Nothing smells better than shallots and mushrooms sizzling in white wine. Mmmm.
Fresh dill. I’ll just leave it at that.
You place the beef/mushroom mix on a bed of multigrain noodles, and then add a nice dollop of Greek yogurt and fresh dill. It is delicious. (Boys will eat this, too. As a matter of fact, A. loves it. I just don’t tell him it’s mostly healthy.)
K. brought a Kate & Cassie Cabernet Sauvignon/Merlot blend, and it was a perfect pairing with the savory red meat and slightly tangy yogurt. (Did you believe any of that? I know nothing about wine. Don’t listen to me.)
Beef Stroganoff with Yogurt and Dill
Ingredients
- 12 ounces multigrain noodles
- 2 tablespoons olive oil
- 1 pound sirloin steak, thinly sliced
- kosher salt and pepper
- 1 pound button mushrooms, sliced
- 4 shallots, sliced
- 1/2 cup dry white wine
- 1/4 cup nonfat Greek yogurt
- 1/4 cup chopped fresh dill
Directions
- Cook the noodles according to the package directions. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper. In 2 batches, cook the steak until browned, about 1 minute per side; transfer to a plate.
- Return the skillet to medium heat and add the remaining tablespoon of oil. Add the mushrooms and shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes.
- Return the beef and any accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles and top with the yogurt and dill.
- Eat and eat, and drink lots of good wine. But not too much.
What do you eat on ladies nights? Sometimes we go out, but I think we all like cooking together even more.
Happy Wednesday,
That sounds so good! I am totally mad that Dan is home on Tuesday nights!
Ah hahahaha! First, I LOVE my bling, thanks for the showcase. Second, I appear SO incredibly po-dunk bringing my wine in an Aquafina bottle! Hahaha. I’m lame and didn’t want to lug the whole bottle. I promise, I have class–sometimes.
Oh Ladies night, how I adore thee.
I’m mad I’m in CO. =( I miss you girls!!!