Portobello Beef Stroganoff

Portobello Beef Stroganoff: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

8 ounces (225 g) whole-wheat egg noodles

2 tablespoons (28 g) butter, divided

1 pound (455 g) top sirloin, thinly sliced into 2-inch (5-cm) strips

Salt and fresh-ground black pepper, to taste

1 tablespoon (15 ml) olive oil

4 shallots, chopped

6 ounces (170 g) sliced portobello mushroom caps

2 tablespoons (4.8 g) chopped fresh thyme (or 1 teaspoon dried)

2 large cloves garlic, minced

1/4 cup (60 ml) red wine

1 cup (230 g) plain low-fat Greek yogurt

3/4 teaspoon paprika (smoked or sweet)

1/2 teaspoon each salt and fresh-ground black pepper

1 cup (130 g) frozen peas, thawed

Cooking Instructions:

Prepare the egg noodles according to package directions. While the noodles cook, heat 1 tablespoon (14 g) of the butter in a large skillet over medium-high heat. Add the beef in a single layer (might take 2 batches), sprinkle lightly with salt and pepper, and cook, turning to brown both sides, to desired doneness. Remove the cooked slices with tongs and set aside. Reduce the heat to medium, remove the pan from the heat, and wait 1 or 2 minutes for the temperature to decrease. Return the pan to the heat, add the olive oil, shallots, mushrooms, and thyme, and cook until the mushrooms begin to soften, about 5 minutes. Add the garlic and wine and cook, stirring frequently, until most of the liquid has cooked off. When the wine is almost gone and the mushrooms are tender, remove the pan from the heat and stir in the yogurt, paprika, salt, and pepper, and mix well. Stir in the beef and peas. Heat over a new burner set to low for 2 minutes or until just heated through. Use caution, as high temperatures will cause the yogurt to separate. Adjust the seasonings and serve over the egg noodles.