Thin Stripes of Steak – they usually have these at the super market, they almost look like steak that would be used for a stir fry.
1/2 cup of Greek Yogurt (I used Fage)
2 Tablespoons of Flour
1/2 of a chopped onion
1 to 2 cups of Beef Stock
2 splashes of red wine
3 gloves of Minced Garlic
A splash of Olive Oil
Mushrooms – I used about 5 to 6 mushrooms chopped into slices (see picture for reference)
A sprinkle of parmesan cheese
Parsley (for garnish)
1. Cook Egg Noodles first- these bad boys cook faster than regular pasta so make sure to watch it over the stove. Don’t forget to add a little salt to the water before boiling and then a dash of olive oil or butter to the pasta after cooking so the noodles don’t stick.
2. Mince garlic, chop onions and add to frying pan with some olive oil.
3. Add sliced mushrooms to the pan and a little splash of olive oil.
4. Add steak to the pan and cook for a minute or two before adding the sauce ingredients.
5. Add the chicken stock, one splash of the wine, and flour and mix.
6. Then add the yogurt last and a sprinkle of parmesan cheese. Turn the stove on low heat. Mix all together.
7. I added some broccoli rabe to this dish, this isn’t necessarily needed for a traditional beef stroganof but it adds a crunchy bitterness to the dish. For the broccoli rabe, just steam in a little bit of water for 2 to 3 minutes until tender.