CEiMB: Beef Stroganoff with Green Beans and Grainy Mustard
Even when life gets hectic and my cooking and blogging are lacking, I always try to prepare the weekly CEiMB recipe. Even though I am not always successful in getting it made in time, there are two main reasons I try. First, I have thoroughly enjoyed most of the Ellie recipes I’ve made. And second, and more important, I love the group of bloggers that participate every week! It’s a fairly small group, and I like that this allows us to get to know each other a little better than if the blogroll was lengthy. The past year and a half with the group has opened me up to tons of new flavor combinations and ingredients that I wouldn’t have tried otherwise, and I’ve made some good blog friends. Win, win in my book.
As much as I enjoy cooking along with each hostess every week, it is such a privilege to pick this week’s recipe. Maybe this is silly, but I look forward to the selection process every time my turn comes around. I like to pull out both of Ellie’s cookbooks and just take the time to flip through each page, marking recipes that look good. This time, however, I came across this recipe online while I was searching for something else entirely and immediately bookmarked it knowing my week to host was coming up. While I don’t remember ever having stroganoff before, it seems unlikely that I haven’t tried it at least once before. What’s not to enjoy – beef, noodles, mushrooms, and a creamy sauce.
It seems this dish, which has Russian roots, has many variations, at least according to Wikipedia. It often contains mustard or tomato paste, though this recipe has neither. Perhaps this is why Ellie paired the dish with her green beans tossed in grainy mustard. I did like the combination of the two served together but also enjoyed the stroganoff on its own. The sauce is rich and flavorful without feeling heavy or overly sinful and is quite decadent over the noodles. While I cannot comment on the authenticity of the recipe having nothing to compare it to, I can say it is one I’ll be making again.
Thanks to all the CEiMBistas who cooked along with me this week – I hope everyone enjoyed it!
4 tsp canola oil
1 lb London broil
1 medium onion, thinly sliced
16 oz mushrooms, sliced
2 cloves garlic, minced
1 tbsp all-purpose Flour
2 cups unsalted beef broth
1/2 cup red wine
3/4 tsp salt
1/2 tsp black pepper
6 oz plain, nonfat Greek yogurt
6 oz uncooked wide noodles
Prepare noodles according to package instructions, omitting salt and oil.
Meanwhile, heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate.
Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft and have released most of their water, about 5 minutes.
Return the beef and juices to the pan and stir to incorporate. Sprinkle with the flour and stir until well combined. Add the beef broth, wine, salt, and pepper and bring to a boil. Reduce the heat and simmer until the mixture thickens and reduces slightly, 5 minutes. Stir in the yogurt and cook for 1 minute more. At this point, my sauce was still a little thinner than I preferred so I added a bit of cornstarch mixed with water and stirred until thickened.
Serve approximately 1 1/2 cups beef-mushroom mixture over approximately 1 cup cooked whole-wheat egg noodles. Sprinkle with parsley if desired.
Green Beans and Grainy Mustard
16 oz green beans
2 tsp whole grain dijon mustard
Place the green beans in a steamer basket over a pot of boiling water. Cover and cook until crisp and tender, about 4 minutes. Drain the beans and transfer to a large serving bowl. Add the mustard and toss to coat. Season with salt and pepper, to taste, and serve.
Source: Ellie Krieger’s “So Easy: Luscious, Healthy Recipes for Every Meal of the Week”, p. 120