So I’ve been wanting to make a stroganoff type dish lately but wasn’t sure exactly where to start since most contain things like “can of mushroom soup” or “white flour”…and people are surprised Paula Dean has diabetes. Anyway, while I was making this I thought, this is not going to have much flavor at all; what a bust. But then I tried it. Oh my gosh, it was fantastic! Then Alice tried it and said, “Awesome mom!!!”. Then Tate tried it and said “Mmm. MMmmmmmm!”. I think that says it all. In terms of my new likes, I have to say this ranks right up there with the stir fry rice but it was much quicker to make. I can see us having this one, a lot! I hope you like it as much as we did.
Here’s what you need:
- Kerrygold butter, 2 tbsp
- 1 pack fresh mushrooms, chopped
- 1 medium onion, chopped
- 1.25 grass fed ground chuck
- 1/4 cup white cooking wine (I used Whole Food’s Kadem)
- 1 small container (60z.) plain greek yogurt (Chobani blue package)
- 1 1/2 tbsp arrowroot powder (Whole Foods)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp mustard powder
- salt and pepper to taste
Here’s what you need to do:
1. Chop up mushrooms and onions. I chopped my already sliced mushrooms with my ulu knife in the colander to get them smaller.
2. In a large sauce pan, add 2 tbsp butter, and then cook veggies until done. Set aside.
3. In same large pan, add meat and cook until just brown. Don’t overcook it since you’ll have to cook it a bit more when you add everything together. Set aside when brown.
4. In a small bowl, mix together the yogurt and arrowroot powder. Then add in wine and spices.
5. Lastly, mix everything together in the large sauce pan and let cook on medium low for about 1o minutes.
Next time I think I will double the mushrooms. I might even add broccoli to it as well. If you add the broccoli or want to serve it over butternut squash or cauliflower rice, you might want to double the sauce. I’m not sure you’ll need all of it, but just slowly mix it into the meat and veggies and add as needed. Enjoy!