Beef stroganoff is a true comfort food for me, and since there is pasta involved my tiny humans completely adore it. I decided to switch up the flavor and add cheese to create a meal that is amazing and relatively simple to create. It may be summertime, but I simply can never get away with using my oven. I hope everyone loves this recipe as much as my family does.
4 T Butter
1 Bay Leaf
1 Sprig Thyme
1 md. Yellow Onion, sliced French style
4 oz. Baby Bell Mushrooms, sliced thin
2 Garlic Cloves, minced
1.5 lb Thin Beef, sliced into thin strips (I use thin bottom round)
Salt, Pepper and Flour for dusting
1T Cooking Oil of choice
1/2 C Red Wine (can use Beef Broth)
2 1/2 C Beef Broth
1/4 C Flour
2 T Worcestershire Sauce
1 T Ketchup
1 T Balsamic Vinegar
1 tsp. Parsley
Salt and Pepper to taste
2/3 C Greek Yogurt (can use Sour Cream)
1 package Wide Egg Noodles
1 1/2-2 C Swiss, Provolone or other cheese, shredded
Fresh Parsley to top
-Melt butter over medium-low heat in large skillet, add in onions, thyme, and bay leaf. Allow to cook until onions start to caramelize. Add in mushrooms and garlic, reduce temperature to medium, cook about 6 minutes or until mushrooms soften. Remove from pan and remove thyme and bay leaf.
-Combine 1/4 C Flour, broth, vinegar and ketchup in bowl, set aside.
-Lightly toss meat in flour, salt and pepper.
-Over medium high meat, heat oil, brown meat about 3 minutes, remove and place in bowl with mushrooms and onions, reduce temperature to medium low. Remove beef and place in bowl with onions and mushrooms.
-Pour in wine to deglaze pan. Allow to cook about 2 minutes. Pour in flour/broth mixture, allow to simmer about 10 minutes. Remove from heat, stir in yogurt.
-Cook pasta per package directions (I suggest cooking al-dente), drain and add to gravy pan and stir well.
-Pour into oven safe dish, top with cheese. Bake 450 for about 5 minutes or until cheese is melted, remove from oven top with chopped parsley. Enjoy!