INGREDIENTS
¼ cup organic extra virgin olive oil
8 ounce package portabella mushrooms, cleaned, trimmed and quartered
1 pound sirloin or deer steak, sliced across the grain 1 inch thick
1/3 cup dry red wine (or whatever wine you have on hand)
1 tbsp organic unsalted butter
1 small onion, thinly sliced
1 small clove of garlic minced
1 ½ cups organic beef or chicken stock (see last ingredient...you'll need more to cook quinoa in)
1 tsp. Dijon mustard
1 tbsp. Worcestershire sauce (OPTIONAL...I left out)
¼ cup FAGE 0% Greek Yogurt
1 tbsp. chopped flat leaf parsley
Kosher salt to taste
Freshly ground black pepper to taste
1 cup of quinoa + 2 cups of organic chicken or beef broth
Arrowroot or tapioca starch IF NEEDED.
DIRECTIONS
- In small sauce pan, bring 2 cups of organic broth to boil. Add 1 cup of rinsed quinoa. Turn down heat, cover and simmer for 15-20 min, (while you prepare the stroganoff).
In a large skillet (I love using our large cast iron skillet) heat 2 tbsp. of the olive oil until shimmering. Add the mushrooms and cook over medium high heat until softened about 3 minutes, season with salt and pepper and cook one minute longer. Transfer mushrooms to a medium bowl.
Season steak with salt and pepper. Heat the remaining 2 tbsp. of oil in the same skillet. Add the steak and spread evenly in pan; cook until browned on all sides (leave center a little pink), about 4 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the pan; add to the mushrooms and steak.
In the same skillet, melt the butter until bubbling. Add the onion and cook until softened about 3 minutes. Season with salt and pepper. Add the garlic and cook one more minute. Add the steak and mushroom mixture back to the pan with the beef stock, Worcestershire sauce and mustard; simmer over medium heat until the pan juices thicken slightly, about 5 minutes. NOTE: if need to thicken, add a little sprinkle of arrowroot or tapioca starch. Remove from the heat and stir in the FAGE and parsley. Season the stroganoff with salt and pepper and serve over Quinoa.
Yields 4 main course servings
