IF Beef Stroganoff

INGREDIENTS

¼ cup organic butter, melted

8 ounce package portabella mushrooms, cleaned, trimmed and quartered

1 pound sirloin or deer steak, sliced across the grain 1 inch thick

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)  HINT:  I make my own broth but you can buy cases of organic broth at Costco.

1 tsp. Dijon mustard

¼ cup FAGE 2% Greek Yogurt

1 tbsp. chopped flat leaf parsley

Kosher salt to taste

Freshly ground black pepper to taste

1 cup of white rice + 2 cups of organic chicken or beef broth

Arrowroot or tapioca starch IF NEEDED.

DIRECTIONS

• RICE DIRECTIONS:  In small sauce pan, bring 2 cups of organic broth to boil.  Add 1 cup of rinsed rice.  Turn down heat, cover and simmer until rice nice and fluffy.  (just follow the instructions but use broth instead of water)

In a large skillet (I love using our large cast iron skillet) heat 2 tbsp. of the butter 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 butter 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 1/3 cup of broth to the skillet and stir to scrape up the browned bits from the bottom of the pan; add to the mushrooms and set aside.

In the same skillet, melt 1 tbsp 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 1 1/2 cups broth 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 rice.

Yields 4 main course servings