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Beef Stroganoff

Chunks of beef and mushroom in a creamy sauce with pasta. One pan pasta cooked in beef broth brings more meaty flavor, creamy tang from the yogurt you have rather than sour cream.

For got to prep any lunch just grabbed some Pesto and rice running out the door.

Four ounces of trim from the steak, one or two mushroom depending on the size. Onion, garlic, butter, elbow pasta, milk, bullion, yogurt.
Cut the steak into even chunks about 1/2 inch.
One tablespoon butter – measured from the cube measurements.
Chop the mushrooms.
Take on slice from an onion, halve, stack on top of itself and dice.
Melt the butter in a small pan with a teaspoon of oil. Over Medium high heat.
Add the steak chunks to the pan and sear.
Get some nice dark color on the steak chunks.
Remove seared steak to a plate.
Reserve the butter and all the brown bits in the pan. Reduce heat to medium.
Add the mushrooms and onion to the pan to pick up all that great flavor.
Chop a clove of garlic and add to pan.
Gather 1 cup of water, 1/2 teaspoon beef bullion, and 1/2 cup elbow pasta.
Add the water to the pan and dissolve the bullion.
Reserve 1/4 cup of the broth.
Add in the elbow pasta.
Cook until the past absorbs the broth and becomes tender.
Mix a fat teaspoon yogurt into the reserved warm broth.
Once the pasta is cooked, return the steak and all it’s juices to the pan.
Stir in the creamy yogurt sauce.
Creamy meaty goodness.
Garnish with parsley, celery leaves, or green onion, serve with a salad.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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