Have you ever had mushroom or beef stroganoff for reals?
Yea, me neither.
But stroganoff is one of those dishes that I feel like I should have had and that I very much like in theory. Beef, noodles, probably some paprika and sour cream, what’s not to love?
Plus the weather is getting cooler and the nights are getting darker and for that reason Chris and I have been craving all manners of warm, heavy, comfort food. And paprika. For me, nothing says heavy, warm, comfort food like a generous dash of paprika. And stroganoff has stuff like paprika in it right?
Oh, and we also had a kilo of plain, imported yogurt in the fridge because when you find plain, imported yogurt at the grocery store, in quantity, and for a price that won’t make you broke, YOU BUY IT without pausing to think “huh, what are we going to do with 2.2 pounds of yogurt?”
Now we know. We will make stroganoff-ish, and we will make it healthy-ish. And it will make the coming of winter seem not so dismal a prospect. A kilo is a lot of yogurt friends but you’ll be happy to know this recipe put a big dent in our stash (So too did the olive oil and orange cake-yum).
I skipped the beef here and used mushrooms instead. If you have vegetable broth, you can easily make this dish vegetarian. I used chicken broth myself. Inspiration came from this blog post, but I changed things up a bit. I dawdled as I cooked, enjoying a rare long baby nap, but if you are pressed for time, this dish could easily come together in under 30 minutes if you cook the onions until just soft rather than caramelized. I’m on a caramelization kick right now. Don’t even get me started on how good French Onion Soup gets when you caramelize the onions for 3.5 hours…
1 onion, sliced
3-5 cloves garlic, minced
1 T butter
1 T olive oil
Pinch of sugar
1/2 jin mushrooms, buttons, baby bellas, “xiang gu” as we have here, are all good, sliced. I believe a jin is 1.1 pounds, so somewhere in the ball park of 8 oz of mushrooms will be plenty
1/4 C soy sauce
1.5 C chicken (or vegetable) broth
1.5 C plain yogurt
3 T flour
1/2 t ground nutmeg
3 T or more of dried parsley
Salt, pepper, red pepper flakes to taste
Pasta for 3-4 portions, egg noodles would be best but anything goes, I tried the leftovers with quinoa with fantastically delicious results
1. In a heavy saucepan or pot, combine butter and olive oil over medium to low heat.
2. When butter melts, add onions and garlic. Saute until onions begin to caramelize, sprinkle with a pinch of sugar and stir occasionally until onions are golden brown, about 20 minutes
3. Add mushrooms and stir to incorporate. Turn up heat and add soy sauce and chicken broth.
4. Allow mushroom mix to come to a boil and reduce until liquid is reduced to about 1/3. You should see a little liquid around your mushrooms and more when you stir, don’t boil dry.
5. While mushroom mix is reducing, combine yogurt, flour, nutmeg, paprika, parsley, and pepper in a small bowl. Taste and adjust seasonings until you like it and then set aside.
6. Boil pasta to desired dente-ness
7. Add yogurt mix to mushrooms and allow to simmer for at least 5 minutes, stirring regularly. The longer you let it go, the thicker the sauce. Taste and season with salt, pepper, red pepper flakes.
8. Portion pasta onto plates and top with sauce. Garnish with fresh parsley if you have it.