I had some plain yogurt left from the Yogurt Marinated Chicken so I decided to add it to the Stroganoff. And I'm glad I did because it gave it such a tangy zip! I also switched up the egg noodles for some mashed potatoes that soaked up the sauce beautifully.
Ingredients:
1 1/2 Pounds of stewing beef cubes
3 Tbs of flour
1 Tbs of fresh thyme, chopped
Salt and pepper to taste
1 Tbs of Canola oil
1 Pound of white or cremini mushrooms, quartered
1/4 Cup of fresh parsley
1/2 Tsp of paprika
2 Bay leaves
1 1/2 Cups of beef broth
1 Cup of asparagus, chopped
1 Cup of sugar snap peas, trimmed
2/3 Cup of plain yogurt
In a bowl, toss beef with 2 tablespoons of flour, thyme, salt and pepper.
Heat oil in a cast iron pot on medium and brown beef in batches, set aside.
In the same pot cook mushrooms, parsley, paprika, and add more salt and pepper. Cook until mushrooms are golden brown and any liquid has evaporated, about 10 minutes. Return beef to pot with and accumulated juices, add beef broth, bay leaves, and bring to a boil. Cover and simmer for about an hour or until beef is tender. Remove bay leaves. Stir in asparagus, sugar snap peas, and cook until tender.
In a bowl whisk together yogurt and 1 tablespoon of flour. Add to the pot and mix with beef. Let cook for about 5 minutes or until creamy. Serve on top of Yukon Gold mashed.
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