PLANT-FORWARD DINNERS
FLEXITARIANISM AND REDUCETARIANISM ARE ON THE RISE AS WE’RE MORE OFTEN CHOOSING TO LIMIT MEAT OR SKIP IT IN FAVOR OF PLANT-BASED MEALS.
SPRING STROGANOFF
Ingredients
- 4 to 6 oz. dried mafalda pasta broken into 2-inch pieces, or mini lasagna noodles*
- 1 bunch 12 oz. asparagus, trimmed and cut lengthwise into thin strips
- 1 cup fresh or frozen peas
- 8 oz. beef flank steak or sirloin steak
- ¾ tsp. kosher salt
- 2 Tbsp. butter
- 3 cups sliced mixed fresh mushrooms such as cremini, shiitake, baby portobello, beech, or hen of the woods
- ½ cup sliced green onions
- 3 cloves garlic minced
- ½ cup dry white wine dry sherry, or broth
- 1½ cups reduced-sodium beef broth or vegetable broth
- 1 5- to 8- oz. carton plain whole milk Greek yogurt or sour cream
- 2 Tbsp. all-purpose flour
- 1 tsp. lemon zest
- ¼ tsp. black pepper
Instructions
- 1. Cook pasta according to package directions, adding asparagus and peas the last 2 minutes of cooking; drain.
- 2. Meanwhile, trim fat from meat. Thinly slice meat across grain into bite-size strips; season with ¼ tsp. of the salt. In a 10-inch skillet melt 1 Tbsp. of the butter. Brown meat, half at a time, turning once. Remove meat from skillet; keep warm.
- 3. In the same skillet melt the remaining 1 Tbsp. butter. Cook mushrooms, green onions, and garlic over medium-high heat 3 minutes, stirring occasionally. Add wine; cook and stir until bubbly, scraping browned bits from bottom of pan. Stir in meat and beef broth.
- 4. In a small bowl stir together yogurt, flour, and zest; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season with the remaining ½ tsp. salt and the pepper. Add pasta mixture; toss. Makes 4 servings (1½ cups each).
Notes
Instead of using noodles, you could serve this over sautéed zucchini noodles or cauliflower rice.
