SPRING STROGANOFF

Sarah Arruda

Prep Time 40

Calories 374 kcal

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

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).

Instead of using noodles, you could serve this over sautéed zucchini noodles or cauliflower rice.