Monday, September 2, 2013

Portabello Stroganoff with Goat Cheese

When I first saw this recipe prepared on TV, it was presented as a meat-free alternative to beef stroganoff. While it sounded delicious to me, I couldn't really see it being "the" meal, so I halved the recipe - thank god, otherwise we'd have eaten it for an entire week - and served it along side pork schnitzel.

It turned out just as I expected. And, it heated up beautifully the next day for lunch. The only thing I'd change: I would have liked just a little more sauce - easy enough to remedy next time with a bit more stock and an extra dollop of goat cheese.

We both really like how this turned out and I'll definitely be making it again!




Ingredients:
  • 12 ounces extra-wide egg noodles
  • 3 tablespoons unsalted butter
  • 5 portabella mushrooms, stems removed and sliced
  • 1 teaspoon kosher salt
  • 1 bunch green onions, sliced and white bottoms and green tops separated
  • 1 tablespoon all purpose flour
  • 14 ounces beef stock
  • 8 ounces plain fat free Greek yogurt
  • 4 ounces fresh goat cheese
  • 1/2 teaspoon black pepper, freshly ground, plus more for garnish
Method:
  1. Cook the noodles according to the package directions.
  2. Melt the butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes.
  3. Add the white bottoms of the green onions and saute 2 to 3 minutes.
  4. Sprinkle in the flour and stir to combine. Cook until the flour disappears and the bottom of the pan turns dark brown, about 1 minute. Deglaze with the beef stock.
  5. Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes, and then add the yogurt, cheese, and black pepper. Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.
  6. Drain the noodles, add to the pan and stir to combine. Serve immediately.

Source: Food Network

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