Saturday, March 23, 2013

Portabello "Beef" Stroganoff

This next recipe sure isn't going to win any beauty pageants around here. 

But you know what? Food doesn't always have to look pretty to taste good. 

At least in my kitchen it doesn't ;)

Think about it...some of the tastiest comfort foods around are down right ugly. 

You can add this to the list. 

This lightened up "Beef" Stroganoff is so good. And because I used greek yogurt in the sauce and portabello mushrooms instead of beef, it's pretty darn good for you too!

Oh and you know what's super easy to make too!

Winner! Winner! Chicken (or not) dinner!!! 

So if you're in the mood for an easy, quick, tasty Saturday evening meal....well, look no further! 

Happy Saturday folks! Enjoy the weekend ;)

Portabello "Beef" Stroganoff

3 tablespoons butter
1 large onion, chopped
2 large portobello mushrooms, sliced
1 c Greek Yogurt

1/2 c Half and Half
3 tablespoons all-purpose flour
8 ounces pasta

Cook your pasta according to the package directions and set aside. 

Melt butter in a large fry pan over medium heat and add in the onion. Cook until translucent, about 5 minutes. Add in your mushrooms and cook until they are soft and have browned. Remove both the onions and mushrooms and set aside in a bowl for later.

In the same pan, stir in vegetable broth, scrape any bits off the bottom of the pan and bring the broth to a boil. Let cook until it has reduced by about 1/3. Add back in your onions and mushrooms and turn the heat to low. 

In a small bowl stir together half and half, greek yogurt and your flour. Remove the pan from the heat and add in the greek yogurt mixture to the mushroom sauce. Blend well. 

Return the pan to the burner and cook until the sauce thickens. Serve over pasta and if you have it, garnish with a little parsley (I didn't have it so I left it off) 


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