I’ve been missing this one since I gave up dairy (mostly) a year or two ago. This is my mom’s version of stroganoff that I ate growing up. I recently discovered coconut milk-based plain yogurt. It’s sweeter and less tangy than regular plain yogurt, but I was hopeful it would work as a substitute for sour cream. I tried to make a small serving of homemade ranch dressing last night and it worked pretty well, so I decided to give the yogurt a try tonight to replace the sour cream in my mom’s stroganoff. It totally worked! It was so good that Scott loved it and the kids both finished their plates (not common). If you’re avoiding dairy, I highly recommend. Also, I was looking for a way to use up all the leftover grilled steak from Memorial Day — Talita and Doug, you guys are part-owners of these leftovers. 😉 All the measurements are rough because I don’t do a lot of measuring when I cook.
1/2 onion, chopped (I used red onion)
1 1/2 C. mushrooms, cut into large cubes (I used Cremini)
1/3 C. white wine (I used wine to offset the sweetness of the yogurt)
2 C. leftover steak (I used New York, Ribeye AND Tri-tip!), cut into bite-sized pieces
1 T. chicken boullion (I used paste, but powdered works)
About 1 C. coconut milk plain yogurt
Olive oil, salt and pepper
Pasta of your choice
Coat a large pan with olive oil and heat over medium. Saute the onion to translucent, then add the mushrooms. Season with salt and pepper as you go. When the onions and mushrooms are cooked, add the wine and let simmer for a minute or two before stirring in the cooked meat. Just let it heat through so it doesn’t overcook. (Note: if you are starting with raw meat, don’t forget to season it well and cook it through.) Stir in the bouillon, followed by the yogurt. Pretty fast and easy.
Serve over cooked noodles. Makes about 4 servings.
