We started by sauteing a diced onion and one package of sliced baby bella mushrooms in olive oil for about ten minutes, until the onions browned. Meanwhile, we seasoned cubed steak with salt, pepper, and Worcestershire sauce. The meat was added to the vegetable mixture and cooked all the way through. Once this was complete, we turned off the heat and added plain Greek yogurt. We opted for yogurt instead of sour cream, hoping to reduce the fat amount. Unfortunately, the texture of the dish was compromised. The sauce was a little watery and the yogurt began to separate.
Traditionally beef stroganoff is served over egg noodles but we wanted to use a vegetable instead of carb heavy pasta. We cut up a head of broccoli and partially boiled it. This was drained, and transferred to a skillet with olive oil and sliced garlic. The broccoli was cooked in the garlic oil mixture until the garlic browned.
All in all this dish had a lot of positives and an equal number of negatives. The healthy alternatives were a good idea in theory, but because of the number of them we felt that it barely resembled the actual dish. When a situation like this happens, we tend to add extra ingredients to give the recipe more flavor. We ended up with broccoli, topped with beef stroganoff, topped with mozzarella cheese...an undesirable menu.
Until next week where we "experiment" with shrimp-its all about learning from mistakes.
PS If you're looking for a twist on cocktails, check out our BFF Kata's new blog: http://alcoholidays.wordpress.com/
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