Normally I publish at 9:30 a.m. on. the. dot. because… because I don’t know why. I just do. But today I did the unthinkable: I slept in an extra hour. And so you’re getting Better-For-You Beef Stroganoff at 10:30 a.m. instead.
I played tennis last night. I drank margaritas last night. It was National Margarita Day, which I found out at exactly the same moment I was told the tennis courts didn’t have nets. It seemed like a sign from God. I drank two margs, ate some nachos, rolled home fairly early – before 10 p.m., I think – but then spent a good deal of time snuggled up on the couch with Miller, staring at the ceiling, being very comfy and content.
But I should have been blogging. That was my plan.
My backup plan was to wake up at 5 a.m., but turns out I needed a backup for my backup and so here I am at work, running back and forth from the kitchen (at work work, so like, an industrial kitchen, making food for people to buy at a place where I can get into trouble for taking five minutes to do this!) to the computer, typing random things until I have several paragraphs and can comfortably hit Publish.
So now that I’ve caught you up on my social life and sleep cycle, I’m going to draw a line and everything below is what I had previously written about Better-For-You Beef Stroganoff. It makes no sense. I just take notes while I create and smell and taste and I am not polishing today’s notes for you. Love, Danielle:
Warm small of smoked paprika. I like this. It was a good idea. Smells like wood chips. Um yum, that smell of browned steak, how do you describe it? Sweet smell of caramelized onion.
Comfort food to the max. At its finest. I could not WAIT for the clock to reach noon or for my stomach to growl. You know when you want a food even when you’re not hungry? This is Better-For-You Beef Stroganoff. I just couldn’t stand it anymore, so I took several cold spoonfuls from the fridge. I still couldn’t stand it anymore, so I moved my Tupperware to the table and ate lunch about 1.5 hours after breakfast.
Okay, so Present-Day Notes because I couldn’t NOT add anything:
Present day Danielle would like to say – Don’t let the return of cold weather make you sad. Instead make Better-For-You Beef Stroganoff and eat happy!
Better-For-You Beef Stroganoff
- 1 tablespoon vegetable oil
- 1 pound lean beef I used bottom round, cut into bite-size pieces
- 1 onion chopped
- 8 ounces button mushrooms halved
- sea salt and ground black pepper to taste
- 1/2 tablespoon smoked paprika
- 3 tablespoons tomato paste
- 1 8- ounce can low-sodium tomato sauce
- 1 cup low-sodium beef broth
- 1 tablespoon cornstarch
- ½ cup plain nonfat Greek yogurt
- 2 cups cooked egg noodles
- ½ bunch flat parsley chopped, for garnish
In a large, high-rimmed skillet, heat olive oil over medium-high. Add the beef and stir-fry until just browned, about 1-2 minutes. Transfer beef to a bowl and set aside. Keep a bit of accumulated fat (no more than a tablespoon) for cooking the vegetables.
Reduce heat to medium and add onion and mushrooms. Cook until vegetables are tender, stirring often, about 5 minutes. Season with salt, pepper, and smoked paprika.
Stir in the tomato paste and tomato sauce. Pour in the broth and simmer, uncovered, 5 minutes. Whisk in the cornstarch, smoothing out any lumps. Add the beef and cook until heated through.
Remove from heat and stir in the Greek yogurt. Serve over egg noodles and garnish with parsley.