Beef Stroganoff & Feta Romaine Salad

Beef Stroganoff

Ingredients

1 lb. uncooked wide egg noodles
1/4 cup Meadowvale butter, divided*
1 1/2 lb. Beef sirloin steak, thinly sliced*
2 small white onion, thinly sliced*
1 lb. sliced mushrooms 
6 cloves garlic, minced or pressed
1/2 cup dry white wine
1 1/2 cup beef stock
1 Tbsp. Worcestershire Sauce
3 Tbsp. all purpose flour
1/2 cup plain Liberte Greek yogurt or Dairyland light sour cream*
Chopped fresh parsley 

Instructions 

Cook egg noodles until they are al dente, according to package instructions, then drain. 

Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside.  

Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring until the mushrooms are cooked and the onions are soft. 

Add the garlic and sauté for 1 minute.  Then add the white wine and deglaze the pan. Let the mixture cook down for an additional 3 minutes.

While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak in until combined. Taste and season with additional salt and pepper if needed.

Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.

*In Flyer Jan 31 – Feb 6, 2021
Recipe & Photo Credit: Gimme Some Oven

Feta Romaine Salad

 Ingredients

1 head romaine, chopped*
2 field tomatoes, seeded and chopped*
1 cup crumbled feta cheese
1 cup chopped seeded cucumber
1/2 cup Greek olives, chopped
2 Tbsp. minced fresh parsley
2 Tbsp. minced fresh cilantro
3 Tbsp. lemon juice
2 Tbsp. Emma olive oil*
1/4 Tsp. pepper 

Directions

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

 *In Flyer Jan 31 – Feb 6, 2021
Recipe & Photo Credit: Taste of Home