Author Notes
Sauerkraut and yogurt add tang and probiotics, while matching perfectly with this Hungarian-style dish. If you have higher caloric/carbohydrate needs, serve this with egg noodles rather than spaghetti squash.
*Note that this only serves 2-3 people, so you may need to double the recipe if you have guests or a family. —Amelia Lundy
Ingredients
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1 tablespoon
extra virgin olive oil
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1/2
yellow onion, cut into 1/4" strips
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3
cloves garlic, minced
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1
large shallot, finely chopped
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8 ounces
cremini or button mushrooms, sliced 1/4" thick
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1 tablespoon
sweet paprika
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1/8 teaspoon
grated nutmeg (or 1/4 teaspoon ground allspice)
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2 sprigs
fresh tarragon, or 1 teaspoon dried tarragon
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1/2 cup
red wine
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1/3 cup
low sodium beef or vegetable broth
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1 1/2 teaspoons
salt
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10
turns of black pepper
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.6 pounds
sirloin or flank steak, cut against the grain into 2" strips, 1/4" thick
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1/3 cup
fresh picked dill, coarsely chopped
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baked spaghetti squash or egg noodles
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sauerkraut or vinegary sautéed cabbage
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Bulgarian yogurt or whole Greek yogurt (or a spritz of lemon juice if dairy free)
Directions
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In a cast iron skillet or medium dutch oven, heat olive oil over medium heat and sauté the onion, garlic and shallot until soft, about 5 minutes. Next, add the mushrooms and brown, stirring occasionally. Once you get some nice color, add the paprika, nutmeg or allspice, tarragon and red wine. Bring to a boil, then reduce heat to medium-low and simmer, until most of the wine is evaporated.
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Add broth, salt, pepper and beef. Bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in dill.
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Serve over spaghetti squash and sauerkraut. Top with yogurt.
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