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
extra virgin olive oil
yellow onion, cut into 1/4" strips
cloves garlic, minced
large shallot, finely chopped
cremini or button mushrooms, sliced 1/4" thick
fresh tarragon, or 1 teaspoon dried tarragon
low sodium beef or vegetable broth
1 1/2 teaspoons
turns of black pepper
sirloin or flank steak, cut against the grain into 2" strips, 1/4" thick
fresh picked dill, coarsely chopped
baked spaghetti squash or egg noodles
sauerkraut or vinegary sautéed cabbage
Bulgarian yogurt or whole Greek yogurt (or a spritz of lemon juice if dairy free)
In This Recipe
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.
Add broth, salt, pepper and beef. Bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in dill.
Serve over spaghetti squash and sauerkraut. Top with yogurt.