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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
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion, cut into 1/4" strips
- 3 cloves garlic, minced
- 1 large shallot, finely chopped
- 8 ounces cremini or button mushrooms, sliced 1/4" thick
- 1 tablespoon sweet paprika
- 1/8 teaspoon grated nutmeg (or 1/4 teaspoon ground allspice)
- 2 sprigs fresh tarragon, or 1 teaspoon dried tarragon
- 1/2 cup red wine
- 1/3 cup low sodium beef or vegetable broth
- 1 1/2 teaspoons salt
- 10 turns of black pepper
- .6 pounds sirloin or flank steak, cut against the grain into 2" strips, 1/4" thick
- 1/3 cup 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 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.