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Hungarian Beef and Mushrooms

By Amelia Lundy • March 1, 2015 • 0 Comments

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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

Serves 2-3

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.

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