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
Continue After Advertisement
Ingredients
-
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)
Directions
-
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.
See what other Food52ers are saying.