Jillians Beef and Portabello mushroom stroganoff over penne with roasted cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tsp canola oil1 lb flank steak1 large onion 3/4 tsp ground thyme1/2 tsp salt1/4 cup whole wheat flour2 cups low sodium beef broth 1 TBSP red wine vinegar6 oz chobani plain yogurtchives - 4 TBSPcauliflower 5 to 6 ' head1 clove garlic1 and 1/2 TBSP light olive oil
Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat.
Stir in broth, and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in yogurt, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
Cook penne according to package directions.
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss florets with olive oil and minced garlic. Sprinkle with salt.
Place baking dish in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Remove from oven and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JESUSISMYCOACH.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat.
Stir in broth, and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in yogurt, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
Cook penne according to package directions.
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss florets with olive oil and minced garlic. Sprinkle with salt.
Place baking dish in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Remove from oven and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JESUSISMYCOACH.
Nutritional Info Amount Per Serving
- Calories: 413.2
- Total Fat: 16.8 g
- Cholesterol: 56.7 mg
- Sodium: 553.9 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 6.7 g
- Protein: 36.1 g
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