Jillians Beef and Portabello mushroom stroganoff over penne with roasted cauliflower

2 Tsp canola oil
1 lb flank steak
1 large onion
3/4 tsp ground thyme
1/2 tsp salt
1/4 cup whole wheat flour
2 cups low sodium beef broth
1 TBSP red wine vinegar
6 oz chobani plain yogurt
chives - 4 TBSP
cauliflower 5 to 6 ' head
1 clove garlic
1 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.