Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Spinach and Mushroom Beef Stroganoff
Equipment
- large skillet or sauté pan
- medium pot
- Cutting Board
- Sharp knife
- spatula or wooden spoon
- Measuring spoon
- Measuring cup
Ingredients
Farmers Market Ingredients
- 1.5 lbs boneless ribeye or any cut of steak
- 1.5 cups sliced mushrooms
- 2 cups fresh spinach
Grocery Store Ingredients
- 10 oz egg noodles
- 1 tsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp seasoning salt/all-purpose seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup heavy cream
Instructions
- Boil noodles egg noodles until they’re al dente. Drain and set aside.
- Heat olive oil in a skillet on medium heat. Season your sliced ribeye or steak meat with salt, black pepper, and seasoning salt. Cook until browned (3-5 minutes). Remove and set aside.
- In the same skillet, add a little more oil if needed. Add sliced mushrooms and brown them for 2-3 minutes.
- Reduce the skillet heat and add tomato paste, ½ cup water, onion powder, and garlic powder. Stir the mixture and cook for 1 minute.
- Sprinkle flour over that mixture until it forms a paste. Slowly pour 1 ½ cups of more water, stirring constantly to prevent lumps. Simmer on medium-high heat for 3-5 minutes.
- On your cutting board, slice your steak into thin pieces. Add the beef back to the skillet and pour the heavy cream in. Stir and simmer for 3-5 minutes until the sauce is smooth and creamy.
- Add the cooked egg noodles to the skillet and toss until they’re fully coated. Taste, adjust seasoning, and serve!
Notes
Substitutions
- Ribeye: top sirloin steak, beef tenderloin, chuck eye steak, flank steak
- Mushrooms: eggplant, zucchini, firm tofu, tempeh
- Spinach: kale, Swiss chard
- Egg Noodles: steamed white rice, mashed potatoes, pappardelle
- Heavy Cream: sour cream, Greek yogurt, cream cheese, milk + butter (1/4 cup melted unsalted butter with 3/4 cup milk), coconut milk
The Start Local recipe series is generously supported by Illinois Farm Bureau.
