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