Beef Stroganoff

You are probably thinking that Beef Stroganoff isn't necessarily a spring/summer dish. Well with all this rain all I tend to want is warm comfort food.  My pictures are hurting lately w/all this lack of sun! I suppose I really need to invest in the proper lighting eh?! 

I think this is one of those dishes where you could eat it for breakfast. I know I know I'm getting really odd looks right now, am I right?!  Stay with me for a minute...........Seriously think about it, Italian & Chinese food always taste good the next day right?  I know I'm not the only one to eat cold pizza or lo mein for breakfast! Or esp. when those midnight munchies scream your name. I just think this dish absorbs all the flavors better when left over night. I mean don't get me wrong I totally devoured this after I made it. But I do have left overs


Ok enough rambling onto the good stuff!


1 pound good quality beef, cubed
1 extra large beef bouillon cube
salt/pepper for taste
1/2 cup dry red wine ( I used Marsala )
1/2 cup Plain Yogurt. (I used fat free)
1 1/2 cups water
1/2 onion, chopped
2 cloves garlic, chopped
handful of fresh parsley (optional)
1 6oz package of brown pearl mushrooms, each cut in half
1 tablespoon of cornstarch
egg noodles, cooked


Saute the onions and garlic in a large deep skillet with hot olive oil. (I always use extra virgin olive oil). Take them out and set aside once nice and translucent. Add in the beef and cook until almost done, add the onions and garlic back to the skillet and give a good mix. Next add in the mushrooms, cornstarch, salt, pepper, wine, bouillon cube and water. Mix together really well and bring to a boil. Let it boil stirring for about five minutes. Reduce the heat to a simmer; and stir in the yogurt. Let it cook another 2 to 3 minutes. Pour beef mixture over egg noddles, garnish with parsley and serve. I also like to top it off with some Pecorino Romano and have it with a side of crusty bread!