I have a real fondness for fusion-esque twists on midwestern comfort food. Maybe it is my way of satisfying both my midwestern, traditional upbringing and my completely international adult palette. Or maybe I just like the unexpectedness of it. Truth be told, this particular dish is not shockingly unexpected to me given that I grew up with a mom who already put tomato paste in her beef stroganoff (don’t knock it til you try it–it remains one of my favorite comfort meals of all time). But it is still unexpected, fragrant with bracing, fresh rosemary and rich yet bright with red wine (be sure to use a good one!). A Mediterranean Beef Stroganoff. And better yet, a weeknight Mediterranean beef stroganoff that uses the shortcut of ground beef.
Interestingly, John, whom I did not expect to love this, adored it and devoured it. On the other hand, Alex, who really should have liked it (she loves fresh herbs, she loves yogurt and sour cream, she loves noodles and mushrooms!), is going through an annoying picky phase where anything new I make she does not like. So I ignore her, if you’re wondering. By my standards this was a win. I started with a recipe in Cat Cora’s Cat Cora’s Classics with a Twist: Fresh Takes on Favorite Dishes.
You may have noticed that mine turned out ever so slightly curdled. You should know that first of all, while not beautiful, it did not affect the taste at all. Second of all, you can easily avoid this happening by letting the stroganoff cool down a bit (I tried but should have waited longer) and by using whole fat Greek yogurt (I was out and used 2%).
- 1-2 T extra virgin olive oil
- 1/2 large onion, chopped
- 2 lbs crimini mushrooms, sliced
- 2 T double strength tomato paste
- 4-6 cloves garlic, minced
- 1 1/2 lbs ground beef
- salt and pepper to taste
- 2 t minced fresh rosemary, divided, plus sprigs for garnish
- 1/4 cup dry red wine, plus more for deglazing
- 1 cup full fat Greek yogurt
- 1/4 cup chopped fresh parsley
- cooked egg noodles
Heat the oil over medium heat in a large sauté pan. When it is hot, add the onions with a pinch of salt. Sauté until golden, about 7-10 minutes. If the onions start to stick and you need to deglaze, use a splash or 2 of red wine.
Add the mushrooms in 3 batches to avoid overcrowding and steaming the mushrooms (they will shrink to make room). Add salt to taste as you add the mushrooms--mushrooms and beef will both need a fair amount of salt. When the mushrooms are golden and have released most of their water, add the tomato paste and garlic. Stir and cook for 30 seconds.
Add the ground beef with salt and black pepper to taste. Cook, stirring occasionally, until browned and no pink remains.
Add half of the minced rosemary and the red wine. Stir to incorporate and then let simmer briskly until the liquid evaporated.
Add the remaining rosemary and mix in. Let cook for 1 minute.
Turn the heat off and let cool for a minute. Add the parsley and yogurt and completely mix in.
Serve over egg noodles.