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Beef Stroganoff Florentine with Scalloped Leek Potatoes

This dish will satisfy your tastebuds and not add extra inches to your wasteline. This fall dish has great vegetables and is full of hearty flavor and good protein, vitamins, and minerals. Enjoy!

 

 

 

 

 


Ingredients you’ll need per serving:

4 oz. lean top sirloin-sliced into 1/4″X1″ slices

1/2 Yukon Gold potato-peeled and sliced into 1/4″ slices

1 leek-end removed, sliced in half lengthwise and then chopped into 1/4″ slices

1/4 yellow onion-diced

1 clove fresh garlic-minced

1/4 red bell pepper-diced

2 button mushrooms-sliced

3 tbsp. fresh basil-sliced into 1/2″ slices

1 tsp. fresh thyme-stem removed

dash of paprika

1 cup fresh baby spinach-sliced into 1/2″ slices

2 tsp. extra virgin olive oil-first cold pressed

2 tbsp. plan greek yogurt-fat free

1/4 cup milk-fat free

1/4 cup water

1/2 cup fat free low sodiumĀ beef broth

1 tsp. tomato paste-with nothing added!

kosher salt and fresh ground pepper to taste-try to limit to no more than half a tsp. total with salt for both dishes


How to prepare: (you will need two skillets-non-stick)

Put 1 tsp. of olive oil into each skillet. Over medium high heat, add the top sirloin to one of the skillets and pan sear for 2 minutes. Add the onion and garlic and continue to cook. Turn the meat when the edges start to turn brown. Add the red bell pepper and mushrooms. Saute until mushroom change color from white to light brown. Add beef broth, tomato paste, basil, and spinach. Gently stir and lightly season with more salt and pepper and 1/2 tsp. of the fresh thyme. Simmer until liquid is almost gone, approximately 4 minutes. While the beef stroganoff florentineĀ is cooking, start the scalloped leek potatoes.

In the other skillet, add the leeks. Season lightly with salt, pepper, and 1/2 tsp. of the fresh thyme. Saute the leeks for 2 minutes and then add the water to the leeks. Arrange the potato slices on top of the leeks. Lightly season with salt and pepper. Reduce heat, cover, and simmer for 5 minutes. Uncover, add milk and 1 tbsp. of greek yogurt and gently stir until the mild and yogurt are incorporated and add a small dash of paprika. Cover and simmer another 2 minutes.

Uncover the beef stroganoff florentine and add the other tbsp. of greek yogurt. Stir gently until the yogurt is incorported into the dish. Serve with the scalloped leek potatoes and enjoy!

 

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