Ingredients
Salad
- 2 cups Spring mix
- 8 Grape tomatoes halved
- 1/2 cup Cucumber sliced into half circles
- 2 TBSP Red onion sliced thin
Vinaigrette
- 3 tsp Extra-virgin olive oil
- 1 cloves Garlic grated
- 1/4 tsp Dijon mustard
- 1 tsp Red wine vinegar
Stroganoff
- 1/2 TBSP Extra-virgin olive oil
- 8 oz Ground beef
- 2 TBSP Onion diced
- 1 clove Garlic minced
- 4 oz Mushrooms sliced
- 1/2 TBSP All-purpose flour
- 1/4 cup Beef broth
- 1/4 cup Heavy cream
- 1/4 TBSP Worcestershire sauce
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 4 oz Egg noodles
- 2 TBSP Sour cream
- 1/2 cup Green Peas
Garlic bread
- 2 slices Crusty bread
- 1 TBSP Butter
- 2 cloves Garlic minced
Spritzer
- 24 oz Sparkling water cold
- 8 slices Cucumber
Instructions
- Prep the ingredients per the instructions above.
- Place all the ingredients for the salad into a bowl. Set aside.
- Make the vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined. Set aside.
- Preheat a skillet over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and garlic. Saute until the onion is translucent and golden brown.
- Add sliced mushrooms and saute for another 5 minutes.
- Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
- Add beef broth, heavy cream, Worcestershire sauce, salt, and black pepper and bring it to a simmer. Turn the heat to low and simmer for about 10 minutes.
- In the meantime, bring a salted pot of water to a boil. Cook the pasta according to the instructions on the package. Once tender, drain well.
- Using the oven broiler on low or a toaster oven: Place the bread on a baking sheet. Spread with butter and garlic. Toast until golden brown.
- Dress the salad.
- Mix together the sparkling water and cucumber. Serve over ice if desired.
- Remove the stroganoff from the heat and stir in sour cream and peas until fully combined. Stir in the noodles. Season with salt to taste as needed.
- Serve the stroganoff with salad, bread, and spritzer.
Nutrition
Calories: 937kcal | Carbohydrates: 96g | Protein: 40g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 994mg | Potassium: 908mg | Fiber: 7g | Sugar: 18g | Vitamin A: 837IU | Vitamin C: 19mg | Calcium: 153mg | Iron: 7mg
Beef Stroganoff
Ingredients
Salad
- 2 cups Spring mix
- 8 Grape tomatoes halved
- 1/2 cup Cucumber sliced into half circles
- 2 TBSP Red onion sliced thin
Vinaigrette
- 3 tsp Extra-virgin olive oil
- 1 cloves Garlic grated
- 1/4 tsp Dijon mustard
- 1 tsp Red wine vinegar
Stroganoff
- 1/2 TBSP Extra-virgin olive oil
- 8 oz Ground beef
- 2 TBSP Onion diced
- 1 clove Garlic minced
- 4 oz Mushrooms sliced
- 1/2 TBSP All-purpose flour
- 1/4 cup Beef broth
- 1/4 cup Heavy cream
- 1/4 TBSP Worcestershire sauce
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 4 oz Egg noodles
- 2 TBSP Sour cream
- 1/2 cup Green Peas
Garlic bread
- 2 slices Crusty bread
- 1 TBSP Butter
- 2 cloves Garlic minced
Spritzer
- 24 oz Sparkling water cold
- 8 slices Cucumber
Instructions
- Prep the ingredients per the instructions above.
- Place all the ingredients for the salad into a bowl. Set aside.
- Make the vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined. Set aside.
- Preheat a skillet over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and garlic. Saute until the onion is translucent and golden brown.
- Add sliced mushrooms and saute for another 5 minutes.
- Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
- Add beef broth, heavy cream, Worcestershire sauce, salt, and black pepper and bring it to a simmer. Turn the heat to low and simmer for about 10 minutes.
- In the meantime, bring a salted pot of water to a boil. Cook the pasta according to the instructions on the package. Once tender, drain well.
- Using the oven broiler on low or a toaster oven: Place the bread on a baking sheet. Spread with butter and garlic. Toast until golden brown.
- Dress the salad.
- Mix together the sparkling water and cucumber. Serve over ice if desired.
- Remove the stroganoff from the heat and stir in sour cream and peas until fully combined. Stir in the noodles. Season with salt to taste as needed.
- Serve the stroganoff with salad, bread, and spritzer.
Nutrition
Calories: 937kcalCarbohydrates: 96gProtein: 40gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 169mgSodium: 994mgPotassium: 908mgFiber: 7gSugar: 18gVitamin A: 837IUVitamin C: 19mgCalcium: 153mgIron: 7mg
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