Hello, friends.
This post-kidney infection dinner turned out better than I expected, which explains why I only took one picture of it. I was still a bit under the weather and cooking was enough work as it was. But, trust me, pictures or no pictures, it’s really good.
As the Viper Pilot said, “It’s a keeper.” He said that about me, too. 🙂
Flashback. |
Beef Stroganocchi (beef stroganoff with gnocchi)
adapted from eat, live, run
- 1 lb beef tenderloin, cut into bite sized pieces
- 1.5 Tbsp butter
- 1 Tbsp flour + a few pinches to thicken sauce, if needed
- 1 cup beef broth
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 12 oz baby peas, fresh or frozen
- 3 Tbsp plain Greek yogurt (or sour cream)
- sea salt and black pepper to taste
- gnocchi for serving
Get yourself a hefty post-kidney infection portion (oof!) and some steamed baby broccoli. But for the record, I didn’t even come close to cleaning my plate. My eyes were a bit bigger than my stomach… |
I purchased the ingredients for this dish before I got sick. The last time I was in the hospital with a kidney infection, the first meal I ate after I was healthy again: beef stroganoff. Weeeird. It’s like I was jinxed.
But this time, I took a healthy twist on it. No cream and less butter – just the good stuff made the cut. Also, I don’t eat ‘shrooms so I made a substitution. If you’re not like me and don’t live your life sans ‘shrooms and onions {though I don’t know why you would want to live that way…} you could use sliced mushrooms and shallots. But that’s not how I roll. You could also use the traditional egg noodles. But the potato gnocchi sang to me when I walked by in Whole Foods. It completes me. It’s a comfort food thing.
Enjoy!