Beef / Pork

Jillians Beef and Portabello mushroom stroganoff over penne with roasted cauliflower is for Dinner.

Jillians Beef and Portabello mushroom stroganoff over penne with roasted cauliflower takes 20 minutes to prepare.

Jillians Beef and Portabello mushroom stroganoff over penne with roasted cauliflower takes 25 minutes to cook.

Jillians Beef and Portabello mushroom stroganoff over penne with roasted cauliflower makes 4 servings.

The ingredients for Jillians Beef and Portabello mushroom stroganoff over penne with roasted cauliflower are:

2 Tsp canola oil
1 lb flank steak
1 large onion
3/4 tsp ground thyme
1/2 tsp salt
1/4 cup whole wheat flour
2 cups low sodium beef broth
1 TBSP red wine vinegar
6 oz chobani plain yogurt
chives - 4 TBSP
cauliflower 5 to 6 ' head
1 clove garlic
1 and 1/2 TBSP light olive oil

Here is how you make Jillians Beef and Portabello mushroom stroganoff over penne with roasted cauliflower:

Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat.Stir in broth, and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in yogurt, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more. Cook penne according to package directions.Preheat oven to 400?F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss florets with olive oil and minced garlic. Sprinkle with salt.Place baking dish in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Remove from oven and serve.Number of Servings: 4Recipe submitted by SparkPeople user JESUSISMYCOACH.

The nutritional information for Jillians Beef and Portabello mushroom stroganoff over penne with roasted cauliflower is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 413.2

• Total Fat: 16.8 g
• Cholesterol: 56.7 mg
• Sodium: 553.9 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 6.7 g
• Protein: 36.1 g