Some day I’ll stop talking about Ellie Krieger in my blog, but that day isn’t today. I just got about the best news a book editor can possibly get. Ellie’s new book, So Easy, just made the NY Times best-seller list. I don’t think words can describe how happy I am. Yes, there has been some celebrating. And I’ve been making even more recipes from So Easy, so here’s another teaser. Somehow Ellie was able to make Beef Stroganoff good for you, but honestly, nobody will be able to tell. This dish has all of the creamy goodness you’d expect.
The recipe calls for serving green beans with grainy mustard on the side. Shhh, don’t tell anyone, but I hate green beans. I always have, and I can’t really explain it. But I do love mushrooms, and this recipe starts out with a whole big batch of them, not to mention onions and garlic.
The recipe is super easy to follow, made with your choice of top round, London broil, or flank steak. One of the keys to the recipe is the 2/3 cup of Greek-style nonfat yogurt you add at the end. This was my first time cooking with the Greek-style yogurt, and it worked out really well. My own special addition was a nice sprig of rosemary from my potted plant. The addition of the rosemary was so good in fact, I’m going to insist you try it too. The whole apartment smelled fantastic, and it made the stroganoff so much more aromatic. I think Ellie would approve.