I adore cooking with grains. Farro, Barley- love ’em all! So I jumped at the opportunity to partner with Bobs’s Red Mill to create a dish featuring their award winning steel cut oats. Steel cut oats have been near and dear to my heart ever since trying them in Ireland for the first time. I also happened to hit a golf ball across Galway Bay that same morning so steel cut oats = breakfast of champions.
I felt challenged to chef up something a little atypical and found inspiration in one of my brother Kevin’s favorite dishes. I love it, too. And I make it for his birthday every year. Every time we sit down to it, it’s the 80’s all over again. Except I have better hair. Family dinner was special time, without interruptions and just for the people seated at the table. It was reliably punctual, political and featured some kind of potato. Except for this dish which was served on egg noodles. Maybe thats why we loved it so much, it was just a little different. And sooooo yummy.
Go old school and cook this ❤ Share it with someone amazing ❤ Talk to each other without distractions ❤
Beef Stroganoff with Oat Pilaf
- 1 tablespoon of butter
- 1/4 cup chopped onion
- 2 cups of beef stock
- 1 cup of Bob’s Red Mill Steel Cut Oats
Melt butter in saucepan over low heat. Add onion and sauté until soft, about 5 minutes. Add oats and stir for 1 minute. Add stock and season with salt and pepper. Increase heat to high until the mixture boils. Once it boils reduce heat to low, cover and cook until liquid is absorbed but oats still have a chewy texture. Set aside.
- 1/2 lb sirloin tips cut into 1″ chunks
- 2 tablespoons butter
- 1 medium onion, chopped
- 8 oz of mushrooms, sliced
- 2 tablespoons of flour
- 1 cup of beef stock
- 1/4 cup of dry white wine
- 1 teaspoon fresh, 1/2 teaspoon of dried dill
- 1/2 cup of Stonyfield 100% Grass Fed Plain yogurt at room temperature
Pat meat dry and season with salt and pepper. Melt 1 tablespoon of butter in heavy skillet over medium high heat. Add sirloin tips and sear on all sides approximately 8 minutes. Transfer to plate. Melt remaining 1 tablespoon butter to the same skillet. Add chopped onion and cook for 5 minutes stirring occasionally. Add mushrooms and season with salt & pepper. Cook until tender stirring frequently. Add flour and stir 1 minute. Mix in stock. Boil for about 2 minutes until thickened. Add wine, dill and beef to the skillet and simmer 2 minutes to blend flavors. Spoon a few ladles of the sauce into the yogurt to gently warm the yogurt and avoid curdling. Add the yogurt mixture to the skillet to heat through; don’t boil. Serve the beef stroganoff on a bed of oat pilaf.