Recipes and Cooking Spring Stroganoff 3.5 (8) 7 Reviews Give beef stroganoff a plant-based spin by reducing the meat and noodles and adding loads more veggies. It's a fresher, prettier dish than the classic. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 9, 2021 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts Ingredients 4 - 6 ounce dried mafalda pasta, broken into 2-inch pieces, or mini lasagna noodles 1 bunch (12-oz.) asparagus, trimmed and cut lengthwise into thin strips 1 cup fresh or frozen peas 8 ounce beef flank steak or sirloin steak (optional) 2 tablespoon butter 3 cup sliced mixed fresh mushrooms, such as cremini, shiitake, baby bella, beech, or hen of the woods ½ cup sliced green onions 3 cloves garlic, minced ½ cup dry white wine, dry sherry, or additional beef broth 1 ½ cup reduced-sodium beef broth or vegetable broth 1 5-8 ounce carton plain whole milk Greek yogurt or sour cream 2 tablespoon all-purpose flour 1 teaspoon lemon zest Directions Cook pasta according to package directions, adding asparagus and peas the last 2 minutes of cooking; drain. Meanwhile, trim fat from meat. Thinly slice meat across the grain into bite-size strips and season with 1/4 tsp. kosher salt. In a 10-inch skillet melt 1 Tbsp. of the butter. Brown meat, half at a time, turning once. Remove meat from skillet; cover to keep warm. In the same skillet melt the remaining 1 Tbsp. butter. Cook mushrooms, green onions, and garlic over medium-high 3 minutes, stirring occasionally. Add wine; cook and stir until bubbly, scraping browned bits from bottom of pan. Stir in meat and beef broth. In a small bowl stir together yogurt, flour, and lemon zest; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season with 1/2 tsp. salt and 1/4 tsp. ground black pepper. Add pasta mixture; toss to combine. Serves 4. Carson Downing Tips Instead of noodles, you could serve this over sauteed zucchini noodles or cauliflower rice. Rate it Print Nutrition Facts (per serving) 374 Calories 12g Fat 37g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 374 % Daily Value * Total Fat 12g 15% Saturated Fat 6g 30% Cholesterol 44mg 15% Sodium 744mg 32% Total Carbohydrate 37g 13% Total Sugars 5g Protein 24g Vitamin C 10.6mg 53% Calcium 95mg 7% Iron 4mg 22% Potassium 778mg 17% Folate, total 139.6mcg Vitamin B-12 1.7mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.