Tuesday, September 29, 2015
I've been on a fish streak lately. I've been trying to stick with lean protein and simple sides that can be quickly prepared after work.
They didn't have any cod at the grocery store so the closest thing I could find was "Pink Ling" sold in fillets. It's a bottom dwelling "eel like" fish. Apparently related to the "Assfish" (sorry I couldn't resist when I found that I had to work it in somehow), the fillet was pretty thin and the resulting dish was large flakey meat. The meat has a little more elasticity similar to eel than say a cod that usually easily flakes apart.
3 tbsp brown sugar, 3 tbsp miso, and 2 tbsp mirin. When you mix it you want a "watery paste", you want it a little runny, too solid and you get too much salt concentration, too watery and it won't stick to the fish. There are quite a few variations of the same theme that I've used in the past. I've used honey instead of the brown sugar, and added some soy for a bit more color. You can use Sake, Michiu and I've even seem some people use rice wine vinegar for liquid components. The recipe I provided below is my general "go to" version.
Marinated for up to three hours. I was fine with 30 mins, I like the salty/sweet glaze at the top but too much can be over powering.
I broiled it for 3-5 mins and then finished at 350F for 10 mins. Depending on the type of fish you use you'll want to adjust the temperature. The broiling part is to get some caramelization on of the brown sugar, you'll want to fiddle with the baking at the finish depending on the thickness of your fish.
Nothing special on the sides, I just did a quick saute of a some bok choy (they call it pak choy here) and zucchini that I had on hand and made some more of the mushroom rice that I posted a couple of posts back.
I've used the miso glaze on mostly white fish and Salmon, I'd stick to flakey type fish but I suppose you could use it on any type of fish especially if served with rice and vegetable sides. The miso glaze tends to be very powerful so you'll want to stick with more bland side dishes.
Miso Glazed "Pink Ling"
1 lb Pink Ling
3 tbsp brown sugar
3 tbsp Shiro Miso
2 tbsp Mirin
Mix the sugar, miso and mirin until you have a thin paste.
Place fish in a shallow pan or sandwich bag and pour mixture over fish, make sure to coat all sides. Marinade up to three hours.
Set oven to broil. Place fish on baking sheet and broil for 3-5 mins until the glaze starts to caramelize. Turn heat down to 350F and finish baking for 10 mins.
Thursday, September 24, 2015
One of the todo's from our northern European cruise was to replicate this delicious salmon dill soup we had while we were in Finland. Lohikeitto is a hearty chowder with dill, potato, salmon and leeks. It's actually a very simple soup to make. Here's my crack at it:
First the ingredients. Small onion, couple of potatoes (I used a white variety, it holds up under a boiling), leek, paprika, butter, dill light cream and some vegetable stock. I opted against fish stock in favor of vegetable stock, I figure that the vegetable stock is a little more neutral and the Salmon was rich enough to provide plenty of fish flavor. I also went with salmon that had more of the belly attached since it's just fatty, tasty and a little more forgiving to reheating of the soup later.
First melt the butter and saute the leeks and onions until soft.
Add in your stock and make sure to scrape any brown bits off the bottom.
Once the stock is at a boil drop in the potatoes and lower the heat to a simmer and cook for 15 mins or until the potatoes are soft.
Pour in the cream and then add in the Salmon and cook for an additional 5 mins. Don't let the soup come to a full boil.
Add all the dill and garnish with a bit of paprika. I made this during our winter months here in Australia and it made for a perfect one bowl dinner. I was surprised how filling it was.
Here's the recipe (sorry about the metric units that's kind of how all this stuff comes here)
Lohikeitto (Salmon dill soup)
1 leek cleaned halved lengthwise and sliced thin
1 small yellow onion diced
3 small white potato diced into cubes
300ml light thickened cream (whipping cream)
1 Liter vegetable stock
500 grams Salmon fillet cut into 1.5 inch pieces
1 bunch fresh dill chopped
1 tbsp butter
Melt butter in stock pot, saute onion and leek until soft.
Deglaze pot by adding stock and scraping up any browned bits at the bottom of the pot bring to a boil.
Lower heat to simmer and add potatoes, cook for 15 mins or until soft.
Add cream and salmon and simmer for 5 mins on low heat. (do not let the soup come to a boil)
Add a few dashes of paprika and chopped dill and serve.
Saturday, September 19, 2015
It's been a real struggle, I came to Sydney with two pieces of luggage and a backpack. The only kitchen device I brought was my Nomiku that burned out (but was replaced thanks to the generous Nomiku guys!) So it's been a struggle to choose what to buy and what to pass on. Only the essentials and multi-tasking is preferable 1) because of space and 2) because I'm not staying too long, so I can't afford to just replace everything I left behind.
One of the items I really struggled with was whether or not a rice cooker was necessary. I have a rice cooker back home and it was the first kitchen device I ever owned. My mom got it for me when I left for college and that little six cup rice cooker has been my "go to" for everything rice, steamed and then some. It's one of those simple on/off cookers, none of that fuzzy logic business. I used my mom's tried and true "back of hand" method to measure water (amazingly it always seems to work and her hands are more petite than mine) and I seriously considered bringing it with me. But I didn't.
In the end I finally broke down and purchased an inexpensive one, (I had no idea how expensive a proper one costs). This one features a nice non stick insert bowl/ steamer tray and a simple on off switch. Of course I was in a hurry to test it out and so I decided to give it a spin as a one pot bento.
First the rice: I found an interesting looking recipe for a mushroom rice. It turns out my little cooker couldn't handle the full size recipe so I had to half it because otherwise the steamer insert wouldn't have fit. It's pretty easy, I used some dashi granules, chopped up the mushrooms, rinsed the rice and put it all in. I didn't believe liquid ratio (the recipe said that the mushrooms will provide enough of the liquid to finish the rice but I didn't believe it. Subsequent tries proves that the author knew what they were talking about, it came out a bit too soft this time (still delicious but I like a less mushy texture to my rice)
Next the fish. I went with a soy miso glaze: honey, soy, sake, white miso. This particular glaze I think was too thin for a steamed application, usually I broil/bake the fish. I also should have marinated longer. When steaming you don't get the nice caramelized glaze. I'll skip the recipe on this one you can see how simple it is. I'll post my brown sugar version in a subsequent post anyhow.
The idea was to put a bed of bok choy and let the salmon steam while the rice cooked with two servings of rice it should cook right about the same amount of time. Any rendering fat and marinade from the salmon would have just flavored the rice. This turned out to be a perfect dinner for two and it took me about 20 mins to put together. The bok choy went a bit yellow in the steamer (the final bento picture I had blanched the remaining bok choy in dashi broth so it's a lot more green).
The rice cooker is a Kambrook, (I would have preferred a Tatung but those were $140) is going to take a bit of getting use to, it burns the rice on the bottom, you get what you pay for I guess, this one only cost $30 AUD so I shouldn't have expected a lot but as a test to put out a quick dinner it's definitely a winner. I wouldn't call it a "rice master" but it's rice capable if you're willing to write off the bottom layer.
Japanese three mushroom Rice
(adapted from Ultimate Rice cooker cookbook)
1.5 cups of short grained rice
2 fresh shiitake mushroom sliced
50 gram Bunashimeji mushroom (brown beech)
50 gram oyster mushroom sliced
3 tbsp soy sauce
4 tsp sake
3 gram dashi granules
1.5 cups of water
Boil water and add dashi granules. Let cool and set to the side
Toss the mushrooms in soy sauce
Wash the rice until water is clear and drain. Add Mushrooms, rice, dashi, and sake to rice cooker and turn on
The water level will not reach the marker on your rice cooker, the mushroom should make up for the remaining liquid (see my experience above)
Allow rice to "rest" for 10 mins after the rice cooker clicks off.
Monday, August 24, 2015
I've been craving this simple enoki mushroom soup that I had at my favorite Japanese restaurant back home so I've been on this crusade to make my own. While not quite the same, I like the version that I've managed to come up with. It's a simple recipe and although not quite a lunch time bento I've brought it in a thermos for breakfast after a brisk walk to work in the Sydney "winter" (I put that in quotes, it's so far been more like a chilly rainy fall than any winter I've experienced in Texas).
I digress. After a bit of hunting and improvising this is what I ended up with. Let's start with the ingredients. As you can see it's a pretty simple soup: I have 100g of fresh shitake mushroom, 250g enoki mushroom, Dashi broth package, Soy Sauce, Chinese Mi Jiu 米酒 (Since I didn't have Sake or Mirin, but I like this better, less of a sweetness), and salt to taste. Yup that's it!
First I remove the stems from the shiitake caps and slice them thin. I also cut off the end of the enoki mushroom bunch and separate them into small 1/2 inch bunches. I know the conventional wisdom is not to wash mushrooms, but Alton Brown did a good enough job convincing me otherwise besides, they were going into the stock pot for soup so what's the harm.
Next I heat two quarts of water and I disolved 1 packet (6 grams) of dashi granules.
Add 2 tbsp of soy sauce and 2 tbsp of Mi Jiu and bring the broth to a boil.
Once there I lower the heat to a simmer and drop in the mushrooms and cook for about 20 mins. If you like some heat I would suggest adding some white pepper.
Done! Delicious and very simple. Also most stores also carry a Kombu dashi which would be a fine substitution for regular dashi if you want this to be a vegetarian/vegan soup.
Shiitake and Enoki Mushroom soup
100g Fresh Shiitake Mushroom
250g Enoki Mushroom
2 Tbsp Soy Sauce
2 Tbsp Mi Jiu (Chinese cooking wine)
6g Dashi granules (Kombu Dashi for vegan)
64 oz of water
Salt and white pepper to taste
Clean mushrooms, remove stem from Shiitake mushrooms and slice thinly. Cut off base of Enoki Mushroom bunch and pick off small "bunches" about 1/2 inch thick.
Heat water and add Dashi granules. Once disolved add Soy Sauce and Mi Jiu and bring to a slow boil
Turn down to simmer and add Mushrooms. Simmer for 20 mins. Add salt and white pepper to taste.
Monday, August 17, 2015
Not In A Box: So it's taken some time but we have steadily been making our way through Sydney's various suburbs (think neighborhoods, not the big expansive suburbs we know of in Texas) and have discovered some neat places to eat along the way. I figure for posterity (and if anyone actually comes to visit) I should keep track of some of these places. I posted about the ramen place but I'll start collecting putting them up here in batches. So this is part one of hopefully many.
Movida, we first visited this place (rather the sister location "Movida next door") on our trip to Melbourne. We were delighted to find out that they had a location in Sydney a short 30 minute walk away from our place. As with most places the restaurant was completely booked (we arrived just as they opened) and we ended up seated quickly at the bar. We had the Sardina (Sardine fillet with Cod Roe and Avruga Caviar), Cecina (air cured wagyu with truffle foam and poached egg), Lengua a la Plancha (Grilled Ox Tongue), and the Pintxo de Pulpo (grilled Galician Style octopus). We shared exactly what you saw and left perfectly satisfied. It was great being able to look in the kitchen and watch everything being prepared. We'll be bringing visitors to check this place out it's a great casual meet up place.
My wife managed to ferret out a few places while I was back in the US for work. Baccomatto Osteria is a great little Italian restaurant, very open and cleanly decorated. Like many places here in Sydney it's easy to miss, it was situated next to a boutique hotel in the quiet neighborhood of Surry Hills, I would have mistaken it for another townhouse had she not been leading the way. We had wagyu beef cheeks, carpaccio, fennel grilled pork neck, bufala mozzarella (made from buffalo milk), a tiramisu. This place was booked solid, they were able to seat us at the bar since we didn't have reservations, ultimately we were lucky enough to be transferred to a table later on, super friendly, nice staff and great food with a lot of attention to detail.
Another find from my wife: Edition coffee roasters, they did a brisk business turning out coffee but java isn't the only thing this place serves up. It's a Japanese Nordic fusion place serving brunch and breakfast. It's located in the Darlinghurst suburb. We shared the Wild boar meatball, Porco Rollo (braised pork with Tamago), and my wife's favorite "Mushroom Pond". The "Pond" was Udon noodle soup with a couple of types of mushroom, mushroom cream in a warm mushroom broth. She almost made me order my own since she was unwilling to share but I convinced her I only wanted a taste.
A coworker of my wife brought in some Chinese bbq pork buns and she declared that we had to go try this place Tim Ho Wan. I didn't know this at the time, but apparently this chain has earned One Michelin star and has earned the title "least expensive Michelin star restaurant". Located upstairs from the Chatswood train station in the food court, this location is pretty newly opened. There was already a line when we got there, but since it was only two of us we were almost immediately shown to a table. The dim sum was fresh and tasty but the call out was the baked bbq pork bun. Usually the pork buns at dim sum are a steamed bun with a sweet pork filling heavy on the bread side. This was very different. It had a crispy/flaky golden slightly sweet exterior with a delicious bbq pork mixture inside. You can see in the picture they came in orders of three and we ordered a second set to take home. (You can't order them to go, but you can order extra and take it home). For dessert I ordered the Taro sago, a lightly sweeten taro dish with tiny tapioca pearls, I surreptitiously ate the whole thing while my wife was distracted by the pork bun.
There's quite a few sushi restaurants here in Sydney most of them have the train that goes around the restaurants. It's efficient they put the sushi, nigri, sashimi, appetizers and desserts on the moving train and you just pick the plate as it drives past you. They color code the plates so the wait staff can quickly come over and tally up your meal. It's an efficient business. Umi is the first one of these places that I've actually enjoyed quite a bit. Their train features some more unique items even Uni/Sea Urchin (my favorite) which is a rarity. The sushi chefs are really friendly and you get a good show and they talk to you. The bottom picture was a picture of the chef making Tamago (Japanese omelette). I managed to snag a video of the process, the guy has definitely mastered the art of making Tamago, he whipped out 6 of them while we sat there and he made it look effortless. If I manage to figure out how to use the movie software I'll post it.
I'll confess when we first arrived I was not super impressed with any of the places we visited. I actually still have a ban on Vietnamese restaurants having tried five of them with complete disappointment. But things are picking up, there's just so many places it takes some looking to find the gems.
Monday, July 13, 2015
Nothing special. I had a hankering for some corned beef but I'm also trying to eat healthier so 4 oz of corned beef. Broccoli was a quick blanch and dry saute. I chopped up some King oyster mushrooms and stir fried it with garlic and soy sauce and Zucchini was like also quickly tossed until tender on a skillet.
If I trust the nutritional recipe calculator it's 298 calories.
Sunday, June 21, 2015
Many people ask what the most important cooking gadget I have in my arsenal. Most of the time I'll reply, my Chinese cleaver, as a universal tool used pretty much every time I work in the kitchen it is in fact my most important tool. But if we're talking about actual cooking device/gadget I have to say my slow cooker. I've talked a lot about it in the past and even labeled my them "Slo-mo bentos". It's a magical device that's great for all sorts of applications and you can't have enough of them (I personally have four back home).
So it's no surprise that the very first thing I purchased when I landed in Australia is a slow cooker. I was torn a bit, I like the simple off-low-high low tech version (great for a sous vide water bath when paired with a pid controller), but I opted for this multi function baby that has a removable non-stick insert that allows you to brown in the pot without taking up stove space.
What to make? Pulled pork obviously. I've done it in the past, whether it's a coffee rub, strawberry, or wrapped in a banana leaf. The slow cooker is a perfect portable oven, and although I prefer the smoke and bark produced in a smoker/grill I don't have that luxury in a small condo in the middle of the city. Usually I cheat and use a bit of liquid smoke to get that extra smoke flavor but apparently they don't sell that here (I have since fixed that by bringing in six bottles of the stuff from my last trip home). For the dry rub, I have a combo of brown sugar, black and white pepper, ground cumin, oregano, paprika, chili powder and some salt.
The hard part was actually finding the pork. One of the biggest changes for me since moving down to Australia is the little things that are different. It's kind of like the episode of old Star Trek where they end up in a parallel universe and they had a Spock but he had a goatee and was evil. So it is here, the bacon is "bacon" but not the bacon I love, more of a goatee sporting less good bacon (the bacon hear is made from the pork back). Pork butt and Pork shoulder are not terms that are used here, instead I figured out that "Scotch Roast" Pork (which is a shoulder cut) is the closest thing but it they keep the skin on. I also swear that pork here tastes different than the stuff we have at home.
I opted to rest the pork over a bed of onions to elevate the pork from touching the actual walls of the pot. I did remove the skin from the roast, after applying the dry rub I laid the skin (also dry rubbed) on top, I figured the fat still on the skin and the skin itself would help protect the pork from drying. I took it outside to our balcony and let it go for eight hours. (so the apartment wouldn't permanently smelling of pulled pork)
In the end neither really mattered. It's surprising how much liquid rendered out of the pork. basically leaving the meat floating. I'm sure the onion contributed to the liquid for flavor but I could have just tossed the skin. I like the idea of dry roasting the pork, a lot of recipes call for adding a braising liquid. For leaner meats I agree (like brisket from a corned beef) but pork has a ton of fat it'll tolerate a dry roast. The pulled pork was good, a touch spicy for my wife and friends. I still prefer the simplicity of the Kalua pulled pork and now that I have the liquid smoke and found a place that sells banana leaves I might have to do another Hawaiian bento.
Sunday, June 7, 2015
We had a long weekend and decided we needed to see more of Australia so we booked a flight and a inexpensive serviced apartment and landed in Melbourne. A portion of my coworkers were from our Melbourne office (we collapsed everyone into Sydney) and they had plenty of suggestions as to where to go. The way it has been explained to me, Sydney and Melbourne are very much like L.A. and San Francisco back home. Sydney, like LA, has beaches and warmer weather and people tend to hangout preferring more outdoor activities, Melbourne like SF is colder and it tends to rain so people tend to stay indoors and as a result there are better restaurants, arts, etc. From our short three day tour, I'm in agreement with generalized comparison. Here's what we did:
Our first day we spent a lot of time walking around. Where we were staying (near Chinatown area) there are lots of narrow lane one way streets. Our first restaurant was Il Bacaro Cucina and bar tucked away in one of those narrow streets. We walked past it twice while trying to look for it. The place was nice and cozy and service was very attentive and knew their food very well. We got the calamari, which was lightly breaded (looked like very fine panko or tapioca flour) with rocket and vinaigrette. Very tender and tasty. My wife had a small pasta course of pumpkin and foie gras agnolotti, (we should have ordered the large) and I had the braised goat with porcini. The hand made pasta was delicious, the goat was very tender, a bit too gamey for my wife, but I enjoyed it just fine definitely a good start to Melbourne cuisine.
More walking and we ended up at the Queen Victoria Market. It's part old style market with stalls of vendors sectioned into meats, cured goods, seafood and an open air section for veggies, fruits and various goods (souvenirs, leather goods, trinkets).
For Dinner we ended up at "Xi'an famous food Restaurant". Neat place, small menu, we especially like the Cold Noodles in sesame sauce. Spicy and a touch sour with bean sprouts and cucumber. My lamb soup was perfect for the windy cold evening, a simple soup of thinly cut lamb and vermicelli it was served with a pan fried bun (which I used to sop up the sesame sauce from the cold noodles). My wife had spicy pork noodle soup.
The next day we started off with an early lunch at Chin Chin restaurant and "Go Go bar". Chin Chin serves a modern southeast Asian cuisine very delicious. As you can see we ordered a lot. Our favorite was the King fish sashimi it was served in a coconut nahm jim sauce. The mains were a twice cooked beef short rib and a duck curry. Everything was super fresh tasting. I loved it so much I purchased their cookbook. I put this on definite try list if you visit Melbourne.
We took a walk across the south bank and stumbled across an exhibit at the National Gallery of Victoria about the Golden age of China (the rule of Emperor Qianlong). I heard many history stories about this period growing up so we stopped by and took a look. It was a fascinating exhibit full of really well preserved artifacts. Afterwards we stopped upstairs and had some tea, sandwiches and a broccoli chowder.
Here's a cool shot of some handmade kaleidoscopes we saw at one of the "Sunday markets" we walked by.
Ending day two we dropped by Movida but it had a two hour wait (we were warned most restaurants would have a ridiculous wait). We lucked out and got a quick seat at their sister restaurant next door aptly named "Movida Next Door". As if we didn't already have enough food for the day I promptly ordered seven dishes (mostly tapas), I would have done a Hobbit proud. The food was delicous, I especially enjoyed the Morcilla which was a Spanish blood sausage with a sous vide poached egg. The Oreja (fried pig ears) were melt in your mouth delicious. Also pictured, Oxtail, pork belly, Mussels, Duck, "Bomba". I highly recommend checking this place out also.
Day three was departure day, but we did book lunch at Nobu in the Crown Tower (the big casino). Lunch was a bit pricey but delightful. I enjoyed the mushroom soup with five different roasted mushrooms. The big hit was the Duck Breast fig teriyaki, confit duck leg and cabbage harumaki with Carrot Ginger Miso (bottom right picture), a hint of sweetness in the carrot puree and the confit "egg rolls" really were delicious together.
That was a lot of food, I'm glad we walked around. I would definitely love to come back and visit some more. There's just so much food and fun stuff to explore it was a whirlwind of a trip. I highly recommend a visit to Melbourne if you find yourself in Australia!
Saturday, June 6, 2015
Over the years, whenever I have a chance I order the dish and some variation has made it into this blog whether it's meatballs or eating on the cheap. This time I'm going to make it my main focus.
First the pasta. With my new Veggie Twister device I decided to go with a "zoodle" option. The pasta honestly is just a conveyance for the sauce and the beef. I figured using zoodles I could save a few hundred calories and guilt. Just using zoodles freshly cut there's just way too much moisture in the zucchini. I decided to salt the zoodles first and let them sit for 30 mins to draw out some excess moisture. As you can see I used about five zucchini that was intended for a double serving of the recipe, I think I actually needed ten. After rinsing and squeezing out the extra moisture I blotted them dry and the quickly pan fried them to get them to soften. Some people stop after the salt step I believe that's the "raw" version of the noodles. As I said in my previous post, you're not going to fool anyone into thinking that this is some funky green colored pasta but this certainly did work well in this application.
I took four different stroganoff recipes and fused them into my usual frankenstein monster. (yeah that's about $70 worth of beef this is kind of an expensive recipe, it's Australia I've come to expect nothing less)
I really liked the idea of using beef steak cooked to desired doneness rather than cooking strips of steak in the sauce, it makes for more tender meat. The rub had a bit of paprika, garlic, salt and pepper. I seared it quickly to about medium rare, there was plenty of fond at the bottom of the pan to start the basis of the sauce.
For the rest I modified the sauce base. I went with a combo of shallots as well as yellow onion. Pretty much all of the recipes had you cook the mushrooms and the onions together (mushrooms first and the onions to join later). I had to back out of that mid way since the mushrooms were going to overcook. (maybe I should have used lower heat). I ended up cooking the onions and shallots separately and then re-adding the cooked mushrooms.
For the liquids: a nice beef broth, add in some Worcestershire and soy as well as some thyme and ground mustard. I dropped the steaks back in to warm up and get some of the beef juices back into the sauce. Once everything was happy and cooking I thickened with some cornstarch. To finish usually you go with a healthy dose of sour cream but one of the recipes opted for greek yogurt. I liked the idea of using greek yogurt instead of sour cream it saves 60% of the calories and fat from even low fat sour cream.
To serve I sliced the steak and served it atop the sauce with a bit of flat leaf parsley for color. The end result was a beautifully cooked steak over my favorite flavors of beef stroganoff.
I still need to compile the recipe from my notes and alterations. I'll post it up when I'm done.
Edit: (Sorry it took so long, I finally managed to compile my notes)
1 Tbsp Salt
1 Tsp Pepper
1 Tbsp Paprika
1 cu beef stock
12 oz button mushrooms quartered
4 (1.5-2 inch thick) of beef tenderloin steaks about 1.5 lbs
1 tbsp butter
1 shallot (thinly sliced)
1 small onion (sliced)
1 tsp soy sauce
2 tbsp worcestershire
2 tsp Dijon Mustard
1 tsp dried thyme
3 tsp corn starch
1 cu greek style yogurt
- Noodles/zoodles prepared to instruction
- Mix 1 tbsp salt, 1 tsp Pepper, 1 tbsp Paprika together and sprinkle over all sides of the steak. Turn stove on to high and heat skillet with a bit of oil. Sear steaks until Medium/Medium rare (touch method). Remove from heat and cover with foil
- In the same skillet turn to medium heat cook mushroom until liquid is released and the mushrooms began to brown about 8 mins. Remove from Skillet
- Melt butter in skillet and cook Shallots and onions until golden about 6 mins. Add mushroom and deglaze with Beef stock, scrape up the bits at the bottom of the skillet. Reduce 1/3.
- Add Soy sauce, worcestershire sauce, dijon, thyme and turn heat to medium low and bring to simmer.
- Mix Cornstarch with cold water. Slowly drizzle into the sauce while stirring to thicken the sauce.
- Whisk in yogurt bring sauce up to heat but do not let boil if you want a more tangy sauce add more yogurt. When simmering add whole steak, make sure to turn the steak and heat through.
- Remove steak and slice into 1/2 inch thick strips. Serve sauce over the noodles and top with steak slices.
- Beef Stroganoff
- Zucchini "noodles" or "Zoodles"