A funny conversation on a recent morning about the French pronunciation of apostrophe led to this recipe. It’s a twist on a traditional ground beef stroganoff that uses apples instead of mushrooms and is made creamy by adding Greek yogurt. It has a sweetness to it, thanks to apples and a little agave nectar, used to cut the tartness of the yogurt. As I finished cooking, I commented that there would be plenty of leftovers for a second meal. I. Was. So. Wrong. Maybe a half cup remains for someone to snack on later. Definitely a keeper.
- 2 cups cooked pasta (I used orecchiette)
- 1 pound extra lean ground beef
- 1/2 tsp freshly ground black pepper
- 1/2 tsp freshly ground sea salt
- 1 tsp sweet paprika
- 2 large apples, peeled, cored, and diced
- 1/4 cup Italian parsley, chopped
- 7 ounces 2% plain Greek yogurt
- 1 T agave nectar
Cook pasta according to package directions; when cooked, drain and set aside. Brown ground beef in large skillet until cooked through. Add salt, pepper, and paprika to meat. Stir in apples and parsley and cook over medium heat for 5-8 minutes, stirring frequently, until apples are heated through and starting to soften. Stir in pasta and toss gently. In small bowl, add agave nectar to yogurt and mix well. Add yogurt mixture to skillet and stir well. Turn heat to low and cook 3 to 4 more minutes, or until heated through.