Beef Stroganoff

•  1.5 pounds beef (sirloin or top of the round) cut in 1" cubes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons olive oil, separated
• 2 tablespoons canola oil
• 1 carrot, diced
• 1/2 large yellow onion, diced
• 1 stalk celery, diced
• 1/2 cup whole wheat flour
• 3 cups low sodium beef broth
• 3 beef bullion cubes
• 1 teaspoon dijon mustard
• 1 tablespoon worcerstershire sauce
• 1 cup fresh sliced mushrooms
• 1/3 cup full fat greek yogurt (low or fat free will separate)
• 2 cups raw baby spinach
• salt to taste
• ground black pepper to taste
• chopped fresh parsley

Directions 

Place all but 2 tablespoons of the flour and 1/2 teaspoon of both salt and pepper in plastic bag and shake beef to coat. 

In a large cast iron dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of canola oil.  Brown the beef cubes over medium high heat and place in a bowl.  

Add 1 tablespoon of the olive oil, onions, carrots, and celery to the dutch oven and cook slowly for 3 to 5 minutes.  Stir the flour and saute another 3-4 minutes.  Pour in beef broth, and add the bullion cubes, mustard, and worcerstershire sauce, and bring to a boil, stirring constantly. 

Lower the heat and add the beef back to the pot.  Cover and simmer just below boiling point for 1 1/2 hours, or until the meat is tender. 

Five minutes before serving, stir in the mushrooms and spinach.  Bring up to a simmer, remove from heat, and add yogurt.  Salt and pepper to taste. Serve over buttered egg noodles. Garnish with parsley.  Serve immediately.