My brother was visiting so I made a treat for him, a batch of beef stroganoff. I made it as healthy as I could – well outside of it having beef in it. I love the texture of the sauce with non-fat greek yogurt, it tasted better than the traditional sour cream. It was ‘lighter’ and didn’t coat the tongue with a fatty sauce. I really enjoyed the sauce and would honestly eat it sans-beef!
- 2 Tbsp canola oil, divided
- 1 to 1½lbs stew beef, thinly sliced (or top round, London broil, flank steak, etc – our store carries stew meat made from these trimmings!)
- 1 large onion, peeled and chopped
- 8 ounce package white button mushrooms, quartered
- 1 Tbsp roasted garlic (jarred)
- 2 Tbsp all-purpose flour
- 1 tsp paprika
- ½ ground black pepper
- 2½ cups beef broth (lower sodium preferably)
- 3 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 6 ounce container non-fat plain Greek style yogurt
- 1 lb small pasta shapes
In a large skillet over medium-high heat add half the oil and the meat, cook until fully browned, shaking often, about 5 to 7 minutes. Transfer the meat to a heat safe bowl with any pan juices, cover to keep heat in.
Add the remaining oil and the onions and mushrooms, cook for 10 minutes, stirring often. Add the garlic in and warm through.
Add the beef and juices back into the pan, stir. Sprinkle the flour, paprika and pepper over and stir until the flour is cooked for a couple of minutes.
Stir in the broth, tomato paste, Dijon and Worcestershire sauce, turn the heat to medium and let it thicken, stirring the sauce smooth. Turn to medium-low and let simmer for 5 minutes loosely covered.
Meanwhile bring a large pot of water to boiling, cook pasta for time on package and drain.
Stir the yogurt in and heat through for about a minute, add in the pasta and toss to coat, take off the stove and serve immediately.
Serves 5 to 6 large appetites.