Beef Stroganoff Lightened Up!
User Reviews
5.0
36 reviews
Excellent
-
Servings
4
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Course
Main Course
Beef Stroganoff Lightened Up!
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 1/2 lb. top sirloin cut into thin strips about 1 inch wide and 2 inches long
- salt and pepper to taste
- 1-2 tablespoons olive oil
- 1 tablespoon butter
- 3 tablespoon flour divided
- 1 teaspoon Dijon mustard
- 1 tablespoon tomato paste
- 2 1/2 cups beef broth
- 10 ounces mushrooms sliced
- 1/2 medium onion diced
- 1 garlic clove minced
- 6 ounces Greek yogurt
- parsley chopped (optional)
Instructions
- Pre-heat oven to 200 degrees.
- In a medium bowl toss the meat with 1 tablespoon of flour lightly dusting the meat. Season with salt and pepper.
- In a large skillet pan over medium-high heat, warm 1 tablespoon of the olive oil. Add half of the meat browning each piece (about a minute on each side). Remove and place in an oven proof dish. Cover and keep warm in the oven. Repeat with the remaining meat.
- While cooking the meat, put broth in a small sauce pan and simmer on medium heat. Add the tomato paste and dijon mustard.
- Return skillet to the stove and if the pan is dry, and another tablespoon of oil. Add butter to oil and saute onion until fragrant and translucent. Stir in the garlic and cook for one minute. Add the mushrooms and cook for about 5 minutes or until browned. Season with salt and pepper.
- Return the meat to the skillet with the onions and mushrooms and turn to low as you prepare the broth.
- Remove 2 tablespoons of the broth and in a small bowl whisk with remaining 2 tablespoons of flour. Return to sauce pan and combine with broth cooking for about 2-3 minutes. Pour over meat and simmer until the sauce thickens.
- Remove from heat and stir in yogurt. Put back on the heat and warm for about 1 minute.
- Garnish with chopped parsley and serve immediately over egg noodles or Mock Mashed Potatoes (Cauliflower).
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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