Easy Beef Stroganoff Recipe
User Reviews
4.8
150 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
660 kcal
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Course
Main Course
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Cuisine
Russian
Easy Beef Stroganoff Recipe
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This easy Beef Stroganoff recipe uses yogurt instead of sour cream for a creamy tang that adds to the gravy along with peas and spinach.
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Ingredients
- 2 tablespoons vegetable oil , divided
- 1.5 pounds top sirloin , trimmed and thinly sliced across the grain
- 3 tablespoons flour , divided
- 1/2 cup sherry or other cooking wine
- 2 cups mushrooms
- 1 cup white onion , chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon paprika
- 1 1/2 cups low sodium beef broth
- 1 tablespoon Dijon mustard
- 1 cup fresh baby spinach
- 1 cup frozen peas
- 1/3 cup plain greek yogurt
- 3 tablespoons scallions , sliced diagonally
- 1 tablespoon unsalted butter
- 4 cups egg noodles , cooked and lightly buttered (to prevent sticking)
- 2 tablespoons parsley , roughly chopped
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Instructions
- Heat 1 tablespoon of the vegetable oil a large skillet over medium-high heat.
- Toss the beef slices with 2 tablespoons flour. Working in batches, add half of the beef to the pan, browning lightly, then remove and set aside, approximately 3 minutes. Add the remaining half of the vegetable oil to the skillet and repeat with remaining half of the beef. Remove and set aside.
- Deglaze the skillet with the sherry, scraping up all of the browned bits.
- Add the mushrooms, onion, pepper, salt and paprika allowing to brown and mushrooms reduce by half for 3-4 minutes.
- Combine 1/4 cup of the beef broth with the remaining 1 tablespoon flour and Dijon mustard, whisking until smooth. Add the broth slurry and remaining beef broth to the pan. Reduce to a low heat and bring to a simmer. Stir continuously and scrape up browned bits from the bottom of the pan.
- When the mixture coats the back of a spoon, stir in the spinach, peas, yogurt, butter and scallions. When combined, add beef back to mixture, tossing to coat. Heat for 2 minutes.
- Spoon the beef mixture over the cooked egg noodles and top with chopped parsley.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Equipments used:
Notes
- Adapted from Cooking Light
Nutrition Information
Show Details
Calories
660kcal
(33%)
Carbohydrates
44g
(15%)
Protein
62g
(124%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Cholesterol
178mg
(59%)
Sodium
809mg
(34%)
Potassium
1326mg
(38%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1305IU
(26%)
Vitamin C
24.1mg
(27%)
Calcium
135mg
(14%)
Iron
6.2mg
(34%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 44g | 15% |
| Protein | 62g | 124% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 178mg | 59% |
| Sodium | 809mg | 34% |
| Potassium | 1326mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1305IU | 26% |
| Vitamin C | 24.1mg | 27% |
| Calcium | 135mg | 14% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
150 reviews
Excellent
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