Thursday, February 17, 2011

The Best Beef Stroganoff

A Lighter Beef Stroganoff, made with Greek Yogurt

Don't let the list of ingredients in this dish fool you.  You will have this together in minutes.  It's my "go-to" dish when we get unexpected company.  It's rich tasting, without all the calories and fat!

The Best Beef Stroganoff

½ tablespoon Olive Oil
¼ tablespoon Butter
1 lb. sliced Tenderloin or Sirloin Steak
Sea Salt, to taste
Crushed black Peppercorn, to taste
¾ cup diced sweet Onion
½ cup bottled Minced Garlic
1 cup sliced white Mushrooms
1 teaspoon dried Thyme
¼ cup dry White Wine
1 teaspoon Beef Bouillon
1 teaspoon Corn Starch
¼ cup cold water
1 teaspoon Spanish Paprika, plus more for sprinkling
½ cup plain Greek Yogurt
1 teaspoon Dijon Mustard
Fresh chopped Parsley, optional

Add olive oil and butter to large nonstick skillet.  Sprinkle steak with salt and crushed peppercorns. 

Once butter is melted, sauté steak strips, about 2 ½ minutes each side, until browned. 

Remove steak to bowl and keep warm.

Add onion, garlic, mushrooms and thyme to pan.  Sauté about five minutes. 

Whisk together white wine, bouillon and corn starch until well blended.  Add to pan.  Cook one minute.  

Stir in cold water.  Add meat back to pan and cook for about four minutes.  Remove pan from heat.  Stir in yogurt and mustard.  

Plate over cooked, buttered whole wheat noodles.   Top with parsley and extra paprika (if using).

Tomorrow night... a very special post!

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