Beef Stroganoff

Name: Beef Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Cuisine: European
Ingredients: 1 pound lean beef (top round); 2 teaspoons vegetable oil, divided; 3/4 tablespoon onion, finely chopped; 1 pound mushrooms, sliced; 1/4 teaspoon salt; 1 dash black pepper; 1/4 teaspoon ground nutmeg; 1/2 teaspoon dried basil; 1/4 cup low-sodium beef broth; 1 cup plain low-fat yogurt; 6 cups cooked macaroni (prepared in unsalted water)

Recipe GLPRc7e5aff2e326e4

European

Main Course

40 min

450 cal

Servings: 5

Stovetop

SNAP eligible

A classic comfort dish featuring tender cubed beef and mushrooms in a creamy yogurt sauce, seasoned with warm spices and served over buttered macaroni.

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Ingredients

1 pound lean beef (top round)

2 teaspoons vegetable oil, divided

3/4 tablespoon onion, finely chopped

1 pound mushrooms, sliced

1/4 teaspoon salt

1 dash black pepper

1/4 teaspoon ground nutmeg

1/2 teaspoon dried basil

1/4 cup low-sodium beef broth

1 cup plain low-fat yogurt

6 cups cooked macaroni (prepared in unsalted water)

Directions

Wash hands thoroughly with soap and water before beginning preparation.
Trim any visible fat from the beef and cut it into 1-inch cubes.
Heat 1 teaspoon of oil in a large non-stick skillet over medium-high heat.
Add the chopped onion to the skillet and cook for about 2 minutes until softened and fragrant.
Add the beef cubes to the skillet and sauté for approximately 5 minutes, stirring occasionally to ensure even browning on all sides.
Continue cooking and turning the beef until all sides are browned and the internal temperature reaches 145°F for a medium doneness.
Transfer the cooked beef and onions to a clean plate and set aside, keeping them warm.
Add the remaining 1 teaspoon of oil to the same skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes until they release their moisture and begin to soften.
Return the beef and onions to the skillet with the mushrooms.
Sprinkle the salt, black pepper, nutmeg, and dried basil over the mixture and stir gently to combine.
Pour the beef broth into the skillet and stir well to distribute the seasonings.
Remove the skillet from heat and gently fold in the yogurt, stirring slowly until the sauce is smooth and evenly distributed throughout the beef and mushrooms.
Return the skillet to low heat and warm the stroganoff gently, stirring occasionally, until it reaches serving temperature—do not allow it to boil, as this will cause the yogurt sauce to separate.
Divide the cooked macaroni among serving bowls or plates and top with the beef stroganoff mixture. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward weeknight dish with ingredients available at any Charlotte chain—beef, onion, mushrooms, broth, and yogurt are standard; macaroni and oil are pantry staples. The 40-minute stated time is honest for browning beef, sautéing aromatics, building sauce, and cooking pasta, though busy cooks should budget 45 minutes on a first run. Cost per serving runs around $2.50 to $3.00 depending on beef grade and mushroom price, which is reasonable for a protein-forward main. Reheats adequately in the microwave or stovetop with a splash of broth, though the yogurt-based sauce loses some silkiness; it's a solid make-ahead lunch but not a showstopper. The dish is forgiving, needs only moderate attention during cooking, and feeds five comfortably without fussy plating or technique.