Serves 4
35 min
Beef Stroganoff
Recipe GLPRff46cb5da8d89f
Tender sliced beef and earthy mushrooms simmer in a savory beef and red wine sauce, finished with a touch of creamy yogurt and served over whole-wheat egg noodles. This Eastern European classic combines rich, umami flavors with comforting noodles in a warming, satisfying main course.
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Ingredients
4 teaspoons canola oil
1 pound top round, London broil, or flank steak, thinly sliced
1 small onion, thinly sliced
16 ounces Two 8-ounce packages white button mushrooms, cleaned, stemmed, and sliced (about 5 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups low-sodium beef broth
1/2 cup dry red wine
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup plain Greek-style nonfat yogurt
4 cups cooked whole-wheat egg noodles
4 teaspoons minced fresh parsley
Directions
Heat 2 teaspoons of canola oil in a large skillet over medium-high heat. Add the sliced beef and sear for about 5 minutes, stirring occasionally, until browned on all sides and cooked to an internal temperature of 160°F. Transfer the beef and any accumulated juices to a clean plate.
Add the remaining 2 teaspoons of canola oil to the same skillet over medium-high heat. Add the sliced onion and cook, stirring frequently, for about 3 minutes until softened and translucent.
Add the sliced mushrooms and minced garlic to the skillet. Cook, stirring occasionally, for about 5 minutes until the mushrooms are tender and have released their liquid.
Return the cooked beef and its juices to the skillet. Sprinkle the flour over the mixture and stir thoroughly for about 1 minute until the flour is evenly incorporated.
Pour in the beef broth and red wine. Add the salt and pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
Remove the skillet from the heat and stir in the Greek yogurt until well combined. Cook for 1 minute more over low heat, stirring gently, until heated through (do not boil).
Divide the cooked egg noodles among four bowls or plates. Spoon the beef stroganoff mixture over the noodles and garnish each portion with 1 teaspoon of fresh minced parsley. Serve immediately.
