Beef Stroganoff was my first meal after having my son. I really think the 19 hours I was in labor was the longest I went without eating EVER! All in all my labor wasn’t bad and I know many of you mommas have gone through the ringer but not eating is a BIG deal for me! And to throw salt in the wound, my husband kept bringing the most delicious snacks AND coffee back to the room! All while I sucked on SF popsicles and ice cubes.
Anyways, like I said Stroganoff was on the menu for my 1st meal. I mean it wasn’t the same as a home-cooked meal but at the time it seemed like the best meal I have ever ate.
In my opinion, Stroganoff is one of the most feel-good wintery meals. With thin-cut beef cooked in a creamy but beefy sauce all over a pile of egg noodles, how could you go wrong?
Beef Stroganoff Variations:
- Russian Рthe original. Includes lightly floured beef cubes (not strips) saut̩ed, sauced with mustard and boullian, and finished with a small amount of sour cream
- Brazilian – includes diced beef or strips of beef with tomato sauce, onions, mushrooms and heavy cream
While I have never had the Brazilian version, I am way more into the creamy beef based recipe. The US mostly uses the Russian version and adds mushrooms and onions. In my recipe, I tried to mimic the US version with a healthy twist!
Recipe:
Thinly slice beef across grain into about 1 1/2×1/2-inch strips. I bought beef that was already sliced thin from the butcher to make it easier.
In a cast iron skillet (or non-stick pan), cook mushrooms, onions and garlic on medium heat, stirring occasionally, until onions are tender. Add the beef into the skillet until brown. Remove vegetables and beef from skillet.
Add the additional 1 tbsp olive oil and flour to pan and whisk to make a roux (until flour is a light brown color).
Slowly whisk in 2 cups of the broth, dijon mustard, salt, and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 10-15 minutes. Stir in greek yogurt and heat until hot (do not boil). Add beef and vegetables back into the skillet. Serve over egg noodles (I used whole wheat).
What You May Need:
Nutrition Scoop
This recipe uses non fat plain Greek yogurt to replace sour cream. This decreases some of the saturated fat and bumps up the protein. I love using Greek yogurt to replace sour cream in recipes. It is great on baked potatoes and even tacos!
Enjoy!
-Hungry Momma
Hungry Momma Nutrition
Serves 6
This Stroganoff has all the comfort without all the calories. This is so easy to make and made with all fresh ingredients. No canned soup in this dish!
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1 medium onion
- 1.5 lb thinly sliced beef round steak
- 2 teaspoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 tablespoon flour or cornstarch
- 2 cup low sodium beef stock
- 1 cup non-fat Greek yogurt plain
- 12 ounce package whole wheat egg noodles
Instructions
- Thinly slice beef across grain into about 1 1/2x1/2-inch strips.
- In a cast iron skillet (or non-stick pan), cook mushrooms, onions and garlic in 1 tbsp olive oil over medium heat, stirring occasionally, until onions are tender. Add in beef and cook until brown. Remove meat and vegetables from skillet.
- Add additional 1 tbsp of olive oil and flour to pan and whisk until light brown color.
- Slowly whisk in 2 cups of the broth, dijon mustard, salt, and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 10-15 minutes.
- Stir in greek yogurt and heat until hot (do not boil). Add beef and vegetables back into the skillet.
- Serve over noodles.
Calories
Fat
Carbs
Protein
Disclosure: This post may contain affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love, or think my readers will find useful.
No Comments