by Sana Sandström
Stroganoff is comfort food at its finest. A combination of a smooth, creamy sauce and tender beef is ladled over mounds of noodles.
It's sure to fill your grumbling tummy and warm the cockles of your heart. Our healthier recipe lessens the chance of adding that "comfort" around your heart.
We've lightened the stroganoff up by cutting out most of the oil, butter and fat. Wait, can it still be stroganoff? You bet! You won't even miss the bulge. Next, we boosted the amount of mushrooms and herbs. The finishing touch -- a dash of red wine to give it a heady flavor.
This dish is great for those hectic days when you can't possibly think of what else to make for dinner.
Easy Beef Stroganoff with Egg Noodles
Prep time: 10 minutes | Total time: 30 minutes | Yield: 4 servings
• 1 pound boneless beef top round or sirloin, sliced very thin
• 2 tablespoons olive oil or butter
• 8 ounces cremini mushrooms, sliced
• 1 clove garlic, minced
• 1 small onion, diced
• 2 tablespoons flour
• 3 tablespoons chives, chopped
• 2 tablespoon dijon mustard
• 1/8 teaspoon black pepper
• 1/2 teaspoon salt (optional)
• 3 tablespoons dry red wine
• 3/4 cup low-sodium beef broth
• 1/2 cup plain non-fat yogurt
• 1/2 non-fat sour cream
• 2 cups hot, cooked egg noodles (4 ounces dry)
• fresh parsley sprigs
Heat 1 tablespoon oil or butter in a dutch oven or deep sided sautée pan over medium-high heat. Add the beef and sauté for 2 minutes. Move the meat to a bowl and keep warm.
Add mushrooms, garlic and onions to pan. Cook until slightly golden, about 4 to 5 minutes. Add the mushroom mixture to the bowl of meat. Keep warm.
Add the other tablespoon of butter or oil to the pan. When melted, sprinkle it with the flour. Cook one minute, stirring with a whisk. Add herbs and spices. Gradually add the beef broth and wine. Cook 1 minute or until thick and bubbly.
Return the beef mixture to the pan and add the red wine. Bring to a boil. Reduce the heat and simmer for 4 minutes. Remove from heat and let stand 30 seconds. Stir in the sour cream and yogurt.
Serve over noodles, rice or potatoes. Garnish with parsley and serve with a julien dill pickle slice on the side.
Transform classic beef stroganoff into a scrumptious chicken stroganoff by substituting boneless chicken thighs or breast for the beef and switching out the spices for chicken-friendly tarragon, sage, thyme, rosemary and fennel. Use white wine instead of red and chicken or vegetable broth instead of beef broth. Serve over mashed potatoes, noodles or brown rice.
How do you make your stroganoff?