How to make beef stroganoff
Lean beef, extra vegetables, and creamy yogurt keep this classic recipe on the better-for-you side. Serve over cooked noodles, rice or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stove
- Cuisine: Traditional
Ingredients
- 3 teaspoons oil, divided
- 1 onion, diced small (about 2 cups)
- 6 stalks celery, sliced 1/4-inch (about 3 cups) Save the leaves for garnish
- 8-ounces sliced mushrooms
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-pound sirloin steak, cut against the grain into 1/4-inch slices
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 teaspoon dry mustard
- 1 14.5-ounce can beef broth
- 1/3 cup red wine (or water)
- 1/2 cup plain Greek yogurt
Instructions
Vegetables In a large pan heat 2 teaspoons oil over medium heat. Cook onion and celery 15 minutes, until softened. Celery should be tender. Add mushrooms, thyme, salt and pepper, cook 5 minutes. Transfer to a bowl, set aside.
Beef Heat remaining 1 teaspoon oil in large pot over medium heat. Add meat, cook until browned and almost cooked through. If the pot is small, you may want to cook the meat in 2 batches, so that the meat browns rather than steams. Add meat to vegetable bowl.
Seasonings In the remaining juices in large pot over medium heat, add flour, tomato paste and dry mustard, stir and cook 1 minute. Slowly put in beef broth and wine (or water), stirring to blend, remove lumps and scare up browned bits from the pot. Sauce will begin to thicken. Add vegetables and meat and any juices, cook 3-5 minutes to heat through.
Serve over rice, cooked egg noodles or mashed potatoes, top with a dollop of plain yogurt.
Notes
Plain yogurt replaces the traditional sour cream. Add yogurt after cooking to keep it from breaking down. Top with chopped celery leaves if you like.
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