Slimmed-Down Beef Stroganoff
One of my favorite comfort food dishes is Beef Stroganoff. I know it’s a traditionally Russian dish but if you’re a mid-westerner (American) you likely grew up eating this dish! I know I did! It’s packed with so much flavor, however, not always the healthiest. So I came up with this Slimmed-Down Beef Stroganoff. It’s equally as delicious but cuts out a lot of the unnecessary carbs and calories.
In placed of heavy cream and flour, I use Greek yogurt and a dash of creme fresh. I also swap the traditional egg noodles for zucchini using my Pampered Chef Spiral and Slice. I love the color that the zucchini adds to this dish! I still make noodles for Lukas and James because – well they just don’t appreciate zoodles like I do yet lol.
This dish gets a lot great flavor from dijon mustard, white wine, and garlic, too! So good! I usually add beef stock to this dish, but since we’ve been sheltering in place I’m getting low on my pantry items. Luckily I had a can of of Campbell’s® French Onion Soup – and man oh man – it adds a flavorful punch! I think I’ll have to use that moving forward.
SLIMMED-DOWN BEEF STROGANOFF
Ingredients
- 1 lb of lean stew meat – can also use a roast cut in cubes or strips
- 1 onion finely chopped
- 3-4 cloves garlic finely chopped
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- 1 tbsp Dijon mustard
- 1 tbsp worchestire sauce
- 1 tbsp fresh thyme finely chopped
- 3 cups of mushrooms quartered & chopped
- 1 tbsp fresh parsley finely chopped
- ½-1 cup Greek yogurt
- 1 Campbell’s® Condensed French Onion Soup or 1.5 cups of beef stock
- 1 tbsp crème fresh
- ½ cup white wine
- 1-2 zucchinis in ribbons*or egg noodles I use pampered chef Spiral and Slice
Instructions
- Generously salt and pepper the beef. Preheat a large pan coated with olive over high heat and sear the pieces of beef to form a nice golden crust on all sides.
- Once the beef is no longer pink, remove from the pan, lower the heat to medium and add the onions. Cook for a few minutes until the onions are soft and translucent.
- Add the garlic and continue cooking for a minute or two – don’t burn the garlic. Deglaze the pan with white wine and cook for a few minutes until the liquid is reduced. Add the mushrooms and cook for a few minutes until they soften. Add the Dijon mustard, thyme, and worchestire.
- Cook for another minute or two before adding the French onion soup. Cook another minute or two before adding the Greek yogurt and crème fresh. Let the sauce thicken for a few minutes before adding the beef back in.
- Cover and bring the mixture to a boil for about five minutes. Add fresh parsley and stir delicately until all is well combined.Serve over zucchini ribbons
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