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SLIMMED-DOWN BEEF STROGANOFF

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 5

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