Wednesday, April 20, 2011

Beef Stroganoff

I'm alway looking for ways to cook meals we love with lower caloric and fat contents. This recipe is exactly that! Instead of a heavy cream sauce you use red wine & greek yogurt. It was delicious over some buttered egg noodles.

1/2 tbsp canola oil
12 oz white or cremini mushrooms, stems removed, halved
1 lb sirloin, cut into thin strips
salt and black pepper to taste
1 yellow onion, minced
2 cloves garlic, minced
1 tbsp flour
3/4 cup red wine
1/2 cup low-sodium beef stock
1 tbsp tomato paste
1/4 cup plan Greek yogurt
chopped fresh parsley

1. Heat the oil in a large saute pan over medium heat. Add the mushrooms and cook for about 5 minutes, until softened and caramelized. Remove and reserve.

2. Season the beef with salt and pepper. In the same pan, adding more oil if necessary, cook the beef for about 5 minutes, until well-browned all over. Remove and reserve with the mushrooms. Add the onion and garlic to the pan and cook until the onion is translucent. Stir in the flour until it evenly coats the vegetables, then add the wine, stock, and tomato paste, scraping the pan to release any flavorful bits stuck to the bottom. Turn the heat down to low and simmer for about 12 minutes, until the liquid thickens and reduces by about half.

3. Return the mushrooms and beef to the pan and heat through, then remove from the heat. After the liquid cools just slightly, stir in the yogurt. (If the heat is too high, the yogurt will separate.) Serve over buttered noodles or steamed rice and garnish with parsley.

(This recipe comes from Cook This, Not That)

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