Items you will need
- 12 ounce egg noodles, fully cooked
- 2 tbsp. olive oil
- 1 pound sirloin steak, thinly sliced
- 1 small onion, sliced
- 1 pound button mushrooms, sliced
- 1/2 cup flour
- 2 cups beef broth
- 1/2 cup dry white wine
- 1/2 cup non-fat plain Greek yogurt
The classic hearty beef stroganoff may be filling to the stomach, but the artery-clogging amounts of butter and sour cream make it painful on the heart and the waistline. This traditionally Russian meal is made up of buttered egg noodles, and strips of steak sauteed in a mushroom cream sauce. Luckily you can still enjoy this dish with far less calories by replacing the sour cream with a non-fat Greek yogurt. Greek yogurt, which is strained to the consistency of sour cream, also has a distinctly sour taste, making it an ideal alternative to the sour cream in beef stroganoff.
Add 1 tbsp. of olive oil to a large pan over medium-high heat.
Brown the sliced beef in the skillet until all sides are fully brown, which will take about five minutes. Sprinkle with salt and pepper to taste as it is browning.
Transfer the meat to a plate and add another 1 tbsp. of oil to the empty pan, over medium heat.
Add the sliced onion and sliced mushrooms, cooking until both are soft and the onions are translucent.
Add the beef and its juices back into the pan with the onions and the mushrooms.
Stir in 1/2 cup of flour, 2 cups of beef broth and 1/2 cup dry white wine into the pan and combine with the beef and vegetables. Season to taste.
Turn down the heat to a simmer for about five minutes, letting the mixture thicken and reduce.
Stir in 2/3 cup nonfat plain Greek yogurt and cook for another minute.
Serve the beef mixture over the cooked noodles and serve.
Use lean meat with no fat on it to make the beef stroganoff even healthier.
Feel free to add additional seasonings based on your preference, such as garlic and paprika.