Updated: May 13
This is healthier version of stroganoff, but still taste delicious.
What you'll need:
½ tbsp ghee or coconut 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 whole wheat flour
¾ cup red wine or cooking rice wine
½ cup low-sodium beef stock
1 tbsp tomato paste
¼ cup 2% plain Greek yogurt (Don't try to substitute regular yogurt here. Greek yogurt has a distinct lactic tang that better approximates sour cream).
How to make it:
1. Heat the oil in a large sauté 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 stock 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 with jasmine or brown rice.
Makes 4 servings.
Enjoy it 😊😋
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