Beef Stroganoff Recipes Without Csour Cream
November 23
Healthier Beefiness Stroganoff
Thishealthier beef stroganoff tastes but as a great as the traditional recipe without the added fatty. No i volition ever know that y'all replaced the sour cream with plain 2% fatty Greek yogurt and the butter with olive oil. Information technology's everything a expert condolement nutrient should be – hearty, easy, filling and totally delicious!
Sautee the beef in a skillet, remove it, and sautee the onion, mushroom and garlic. Add a splash of wine to deglaze the pan, forth with some beef broth, Dijon mustard, Worcestershire sauce and flour, and end it off by returning the meat to the pan, and whisking some Greek yogurt.
I used beef tenderloin steaks cut into thin slices, just whatever tender cut of beef should work. This stroganoff would be equally astonishing with ground beef, chicken or turkey.
Serve it over broad egg noodles, mashed potatoes, rice, or for an even heartier dish, try it on top of zucchini noodles.
Beef stroganoff is a quick and easy weeknight repast that'due south ready in xxx minutes and it tastes even meliorate the adjacent day. Experience free to brand it a day in advance or double the recipe and freeze for later.
This healthier recipe is definitely going into our weekly rotation!
More ideas for dinner tonight
- Garlic Shrimp and Quinoa
- Crunchy Baked Parmesan Chicken Tenders
- Basis Beef Tacos
- One Pan Chicken and Potatoes
If you lot try this healthier beefiness stroganoff allow me know what you lot recall! Leave a comment and don't forget to accept a picture and share information technology on my Facebook folio or tag it #aseasyasapplepie on Instagram!
Enjoy!
Healthier Beefiness Stroganoff
This healthier beef stroganoff takes simply 30 minutes to make. It uses no butter or sour cream and information technology's just as tasty as the full fat version.
- 8.5 oz. (240 chiliad) wide egg noodles
- 4 tablespoons olive oil
- i lb. (450 yard) beef thinly sliced, sirloin or tenderloin
- salt and pepper
- ane onion finely diced
- three cloves garlic minced
- ½ lb. (225 thou) cremini mushrooms sliced
- ½ loving cup (120 ml) dry out white wine
- i ½ cups (360 ml) beef broth I used my bootleg vegetable stock
- 1 tablespoon all purpose flour
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijion mustard
- ¼ cup (70 g) patently ii% fat Greek yogurt
Garnish (optional):
- fresh parsley finely chopped
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In a large pot filled with salted water, cook the egg noodles according to the bundle instructions.
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As your pasta water is coming to a boil, sautee the beefiness with 2 tablespoons of oil in a large skillet over medium-high oestrus. Season with salt and pepper.
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Permit the meat cook for iii minutes per side. When both sides are browned, remove the beef from the pan, and transfer to a plate. Set bated. (If the meat doesn't fit in 1 layer, you may need to work in batches).
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With the remaining oil, sautee the onion for about three minutes. Add the garlic and mushrooms, and stir to combine. Go on sauteing for another v minutes, or until the mushrooms are cooked and the onions are soft.
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Add the white wine to deglaze the pan, scraping up the browned bits. You can as well utilise a pocket-sized amount of beef broth if yous don't desire to apply alcohol.
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In a medium bowl, whisk together the beef goop, Worcestershire sauce, Dijion mustard and flour until smoothen.
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Once the vino has cooked off pour the mixture into the pan, stir and let it simmer for about five minutes, stirring occasionally.
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Add the Greek yogurt and stir until combined. Render the beef back into the skillet, stir to combine and flavour with additional table salt and pepper if needed.
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Serve this healthier beef stroganoff over the egg noodles and garnish with chopped parsley.
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Enjoy!
Serving: 250 m , Calories: 398 kcal , Carbohydrates: 20.8 g , Protein: 32.9 grand , Fat: 18.two grand , Saturated Fat: 4.1 grand , Cholesterol: 96 mg , Sodium: 147 mg , Cobweb: i.7 grand , Sugar: 4.2 chiliad
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