Best Ever Beef Stroganoff
A classic beef stroganoff recipe is always delicious, perhaps because it often contains fatty cuts of beef and sour cream. This Best Ever Beef Stroganoff recipe from Anne Colagioia lightens up the classic dish and makes it suitable for a wide variety of healthy eating plans. This simple beef stroganoff recipe may be better for you, but your taste buds will never detect the difference!
Notes
If you are following a gluten free diet please be sure to use gluten free broth or stock in the recipe. While the Stroganoff is simmering you’ll want prepare some noodles so you’ll have something to spoon it over when it’s done. Be sure to choose gluten free noodles or pasta. Other gluten free serving options include rice and potatoes.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes this classic beef recipe, watch this cooking video:
Preparation Time10 min
Cooking Time40 min
Ingredients
- 1 pound lean beef, sliced into 1/4-inch pieces
- 8 ounce button mushrooms, sliced
- 1 medium onion, sliced
- 1 garlic clove, minced
- 1 cup peas
- 2 cup beef stock or broth
- 1/2 cup red wine
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup low fat Greek yogurt, plus more for garnishing if you want
- 2 tablespoon cornstarch
- Salt, to taste
- Black pepper, to taste
Instructions
- Add the beef and cornstarch with some salt and pepper to a gallon-sized Ziploc bag and shake until all of the beef is well coated.
- In a large skillet over a medium high heat, add the oil and 1/2 the beef. Don’t over crowd the pan or the beef will not brown properly. I added the beef one piece at a time since the cornstarch has a tendency to make it stick together. After about two minutes turn the beef and cook it for an additional minute then remove it from then pan and repeat this process with the other half of the beef and set it aside.
- Lower the heat to medium, then add the butter, mushrooms, onion and garlic to the pan with a bit more salt and pepper. Sauté the vegetables for about 5 minutes or until the onions are softened and the mushrooms begin to brown. Use a wooden spoon to stir occasionally and help pick up the pan drippings from the previous step.
- Add the wine and simmer for 2 minutes, then add the beef stock and the beef and simmer uncovered on low for 30 minutes.
- Add the peas and simmer for 2 minutes, then add the yogurt. Turn off the heat and stir the yogurt into the sauce until it is well combined. Serve over lightly buttered noodles.