Description
This Beef Stroganoff features tender beef in a creamy sauce with earthy mushrooms, perfect for a comforting meal that’s easy to make and ideal for family gatherings.
Ingredients
Scale
- 1 lb flank or sirloin steak
- 1/4 tsp flakey salt
- 1/3 tsp ground black pepper
- 1 tbsp light olive oil
- 2 tbsp butter
- 1 medium yellow onion (sliced into thin half moons)
- 2 tbsp tapioca or corn starch
- 1.5 cups beef broth
- 3 tbsp white wine
- 1 tbsp dijon mustard
- 8 oz cremini mushrooms (sliced)
- 1/2 – 2/3 cup Greek yogurt to taste
- Pasta or egg noodles
- 1 tbsp parsley or chives (finely chopped)
Instructions
- Trim fat from the beef and slice into strips; season lightly with salt and pepper.
- Heat olive oil in a skillet and sear beef strips until crispy on both sides; remove from pan.
- Melt butter in the same pan, add onions and mushrooms, sauté until tender.
- Combine beef with sautéed vegetables in the skillet.
- Mix cornstarch with some beef broth, then gradually add to skillet with additional broth, white wine, and mustard; stir well.
- Allow to simmer for 3-5 minutes until sauce thickens and beef is tender.
- Stir in Greek yogurt just before serving; heat through for 2 minutes.
- Serve over cooked pasta or egg noodles and garnish with chopped herbs.
Notes
Leftovers can be stored in an airtight container for up to three days.
Freeze leftovers for up to three months; reheat gently on the stove.
Avoid overcooking the beef to maintain tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg