Beef Stroganoff with mushrooms

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 520, total fat 15 G., saturated fats 3.5 G., proteins 40 G., carbohydrates 51 G., fiber 2 G., cholesterol 85 mg, sodium 560 mg, sugar 0 G.

This recipe makes classic beef stroganoff lighter and healthier. It uses lean beef, some of which is replaced with mushrooms. They perfectly complement the beef flavor and aroma, adding a richer finish. For the sauce, replace traditional sour cream with low-fat Greek yogurt, which has a similarly thick consistency but is lower in calories. Beef stroganoff is ready in just half an hour and is perfect for both a delicious weekday dinner and a hearty Sunday lunch. Serve with whole-grain egg noodles and sprinkle with fresh parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g top round or flank steak, thinly sliced
4 tsp rapeseed oil (canola)
1 small onion, thinly sliced
2 packages of 220g champignons, wash, cut off the stems and thinly slice the caps (about 5 cups)
2 cloves garlic, crushed
1 tbsp. premium flour
2 cups lightly salted beef broth
0.5 cups dry red wine
3/4 tsp salt
0.5 tsp freshly ground black pepper
2/3 cup nonfat Greek yogurt
4 cups cooked whole-wheat egg noodles, for serving
4 tsp chopped fresh parsley, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, champignon mushrooms, red wine, egg noodles, yogurt

Cooking the dish according to the recipe:

Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the beef and any juices to a plate.
Heat the remaining 2 teaspoons of oil in a skillet over medium-high heat. Add the onion and cook, stirring, until softened and translucent, about 3 minutes. Add the mushrooms and garlic and cook, stirring, until the mushrooms are softened and have released most of their liquid, about 5 minutes. Return the beef and any juices to the skillet and toss with the mushrooms and onion. Sprinkle with flour and toss to coat.

Add the beef broth, wine, salt, and black pepper and bring to a boil. Reduce heat and simmer until the liquid thickens and reduces slightly, 5 minutes. Stir in the yogurt and simmer for another minute. Spoon the beef stroganoff over the noodles and sprinkle with parsley.

Excellent source: copper, folate, iron, manganese, niacin, pantothenic acid, phosphorus, potassium, protein, riboflavin, selenium, thiamine, vitamin B6, vitamin B12, vitamin K, zinc

Good source: fiber, magnesium

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