Beef Stroganoff
Around 33% fewer calories and significantly lower fat and cholesterol, lean beef sirloin replacing fatty cuts and full-fat Greek yoghurt in place of sour cream, with the authentic mustard, paprika, and mushroom depth of the classic.
Russian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g beef sirloin into thin strips. Season with salt, pepper, and 1 tsp smoked paprika. Thinly slice 1 large onion, mince 3 garlic cloves, slice 300g chestnut mushrooms. Measure 150ml beef stock and have 180g Greek yoghurt ready.
Sear
Heat 1 tsp olive oil in a large pan over high heat until smoking. Sear beef strips in a single layer 1 to 2 minutes without moving until browned, flip for 30 seconds, set aside. Beef should be medium-rare inside.
Saute
In the same pan over medium heat, cook onion 6 minutes until softened. Add garlic, cook 1 minute. Add mushrooms, cook over medium-high heat 5 minutes until golden and moisture evaporates.
Build
Add Dijon mustard, Worcestershire sauce, and beef stock; stir to combine. Simmer 5 minutes until sauce reduces slightly. Return beef to the pan and stir through.
Finish
Remove pan from heat entirely. Slowly stir in Greek yoghurt until fully combined, then return to lowest possible heat without boiling. Adjust seasoning to taste.
Plate
Scatter fresh flat-leaf parsley over the stroganoff and serve immediately while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.