Time 1h35m Yield 8 Number Of Ingredients 13 Steps:
Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits. Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour. Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
Time 30m Number Of Ingredients 14 Steps:
In a large pot filled with salted water, cook the egg noodles according to the package instructions. As your pasta water is coming to a boil, sautee the beef with 2 tablespoons of oil in a large skillet over medium-high heat. Season with salt and pepper. Let the meat cook for 3 minutes per side. When both sides are browned, remove the beef from the pan, and transfer to a plate. Set aside. (If the meat doesn’t fit in 1 layer, you may need to work in batches). With the remaining oil, sautee the onion for about 3 minutes. Add the garlic and mushrooms, and stir to combine. Continue sauteing for another 5 minutes, or until the mushrooms are cooked and the onions are soft. Add the white wine to deglaze the pan, scraping up the browned bits. You can also use a small amount of beef broth if you don’t want to use alcohol. In a medium bowl, whisk together the beef broth, Worcestershire sauce, Dijion mustard and flour until smooth. Once the wine has cooked off pour the mixture into the pan, stir and let it simmer for about 5 minutes, stirring occasionally. Add the Greek yogurt and stir until combined. Return the beef back into the skillet, stir to combine and season with additional salt and pepper if needed. Serve this healthier beef stroganoff over the egg noodles and garnish with chopped parsley. Enjoy!
More about “healthier beef stroganoff iii recipes”
Yield 6 serving(s) Number Of Ingredients 9 Steps:
Cook onion in butter until transparent. Remove from pan. Brown meat in same pan. Return onions to pan. Stir in 2 tablespoons flour. Add mushrooms, ketchup, paprika and sour cream. Salt and pepper to taste. Stir. Turn on low and cook until meat is tender. Serve over cooked rice or noodles. If beef mixture seems too thick, add a little milk to preferred consistency.
