Mean and Lean Beef Stroganoff
Ingredients
- 3/4 pound beef, round steak cut 1/2 inch thick, trimmed of fat ⓘ
- 1 tablespoon vegetable oil ⓘ
- 2 cups mushrooms sliced, fresh ⓘ
- 1/2 cup sherry dry ⓘ
- 1/2 cup water ⓘ
- 1/2 teaspoon beef stock instant ⓘ
- 8 ounce yogurt, plain non-fat ⓘ
- 1 tablespoon flour, all-purpose ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1 dash black pepper
Instructions
- Partially freeze the steak.
- Thinly slice across the grain into bite-size strips.
- In skillet, brown meat, half at a time, in hot oil for 2 to 4 minutes.
- Remove meat from skillet.
- Add sliced mushrooms to the skillet;cook for 2 to 3 minutes or until tender.
- Remove mushrooms.
- Add sherry, water and bouillon granules to the skillet; bring to boiling.
- Cook, uncovered, over high heat 3 minutes or until liquid is reduced to 13 cup.
- Combine yogurt, flour, sugar, salt and pepper; mix well.
- Stir the low fat yogurt mixture into the liquid in the skillet; stir in meat and mushrooms.
- Cook and stir over low heat until the mixture is thickened and heated through; DO NOT BOIL.
- Serve over hot cooked rice.
- Sprinkle the beef stroganoff mixture with snipped parsley, if desired.
Nutrition & Diet Analysis (per serving)
583
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).