One of our favorite fall dishes is beef stroganoff. It is hearty and comforting, especially during cool fall evenings. A friend of mine gave me the recipe awhile back, and it is heavenly with its rich beef, Dijon mustard and dill flavors. It is finished off with sour cream, which gives is a rich, creamy perfection!
Lately though, I’ve been trying to cut out some calories and fat in my diet. So I decided to lighten up this recipe a little bit, and today I’m giving it a try.
- Here is the recipe with substitutions noted:
- 2 pounds beef tenderloin (I am substituting very lean stew meat)
- Course salt and ground pepper
- 3 tablespoons canola oil (I am reducing this to 1 tablespoon)
- 1 medium onion, thinly sliced
- 1 pound white mushrooms, sliced ½ inch thick
- 1 cup water
- 1 tablespoon Dijon mustard
- 2 teaspoons beef bouillon
- ½ cup sour cream (I am substituting fat free Greek yogurt)
- Chopped fresh dill, for garnish (I am substituting dill paste, not for nutritional reasons but because I had it in the fridge)
- Preheat oven to 250 degrees.
- Heat the canola oil in a Dutch oven over high heat for about one minute.
- Add onions, and mushrooms and brown for about one minute.
- Remove from the pan.
- Return pan to high heat and brown the meat, about one minute per side.
- Return the onions and mushrooms to pan.
- Add the water, Dijon mustard, and beef bouillon.
- Bring mixture to a boil while stirring.
- Place in preheated oven and cook for 2-3 hours or until beef is very tender.
- Right before serving, stir in the sour cream (or Greek Yogurt).
- Season with salt and pepper, as desired.
- Serve immediately, garnished with chopped dill (or stir in a little of the dill paste).
Note: Tonight we may try it served with brown rice, again to save a few calories. I love serving it over these make-ahead mashed potatoes or egg noodles.