Lightened-Up Beef Stroganoff
Total time
Author: Annie
Recipe type: Supper
Cuisine: American
Serves: 8 servings
- 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).
Serve over mashed potatoes or noodles. Or, serve with brown rice to save a few calories.
Recipe by The Gingham Apron at https://www.theginghamapron.com/lightened-up-beef-stroganoff/
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