Lightened-Up Beef Stroganoff
 
Prep time
Cook time
Total time
 
I have noted some healthier substitutions in this recipe.
Author:
Recipe type: Supper
Cuisine: American
Serves: 8 servings
Ingredients
  • 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)
Instructions
  1. Preheat oven to 250 degrees.
  2. Heat the canola oil in a Dutch oven over high heat for about one minute.
  3. Add onions, and mushrooms and brown for about one minute.
  4. Remove from the pan.
  5. Return pan to high heat and brown the meat, about one minute per side.
  6. Return the onions and mushrooms to pan.
  7. Add the water, Dijon mustard, and beef bouillon.
  8. Bring mixture to a boil while stirring.
  9. Place in preheated oven and cook for 2-3 hours or until beef is very tender.
  10. Right before serving, stir in the sour cream (or Greek Yogurt).
  11. Season with salt and pepper, as desired.
  12. Serve immediately, garnished with chopped dill (or stir in a little of the dill paste).
Notes
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/