Family Foods
Lightened-Up Beef Stroganoff
Makes 4
https://www.sobeys.com/en/recipes/lightened-beef-stroganoff/
Directions
- Heat oil in large skillet over high heat. Stir in mushrooms and cook until they start to brown, about 5 min. Stir in butter, zucchini and shallots. Reduce heat to medium. Cook, stirring, until shallots become translucent, about 3 min. Stir in beef and cook 2 min.
- Add broth and stir until liquid is slightly reduced, about 1 min. Mix in parsley, yogourt, mustard, salt and pepper. Reduce heat to medium-low. Simmer, stirring often, until yogourt is heated through and the consistency of thick gravy, approx. 5 min. Mix in nutmeg just before serving.
- It’s traditional to serve beef stroganoff over buttery egg noodles, but for a healthier option, try quinoa or brown rice.
Ingredients:
- 1 tbsp (15 mL) vegetable oil
- 2 cups (500 mL) coarsely chopped mixed mushrooms (such as oyster, shiitake and portobello), tough stems removed
- 1 tbsp (15 mL) butter
- 1 small green or yellow zucchini, coarsely grated
- 2 shallots, finely chopped
- 10 oz (300 g) top sirloin, thinly sliced
- 1/2 cup (125 mL) beef broth
- 1/3 cup (75 mL) finely chopped fresh parsley
- 1/4 cup (60 mL) 3.5% fat Greek-style yogourt
- 2 tsp (10 mL) Dijon mustard
- salt and pepper to taste
- pinch nutmeg
Lightened-Up Beef Stroganoff
Makes 4 https://www.sobeys.com/en/recipes/lightened-beef-stroganoff/Ingredients:
- 1 tbsp (15 mL) vegetable oil
- 2 cups (500 mL) coarsely chopped mixed mushrooms (such as oyster, shiitake and portobello), tough stems removed
- 1 tbsp (15 mL) butter
- 1 small green or yellow zucchini, coarsely grated
- 2 shallots, finely chopped
- 10 oz (300 g) top sirloin, thinly sliced
- 1/2 cup (125 mL) beef broth
- 1/3 cup (75 mL) finely chopped fresh parsley
- 1/4 cup (60 mL) 3.5% fat Greek-style yogourt
- 2 tsp (10 mL) Dijon mustard
- salt and pepper to taste
- pinch nutmeg
Directions:
- Heat oil in large skillet over high heat. Stir in mushrooms and cook until they start to brown, about 5 min. Stir in butter, zucchini and shallots. Reduce heat to medium. Cook, stirring, until shallots become translucent, about 3 min. Stir in beef and cook 2 min.
- Add broth and stir until liquid is slightly reduced, about 1 min. Mix in parsley, yogourt, mustard, salt and pepper. Reduce heat to medium-low. Simmer, stirring often, until yogourt is heated through and the consistency of thick gravy, approx. 5 min. Mix in nutmeg just before serving.
- It’s traditional to serve beef stroganoff over buttery egg noodles, but for a healthier option, try quinoa or brown rice.
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