Beef Stroganoff is a classic Russian dish that can often be loaded with fat and calories. This version trims the fat by using a leaner cut of beef and replacing the sour cream that is typically used in the dish with low fat Greek yoghurt.
Peas have been added to this recipe and although they are not native to this dish, they add a contrasting brightness to the final plate and help make this a more balanced meal that the whole family will love.
- 1 lb lean beef sliced into 1/4 inch pieces
- 8 oz button mushrooms, sliced
- 1 medium onion, sliced
- 1 clove of garlic, minced
- 1 cup of defrosted frozen peas
- 2 cups beef stock or broth
- ½ cup red wine
- 1 tbsp olive oil
- 1 tbsp butter
- ½ cup of low fat Greek yoghurt, plus more for garnishing if you want
- 2 tbsp cornstarch
- salt and pepper to taste
- Slice the beef into quarter inch pieces.
- The mushrooms and onions should be sliced and the garlic minced.
- Add the beef, cornstarch and some salt and pepper (to taste) to a ziplock bag and shake it up well so that all the beef is coated.
- Heat a large pan over medium-high heat and add half the beef, after about two minutes turn the beef over and let it cook for another minute.
- Remove the beef from the pan and repeat this process with the other half of the beef. Set this to one side.
- Lower the heat to medium, then add the butter, mushrooms and garlic to the pan.
- Cook for about five minutes or until the onions have softened and the mushrooms begin brown.
- Add the wine and simmer for 2 minutes, then add the beef stock and the beef and simmer uncovered for 30 minutes.
- Prepare the noodles or pasta according to package instructions, make sure that they are gluten-free if you are on a gluten-free diet.
- Add the peas and simmer for an additional two minutes.
- Then add the yoghurt and turn off the heat. Mix until the yoghurt is well incorporated into the sauce.
- Serve with the gluten free noodles or pasta.