I LOVE BEEF STROGANOFF. I think everyone loves it - and much like tuna casserole, it's a dish people like to deny loving. I am a sucker for the creamy, mushroomy and beefy sauce. It warms my soul. I've created a lightened up version of the classic. Swapping out heavy cream with Greek yogurt adds a protein punch, and no flavor is sacrificed. I also double the onion and mushrooms, and cut back on the beef - another trick I love to lighten things up. This is easy to make, and perfect for a time when you're craving some comfort food!
1lb stew meat, cut into 1 inch cubes
Salt, pepper and garlic powder
1 TBS olive oil
1 TBS butter
1 TBS + 1 tsp all purpose flour (plus more if needed) (I used Cup4Cup because I'm a celiac)
1 large sliced sweet onion
16 oz sliced mushrooms
1/2 cup beef broth
1/2 cup 2% or full fat plain Greek yogurt
Season cubed meat generously with salt, pepper and garlic powder. Then massage the meat with your hands. Don't be afraid people, just do it! Then repeat - generously season and massage again! Then dust/sprinkle meat with 1 TBS flour.
In a large pan, heat olive oil and butter until melted and add the meat. Brown on all sides, but do not cook all the way through. Once browned, place meat on a separate plate. Keep the meat drippings!
Add the onions to the meat drippings over medium heat and cook until fragrant and slightly soft. Add the mushrooms and cook until soft. Don't panic if your pan is crowded. Mushrooms and onions cook down a lot! (Pro tip, put a lid on the pan to help cook down the mushrooms and onions faster).
Once cooked down, sprinkle with 1 tsp flour and add the beef. Stir well. Add 1/2 cup beef broth and stir well again. Bring heat up so everything comes to a boil. Then put a lid on it, lower heat to a simmer and let sit for 15 minutes. Taste, add more salt and pepper if needed. Add slowly and season as you like. You can always add more, but you can't take away!
If the consistency of the beef, mushrooms and onion is looking more like a soup than a stew, it's time to add more flour. Take 2 tsp of flour, and place in a separate bowl. Then take some of the cooking liquid and add to the bowl and stir together until a paste forms. You do not want to add the flour directly to the pan or else it will clump, so the paste is key. Once paste if formed, add it to the pan and stir well. The paste should immediately thicken up the sauce. Add the lid back on and cook for an additional 15 minutes.
Meanwhile. Cook 1lb of pasta of your choice. I went with gluten free fusilli.
Check on your stroganoff that has cooked for a total of 30 minutes. It should be done by now! If it's not, and still too soupy, repeat the flour paste step and cook for another 10 minutes.
Once the sauce is done to your liking, stir in 1/2 cup yogurt. The sauce is now done!
Serve over pasta, and sprinkle with parsley if you want to feel fancy.