Mean & Lean Beef Stroganoff

This streamlined Beef Stroganoff swaps heavy cream for low-fat yogurt, creating a creamy, tangy sauce that feels indulgent without the guilt. Tender strips of lean round steak are seared quickly to lock in flavor, then simmered with earthy mushrooms and a splash of dry sherry. The result is a rich, comforting meal with a bright finish. It&# 226;ÂÂs perfect for a busy weeknight dinner when you crave something hearty yet healthy. Serve it hot over fluffy rice for a complete, satisfying plate that the whole family will enjoy.

Cooking Method: Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 230.7

Description

This streamlined Beef Stroganoff swaps heavy cream for low-fat yogurt, creating a creamy, tangy sauce that feels indulgent without the guilt. Tender strips of lean round steak are seared quickly to lock in flavor, then simmered with earthy mushrooms and a splash of dry sherry. The result is a rich, comforting meal with a bright finish. It&# 226;ÂÂs perfect for a busy weeknight dinner when you crave something hearty yet healthy. Serve it hot over fluffy rice for a complete, satisfying plate that the whole family will enjoy.

Ingredients

3/4 pound Beef round steak, cut 1/2"

Directions

1
Partially freeze the beef steak to make slicing easier, then thinly slice across the grain into bite-sized strips.
2
Heat cooking oil in a large skillet over medium-high heat.
3
Brown the beef strips in batches for 2 to 4 minutes, ensuring they are seared but not overcooked.
4
Remove the browned beef from the skillet and set aside.
5
Add sliced fresh mushrooms to the same skillet and cook for 2 to 3 minutes until tender.
6
Remove the cooked mushrooms from the skillet and set aside with the beef.
7
Add dry sherry, water, and instant beef bouillon granules to the empty skillet.
8
Bring the liquid to a boil and cook uncovered over high heat for 3 minutes, reducing it to about 1/3 cup.
9
In a small bowl, whisk together low-fat yogurt, flour, sugar, salt, and pepper until smooth.
10
Stir the yogurt mixture into the reduced liquid in the skillet.
11
Return the beef and mushrooms to the skillet, stirring to combine.
12
Cook over low heat, stirring constantly, until the sauce thickens and is heated through. Do not boil, or the yogurt may curdle.
13
Serve the stroganoff mixture hot over cooked rice.
14
Garnish with snipped parsley if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 230.7kcal

% Daily Value *
Total Fat 13.6g21%
Saturated Fat 5.7g29%
Cholesterol 69.8mg24%
Sodium 61.3mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 24.7g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prevent the yogurt sauce from curdling, keep the heat low once the yogurt is added and avoid bringing the mixture to a full boil.

Partially freezing the beef makes it much easier to slice thinly and uniformly.

Serve immediately over hot cooked rice for the best texture and temperature contrast.

Keywords: beef stroganoff, lean beef, healthy dinner, low fat, yogurt sauce, mushrooms, quick meal, weeknight dinner, comfort food, lightened classic, protein rich, easy recipe, sherry beef, rice topping, family friendly

Read it online: https://www.chefs-mate.com/recipe/mean-lean-beef-stroganoff/