Skinny Beef Stroganoff

Skinny Beef Stroganoff

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Beef stroganoff is a classically hearty dish. With the thick creamy sauce and egg noodles, it's hard to resist. Luckily, you don't have to! This stroganoff is a little lighter and just as tasty!

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Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 3 C. zucchini noodles, cooked
  • 1 lb. beef tenderloin, thinly sliced
  • 1 onion, diced
  • 2 tsp. garlic, minced
  • 2 tsp. Dijon mustard
  • ½ C. cremini mushrooms, sliced
  • ½ C. white wine, dry
  • 1 ½ C. vegetable stock
  • 1 Tbs. flour
  • 4 Tbs. olive oil
  • 1 Tbs. worcestershire sauce
  • ¼ C. plain greek yogurt
  • Fresh parsley, chopped for garnish
  • Salt and pepper

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Directions

Heat a skillet to medium-high heat with 2 tablespoons of the olive oil. Salt and pepper the beef and saute it for 3 minutes on each side. Use the rest of the oil to saute the garlic and onions. Add the mushrooms after a few minutes and continue to saute for another 5 minutes until they’re softened. Deglaze the pan with the white wine, making sure to catch all of the brown bits from the pan. Turn down the heat to a simmer. In a separate bowl, combine the broth, flour, mustard, and Worcestershire and whisk it together. When the wine reduces, add the broth mixture into the pan and continue to simmer for 5 minutes. Stir in the Greek yogurt and add salt and pepper. Serve over the noodles and top with parsley.


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