Ps. This recipe was taste tested and approved by my very health conscious daughter…thanks.
- Very lean sirloin steak
- Unsalted, fat free beef stock-100% natural-No MSG
- 99% Fat free canned mushroom soup
- Wheat flour
- Fage Total 0% Greek Strained Yogurt (I can’t say enough about this)
- No additional salt added
Gail’s Beef Stroganoff
Servings: 4 - 5 Servings
1 ½ Lbs. Sirloin Steak, about ½ inches thick, trimmed of all fat2 Tbls. Extra Virgin Olive Oil
1 Large Sweet Onion, sliced thin
¼ Tsp. Mrs. Dash - Original Blend
½ Tsp. Dried Thyme
¼ Tsp. Ground Black Pepper
8 oz. White Button Mushrooms, sliced
½ Green Bell Pepper, large dice
2 Garlic Cloves, minced
2 Tbls. Wheat Flour
1 ½ Cups Beef Stock, Unsalted and Fat Free and 100% Natural
½ of a 10 ¾ oz. Can Cream of Mushroom Soup – 99% Fat Free
½ Cup Fage Total 0% Greek Strained Yogurt
2 ½ Cups No Yolks, Broad Noodles, cooked according to package directions
Note:I used a very lean piece of sirloin steak and removed all visible fat from the edges. As for the canned soup, I used only one half of a can to cut back on the sodium.
If after adding the yogurt you may feel the Stroganoff is not hot enough to serve, just simply reheat it on the stovetop for a few minutes on low heat, stirring often.
- Slice all fresh vegetables and mince the garlic; set aside
- Slice steak into 1 x ½ inch thin slices; set aside
Heat a 12 inch skillet over medium high heat; Add olive oil and onions; sauté until translucent. Sprinkle onions with Mrs. Dash, thyme and ground pepper; stir to incorporate. Then add the steak; sauté 8 minutes; stir to brown on all sides. Then add the sliced mushrooms and garlic; sauté 5 for minutes. Then add the green pepper; sauté for about 3 minutes, retaining their crunchy texture.
Reduce heat to medium low; sprinkle flour over beef and vegetable mixture; cook for 2 minutes, stirring often to incorporate the flour. Add beef stock; stir and cook until bubbly. Add cream of mushroom soup; stir and continue to cook until thickened, about 5 more minutes. Remove pan from heat and slightly cool the beef mixture. Add yogurt and stir to incorporate.
Serve Stroganoff over cooked noodles along with your favorite vegetable. I prepared roasted Brussels sprouts to serve on the side, see recipe below.
Roasted Brussels Sprouts
1 lb. Fresh Brussels Sprouts2 Tbls. Extra Virgin Olive Oil
¼ Tsp. Mrs. Dash Original Blend
1/8 Tsp. Ground Pepper
Preheat oven to 400 degrees
Wash the Brussels sprouts, remove any loose outer leaves and trim the bottoms; cut in half, lengthwise.
In a bowl, add Brussels sprouts, olive oil and seasonings; stir to coat.
On a baking sheet, arrange Brussels sprouts, cut side down. Place in pre-heated oven; roast about 25 minutes until tender and the cut sides are lightly browned and crispy.
Side Note: I was never a fan of Brussels sprouts until I roasted them. They are now one of my favorite go-to vegetables!