Beef Stroganoff Recipe with Yogurt Sauce

servings: 4

Beef Stroganoff Recipe with Yogurt Sauce

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This beef stroganoff recipe uses a yogurt-based sauce for a tangy, creamy take on the classic beef and noodle dish. It is a good option for readers looking for a comforting dinner with Cabot Greek yogurt instead of a heavier sour cream-style sauce.

Ingredients

1 pound top sirloin, cut into thin 1-by-2-inch strips
Salt and ground black pepper to taste
1 tablespoon olive or vegetable oil
3 tablespoons Cabot Salted Butter, divided
¼ cup chopped shallots or onions
8 ounces baby bella (cremini) mushrooms, stems trimmed, caps wiped clean and sliced
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 cups low-sodium beef broth
12 ounces wide whole-wheat or regular egg noodles
⅔ cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Sweet smoked paprika (optional)

Directions

SEASON beef with salt and pepper.
HEAT oil in large heavy skillet over high heat until very hot and shimmering. Add enough of beef so it is in single layer with pieces separated; cook until browned on both sides, about 1 minute per side. Transfer to plate and repeat until all of beef is cooked; set aside.
ADD 2 tablespoons of butter to skillet, reducing heat to medium; add shallots or onions and cook until tender, about 2 minutes.
ADD mushrooms and cook, stirring, for several minutes longer until mushrooms are tender and lightly browned. Add flour, stirring until it is lightly browned and blended in, 30 to 60 seconds longer.
STIR in beef broth, bring to simmer, scraping up browned bits from bottom of skillet, and cook until thickened. Remove from heat.
COOK noodles according to package directions; drain and toss with remaining tablespoon butter.
RETURN skillet with mushrooms and sauce to heat; stir in reserved browned beef and any juices. When heated through, turn off heat under pan and add yogurt and dill, stirring until well blended. Taste and add additional salt and pepper if needed.
SERVE over noodles, sprinkled with paprika if using and chopped parsley.

Tags:Recipe, Entrees, Comfort Food, High Protein, Fall, Winter, Stovetop, Cast Iron

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Recipe Note

Try doubling this recipe to make enough for delicious and hearty leftovers.

Another stroganoff recipe we think you would like: Greek Yogurt Turkey Stroganoff.

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This beef stroganoff recipe uses a yogurt-based sauce for a tangy, creamy take on the classic beef and noodle dish. It is a good option for readers looking for a comforting dinner with Cabot Greek yogurt instead of a heavier sour cream-style sauce.

Directions

SEASON beef with salt and pepper.
HEAT oil in large heavy skillet over high heat until very hot and shimmering. Add enough of beef so it is in single layer with pieces separated; cook until browned on both sides, about 1 minute per side. Transfer to plate and repeat until all of beef is cooked; set aside.
ADD 2 tablespoons of butter to skillet, reducing heat to medium; add shallots or onions and cook until tender, about 2 minutes.
ADD mushrooms and cook, stirring, for several minutes longer until mushrooms are tender and lightly browned. Add flour, stirring until it is lightly browned and blended in, 30 to 60 seconds longer.
STIR in beef broth, bring to simmer, scraping up browned bits from bottom of skillet, and cook until thickened. Remove from heat.
COOK noodles according to package directions; drain and toss with remaining tablespoon butter.
RETURN skillet with mushrooms and sauce to heat; stir in reserved browned beef and any juices. When heated through, turn off heat under pan and add yogurt and dill, stirring until well blended. Taste and add additional salt and pepper if needed.
SERVE over noodles, sprinkled with paprika if using and chopped parsley.