Chef Debi: Yogurt creates creamy, healthy stroganoff
When I delivered food to my weekly client last week, he asked me if I could make him beef stroganoff. It’s his favorite dinner, and he had not had it for a long time.
With heavy cream, sour cream and butter, it is not the healthiest dish. I changed it by using a lean beef tenderloin and whole wheat egg noodles. I used yogurt instead of some of the sour cream and heavy cream. Enjoy!
Beef Stroganoff Made Healthier
3 cups organic beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds beef tenderloin, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
9 tablespoons extra-virgin olive oil
1 medium onion, chopped
1/2 cup vermouth
1 pound organic mushrooms, sliced
3 cloves of garlic, chopped
2 tablespoons sour cream,
1/2 cup of greek yogurt
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package whole wheat wide egg noodles
2 tablespoons butter
Heat the beef stock with the chopped carrot, 3 thyme sprigs and bay leaf. Pat the beef dry and season it with salt and pepper. Put 3 tablespoons of oil in a large, heavy-bottomed skillet over high heat. Fry the meat in batches until it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onion and cook until soft, about 5 minutes. Pour in the vermouth and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
In a large skillet over medium heat, pour in the remaining 6 tablespoons olive oil. Add the mushrooms, garlic and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, yogurt, mustard and parsley. Taste and adjust the seasoning with salt and pepper to taste.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles. Garnish with more sour cream and chopped parsley and serve.
• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or firstname.lastname@example.org, or visit www.mealslikemom.com.
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