Lighter Beef Stroganoff
A lighter beef stroganoff that is full of flavor with shallots, garlic and a creamy mushroom sauce with chunks of sirloin steak. Delicious!
Ingredients
- 1.5 lbs sirloin steak, trimmed of fat and cut into 1" pieces (you can also use rib eye steak or other cut of beef such as stew meat, but steak has the best flavor and is more tender).
- 3 tbsp flour, divided (1 tbsp for beef and 2 tbsp for sauce)
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- Olive oil spray
- 2 tbsp butter
- 2 medium shallots, chopped
- 2 cloves garlic, minced
- 1 lb mushrooms, sliced
- 1 cup beef broth
- 1 tbsp reduced sodium Worchestershire sauce
- 1 tbsp Dijon mustard
- 1/4 cup red wine
- 1/2 tsp dried thyme
- 3 tbsp fresh parsley, chopped
- 2 tbsp sour cream
- 2 tbsp plain Greek yogurt
- 12 oz cooked egg noodles or bow tie pasta, optional serving suggestion
- Fresh chopped parsley to garnish stroganoff
Instructions
- Cut sirloin steak into 1" pieces and place in a medium sized bowl.Mix 1 tbsp flour, seasoned salt and pepper in a small bowl. Toss flour mixture with the beef cubes and stir to coat all beef pieces well. Shake off any excess flour.
- Spray large frying pan with generous amount of olive oil spray and heat pan to medium heat.
- Brown sirloin pieces in the pan with olive oil spray (in small batches so pan is not overcrowded), turning pieces so all sides are brown but not cooked through. Spray pan again with olive oil spray between batches if needed. Beef will still be pink inside.
- Remove sirloin pieces to a plate.
- Melt butter in frying pan and add shallots. Cook over medium to medium high heat until tender.
- Add garlic and cook for about one minute.
- Stir mushrooms into shallot/garlic mixture and cook for about 4 minutes or until the mushrooms are softened, stirring occasionally.
- Add remaining 2 tbsp flour to mushroom mixture and cook for about one minute.
- Stir in the beef broth, Worchestershire sauce, Dijon mustard, red wine, and dried thyme. Bring mixture to a boil, reduce heat to a simmer and cook for 5 minutes until mixture is hot and bubbly.
- Add beef with juices, if any, and 3 tbsp fresh chopped parsley and cook for another 2 minutes or until the beef is heated through. If sauce appears to be too thick you may add a little additional beef broth.
- Remove pan from the heat and stir in sour cream and plain Greek yogurt. Add additional salt and pepper to taste if desired.
- Serve over cooked egg noodles or bow tie pasta (optional) and garnish with additional fresh chopped parsley. Additional serving suggestions to cut down on calories and carbs: serve with whole grain pasta, mashed potatoes or zucchini noodles.
- Calories based on 6 servings and does not include pasta.
Nutrition
Calories: 315kcal
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