This easy Beef stroganoff recipe is healthy and can be prepared under 45 minutes. The classic ingredient for the stroganoff sauce is the sour cream but I swapped it with greek yogurt. This yogurt preserves its distinctive sour taste and is perfect to the dish. Thumb rule for this dish is to use a good steak that’s tender and juicy. I love the pale brown creamy color, flavor of mustard and beef broth. Delicious stroganoff can be served with pasta, noodles or rice. Enjoy!!!
Ingredients
Ingredients
400 gms beef sirloin fillets (cut in strips)
2 tbsp olive oil
1 medium sized onion
250 gms small button mushrooms
1½ tbsp all purpose flour
200 ml beef broth
1 tbsp dijon mustard
1½ cup greek yoghurt (2% fat)
1 cup chopped celery
1 cup chopped scallions
2 inches sliced ginger
salt and pepper to taste
Procedure
- Slice the sirloin fillet steak into 5mm / 1/5″ strips (cut long ones in half).
- Sprinkle pinch of salt and pepper and add olive oil. Mix well and let it rest for 10 minutes.
- In a large skillet heat 1 tbsp olive oil over high heat. Add the marinated beef and spread it with tongs. Let it brown for 1 minute.
- Add ½ cup of flour to the meat and mix well for 30 seconds. Transfer onto a plate.
- Turn heat down to medium high. Add 1 tbsp olive oil. Then add onions, cook for 1 minute, then add mushrooms and celery. Cook them until golden.
- Add the beef strips and mix well.
- Add remaining flour and stir for a minute and a half.
- Keep adding the broth while stirring. Once incorporated, add the remaining broth.
- Add the greek yoghurt and mustard and stir well. (It might look it splits but don’t worry -yoghurt will “melt” as it heats).
- Reduce the heat to medium low and let it in simmer.
- Once it thickens to a creamy consistency (about 5 minutes), adjust salt and pepper to taste.
- Add half cup chopped scallions and simmer for a minute. Switch off the heat and let it rest for 10 minutes.
- Serve with jasmine rice and vegetables. Sprinkle the rest scallions over for garnishing.