Beef Stroganoff
Beef Stroganoff
This hearty beef stroganoff dish has been made using yogurt in place of sour cream in the finished sauce. If you would like to omit the wine, use 1 cup of beef broth instead. Serve this convenient dish over rice or egg noodles and enjoy!
Stonyfield Organic Lowfat Yogurt, Plain, 32 oz. Cup; Multi-Serving Yogurt
Prep Time: 5 MINUTES
Serves: 4
Cook Time: 20 MINUTES
Ingredients
- 1 lb beef loin (sliced into 1 inch strips)
- 1 Tbsp olive oil
- 1 yellow onion (thin sliced)
- 1/2 cup mushrooms (sliced)
- 1/2 tsp dried tarragon
- 1/2 tsp paprika
- 2 Tbsp all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup beef broth
- 2 Tbsp Dijon mustard
- 1 cup Stonyfield Organic Low Fat Plain Yogurt
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add sliced beef loin, onion and mushrooms, sauté until meat begins to brown.
- Add flour to the mixture, and continue to cook for two minutes, stirring constantly.
- Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes.
- Remove from heat and stir in dijon mustard and yogurt.
- Serve beef stroganoff over egg noodles.
Let's Keep Cooking
There are so many ways to use Stonyfield Organic yogurt. Try using it in your favorite recipes!
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