Ellie's healthier beef stroganoff is as satisfying as the traditional dish.
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Beef stroganoff is my husband’s favorite comfort food. And of course I want to keep him happy but I want to keep him healthy too so I came up with this great recipe that has all the flavors of grandma’s but with a fraction of the fat and calories and he loves it. I love it too. Of course it starts with the beef that I’ve just sliced up thinly here, a pound of flank steak, I’m just going to serve people so it’s a real sensible portion. And when you slice steak thinly, it looks like a lot more so it’s a really great way to do portion control without feeling like you have just a measly bit of meat on your plate. While that’s browning, just cut up an onion here. The flavors in this dish are really simple. It’s really no wonder that it’s sort of a classic. This is a classic remade. This is ready to be flipped, I’m just going to cooking the other side for a little bit and see all that gorgeous brown in the pan. Equals flavor, these are ready. I’m just going to transfer this to a plate. Then we’re just going to get the onions sautéing right in there. Another two teaspoons of oil, you don’t need a lot of oil here and two teaspoons does it so don’t add all those calories unnecessarily and I love this part because the onion just really starts to take on the flavor from the meat. So while these soften a bit, cut up my mushrooms. I think mushrooms are one of the most underrated vegetables, they’re loaded with B vitamins and have about as much potassium as a banana, right in there, look at those gorgeous onions. I’m just going to sauté these and now just a little garlic goes in there too. All that great flavor, these are just looking gorgeous starting to brown. I’m going to put the beef back in and get the sauce going. That starts with a little bit of flour so I want it to be a nice thick sauce, have some body to it. Sprinkle on top. It’s going to thicken the sauce just enough and then some beef broth, low sodium and then I add salt to taste later but I like to be in control of the amount of salt. Right in there. A little wine, you can see this gravy starting to happen. This has thicken up beautifully, I’m just going to turn off the heat here and enter creamy. Here I’m using nonfat yogurt, Greek style yogurt which is strained instead of the traditional sour cream. If I were adding sour cream, it would add 27 grams of fat, here, I’m adding none but I’m getting all that tangy creaminess. Now I’m just going to plate it up. I’ve got some whole wheat egg noodles, it has twice the fiber of the regular egg noodles and it has nutty earthy flavor that I think works perfectly in this dish. Just get some of this mushroom beef gravy right on top of the noodles. Parsley and there it is, beef stroganoff, delicious dish, you could feel good about eating.
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