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Beef Stroganoff

Serves 6

1 clove elephant garlic, minced
1 medium onion, diced
1/2 lb fresh mushrooms, sliced
1 lb beef tenderloin, thinly sliced
1-1/2 C low-sodium beef broth, divided
1 T Worcestershire sauce
1 T minced fresh parsley
1 tsp paprika
3 T all-purpose flour
1 C plain nonfat yogurt
6 C hot cooked noodles, prepared without fat or salt
1 tsp poppy seeds

Lightly sauté garlic, onion, and mushrooms until tender. Add beef and sauté until evenly browned. Stir in 1 C of broth, Worcestershire sauce, and paprika.

Bring to a boil; reduce heat and simmer, covered, until beef is tender, about 10 minutes. Mix the remaining 1/2 C of broth and flour; slowly blend into the beef mixture. Bring to a boil, stirring constantly, and boil 1 minute to thicken.

Reduce heat and stir in the yogurt-do not boil. Toss hot noodles with poppy seeds. Serve beef over noodles.

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