Thursday, June 23, 2011

In the Kitchen with Jason: Beef Stroganoff

When I was a kid, my mom would make me whatever dinner I would ask for on my birthday. Without fail, I would always ask for beef stroganoff.
Jess got me a cookbook, Cook This Not That! 350-Calorie Meals, for my last birthday and in it, we found a recipe for beef stroganoff that we love.

  • 2 Tbsp canola oil (divided)
  • 12 oz white mushrooms (sliced)
  • 1 lb sirloin (cut thinly)
  • Salt and black pepper to taste
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 Tbsp flour
  • 1 cup plus 2 Tbsp. low sodium beef broth
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp tomato paste
  • 1/4 cup 2% Greek yogurt
  • Noodles (we prefer tofu noodles to keep this dish calorie-friendly)
  • Heat a large saute pan over medium heat.
  • Add 1 Tbsp oil and cook for about 5 seconds.
  • Add the mushrooms and cook for about 5 minutes, until softened and caramelized.
  • Remove and reserve.
  • Season the beef with salt and pepper.
  • In the same saute pan, add the beef and cook it for 5 minutes, until well-browned all over.
  • Remove and reserve with the mushrooms.
  • Again in the same saute pan, add the remaining oil and cook for about 5 seconds.
  • Add the onion and garlic and cook until translucent.
  • Stir in the flour until it evenly coats the vegetables, then add the low sodium beef broth, balsamic vinegar, and tomato paste, scraping the pan to release any flavorful bits stuck to the bottom.
  • Turn the heat down to low and simmer for about 12 minutes, until the liquid thickens and reduces by about half.
  • Return the mushrooms and beef to the pan and heat through, then remove the pan from the heat.
  • Let it cool for about 2 minutes and mix in the yogurt. (If the heat is too high and you add the yogurt, the yogurt will separate.)
  • To prepare tofu noodles, cut open the two packages of tofu noodles, drain and rinse the noodles.
  • Dry the noodles with paper towel.
  • Cook the noodles in the microwave for 1 or 2 minutes, depending on its power.
  • Serve the stroganoff over the noodles.
Makes about 3 servings.
Each serving is about 375 calories.

I was surprised by the lack of sour cream in this recipe, but the Greek yogurt replaces it properly. If you would like to use real noodles, use about half of a bag of egg noodles.

-Chef Jason

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