Terrible. The sauce is thin and watery. Without a doubt, the worst beef stroganoff I have ever had.
Beef Stroganoff with Yogurt and Dill
In this warming winter mainstay, rich non-fat Greek yogurt stands in for sour cream and butter. Using multigrain noodles adds an impressive 7 grams of fiber per serving.
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- Calories: 535
- Fat: 13g
- Saturated fat: 3g
- Cholesterol: 49mg
- Sodium: 201mg
- Protein: 38g
- Carbohydrate: 71g
- Fiber: 11g
- Sugars: 4g
- 12 ounces multigrain noodles
- 2 tablespoons olive oil
- 1 pound sirloin steak, thinly sliced
- Kosher salt and pepper
- 1 pound button mushrooms, sliced
- 4 shallots, sliced
- 1/2 cup dry white wine
- 1/4 cup nonfat Greek yogurt
- 1/4 cup chopped fresh dill
- Cook the noodles according to the package directions. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper. In 2 batches, cook the steak until browned, about 1 minute per side; transfer to a plate.
Return the skillet to medium heat and add the remaining tablespoon of oil. Add the mushrooms and shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes.
Return the beef and any accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles and top with the yogurt and dill.
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