Description
This easy Beef Stroganoff recipe uses yogurt instead of sour cream for a creamy tang that adds to the gravy along with peas and spinach.
Ingredients
- 2 tablespoons vegetable oil , divided
- 1.5 pounds top sirloin , trimmed and thinly sliced across the grain
- 3 tablespoons flour , divided
- 1/2 cup sherry or other cooking wine
- 2 cups mushrooms
- 1 cup white onion , chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon paprika
- 1 1/2 cups low sodium beef broth
- 1 tablespoon dijon mustard
- 1 cup fresh baby spinach
- 1 cup frozen peas
- 1/3 cup plain greek yogurt
- 3 tablespoons scallions , sliced diagonally
- 1 tablespoon unsalted butter
- 4 cups egg noodles , cooked and lightly buttered (to prevent sticking)
- 2 tablespoons parsley , roughly chopped
Directions
- Heat 1 tablespoon of the vegetable oil a large skillet over medium-high heat.
- Toss the beef slices with 2 tablespoons flour. Working in batches, add half of the beef to the pan, browning lightly, then remove and set aside, approximately 3 minutes. Add the remaining half of the vegetable oil to the skillet and repeat with remaining half of the beef. Remove and set aside.
- Deglaze the skillet with the sherry, scraping up all of the browned bits.
- Add the mushrooms, onion, pepper, salt and paprika allowing to brown and mushrooms reduce by half for 3-4 minutes.
- Combine 1/4 cup of the beef broth with the remaining 1 tablespoon flour and Dijon mustard, whisking until smooth. Add the broth slurry and remaining beef broth to the pan. Reduce to a low heat and bring to a simmer. Stir continuously and scrape up browned bits from the bottom of the pan.
- When the mixture coats the back of a spoon, stir in the spinach, peas, yogurt, butter and scallions. When combined, add beef back to mixture, tossing to coat. Heat for 2 minutes.
- Spoon the beef mixture over the cooked egg noodles and top with chopped parsley.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
