Beef Stroganoff

Mushrooms and nutmeg make a delicious yogurt-based sauce for the pasta in this beef recipe.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 5
• Cuisine: Russian
• Difficulty: Easy
• Cost: $4.19/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory
• classic
• quick
• sauté

Ingredients

• 1 pound beef (lean, top round)
• 2 teaspoon vegetable oil (divided)
• 0.75 tablespoon onion (finely chopped)
• 1 pound mushrooms (sliced)
• 0.25 teaspoon salt
• 1 dash black pepper
• 0.25 teaspoon nutmeg
• 0.5 teaspoon dried basil
• 0.25 cup beef broth (low-sodium)
• 1 cup yogurt (low-fat, plain)
• 6 cup macaroni (cooked in unsalted water)

Instructions

1. Cut beef into 1-inch cubes.
2. Heat 1 teaspoon oil in non-stick skillet.
3. Sauté onion for 2 minutes.
4. Add beef and sauté for additional 5 minutes.
5. Turn to brown evenly.
6. Remove from pan and keep hot.
7. Add remaining oil to pan; sauté mushrooms.
8. Add beef and onions to pan with seasonings.
9. Add beef broth and yogurt; gently stir in.
10. Heat, but do not boil.
11. Serve with macaroni.

Notes

If thickening is desired, use 2 teaspoons cornstarch. The calories are the same as flour, but cornstarch has double the thickening power. These calories are not figured into the nutrients per serving.

Nutrition (per serving)

• Calories: 450
• Protein: 34.4 g
• Carbohydrates: 59 g
• Fat: 7.3 g
• Fiber: 4 g
• Sodium: 233 mg
• Saturated Fat: 2.3 g
• Sugar: 6.1 g
• Cholesterol: 59 mg