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How To make Mean and Lean Beef Stroganoff
3/4 lb Beef round steak, cut 1/2"
Thick and trimmed of fat 1 tb Cooking oil
2 c Sliced fresh mushrooms
1/2 c Dry sherry
1/2 c Water
1/2 ts Instant beef bouillon
Granules 1 8 ounce carton plain low
Fat yogurt 1 tb All purpose flour
1 ts Sugar
1/2 ts Salt
Dash pepper 2 c Hot cooked rice
Snipped parsley (opt) Partially freeze the steak.Thinly slice across the grain into bite-size strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4 minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high heat 3 minutes or until liquid is reduced to 1/3 cup. Combine yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture into the liquid in the skillet;stir in meat and mushrooms.Cook and stir over low heat until the mixture is thickened and heated through;DO NOT BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with snipped parsley,if desired.Makes 4 servings.
How To make Mean and Lean Beef Stroganoff's Videos
Making Beef Stroganoff
My version of this classic dish comes together easily and is a perfect comfort food meal. Serve over buttered noodles and you have a crowd pleaser!
1 1/2 pounds sirloin steak
2 TBSP olive oil
Salt and pepper
2 TBSP butter
1 cup finely diced onion
8oz sliced mushrooms
1 cup beef stock
1 tsp Worcestershire sauce
1 tsp paprika
1 bag (12oz) egg noodles
8oz sour cream
pinch of nutmeg
1 cup panko bread crumbs
2 TBSP butter
Put the sirloin steak in the freezer for 45-60 minutes. This will help firm the meat and make it easier to slice. Cut steak against the grain in thin strips that are 3-4 inches long and 1/4 inch thick.
Using a large skillet (12 inch) or an electric skillet, add 2 TBSP olive oil and cook steak over medium heat. After adding steak to pan, season with salt and pepper. You may need to do this in two batches. Transfer cooked steak to a plate and cover with foil to keep warm. Remove fat from skillet and and add butter. Once butter is melted, add onion and saute until soft, 4-5 minutes. Add mushrooms to skillet and season with salt and pepper. Cook until mushrooms are tender, another 4-5 minutes.
Add beef stock, Worcestershire sauce and paprika to skillet. Simmer, covered, for 10-15 minutes.
Start to prepare your egg noodles as directed on package.
Remove skillet from heat. Add nutmeg (just a pinch) and add sour cream and stir in until dissolved. Add the beef back into the skillet and stir together with sauce. Over a very low heat, allow to meat to warm through for about 5 minutes.
In a dry skillet, add panko bread crumbs. Toast crumbs over a medium high heat. Keep an eye on them - they can burn quickly. Once they start turning golden brown, add 2 TBSP butter and allow to melt, mixing butter in with the bread crumbs. They will continue to toast. Remove from heat.
After draining you noodles, add buttered bread crumbs on top and toss in. Serve noodles on plate topped with a generous helping of the Beef Stroganoff. Enjoy!
AFTER TRYING THIS RECIPE, I ONLY WANT TO EAT BEEF MINCE THIS WAY.
DID YOU LIKE OUR RECIPE?
AFTER TRYING THIS RECIPE I ONLY WANT TO EAT BEEF MINCE THIS WAY.
INGREDIENTS:
1 KG OF BEEF MINCE
AND 3 EGGS
BLACK PEPPER
ORÉGANO
MILD PAPRIKA
SALT
3 GARLIC CLOVES
1 GRATED ONION
3 BOILED AND PEELED POTATOES
1 CUP OF BREADCRUMB
HERBS
OIL
200 G OF CREAM CHEESE
GRATED MOZZARELLA CHEESE
TOMATO SLICES
OIL
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45 min CREAMY GROUND BEEF STROGANOFF
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Ground Beef Stroganoff -- Fast and Easy Budget Friendly Weekday Meal
Ground Beef Stroganoff -- Fast and Easy Budget Friendly Weekday Meal
Ground Beef Stroganoff
Ingredients
• 1 pound lean ground beef
• 1 small onion diced
• 1 tsp garlic minced
• ¾ pound fresh mushrooms sliced
• 3 tablespoons flour
• 2 cups beef broth
• 2 teaspoons Worcestershire sauce
• salt & pepper to taste
• ½ tsp italian seasoning
• ¾ cup sour cream
• 2 tablespoons fresh parsley
Instructions
1. Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
2. Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
3. Add broth, Worcestershire sauce, italian seasoning, salt, & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
4. Remove beef mixture from the heat, stir in sour cream and parsley.
5. Serve over egg noodles.
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Eat it Anyway: Beef Stroganoff
We were hungry for a little something different this week and my new cookbook from my PGH Mom Deb came through! This week I made a recipe for Beef Stroganoff from Michael Matthews. It came out to just under 500 calories per serving and serves 4! Check it out!
Link to the Mikes Cookbook, The Shredded Chef:
Ingredients:
8oz Egg Noodles
1lb Beef Tenederloin
2tbs Extra Virgin Olive Oil
1/2 Medium Onion
4oz White Mushrooms Sliced
1tbs Cornstarch
10.5oz Condensed Beef Broth
1tbs Dijon Mustard
1 clove Garlic
3tbs White Wine
1/2tbs Worcestershire Sauce
2tbs Low-Fat Sour Cream
2tbs Reduced Fat Cream Cheese
Process:
1. Boil a large pot of water and cook the noodles according to bag instructions
2. While the noodles cook, season the meat with salt and pepper. Warm oil in skillet and cook beef until browned.
3. With the beef to one side of the skillet, add onions and mushrooms, cook for about 3-5 minutes. Move to the side with the beef and mix cornstarch with 2tbs of broth. Cover beef, onions, and mushrooms with the mixture
4. Pour remaining beef broth in the skillet and bring to a boil. Reduce the heat to low and stir in mustard, garlic, wine, and Worcestershire sauce. Over and let simer for 10 minutes.
5. Two minutes before beef is done, stir in sour cream and cream cheese. Stir well and allow beef to finish cooking. Let sit for 5 minutes and serve
Pouncy's Beef Stroganoff
Beef Stronganoff, such a simple and delicious dish. I show viewers how to prepare this dish. I also present options if you do not want to use Pasta.