Stonyfield Yogurt – Beef Stroganoff
1 lb beef loin, sliced into 1 inch strips
1 tablespoon olive oil
1 yellow onion, thin sliced
1/2 cup mushrooms, sliced
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup beef broth
2 tablespoons dijon mustard
1 cup plain lowfat yogurtDirections:
Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, saut� until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt. Serve over egg noodles.
This was easy to make, tasty, and healthier for us than a conventional recipe that calls for sour cream. The sauce could have been a little thicker, a little richer; a dab of Worcester sauce would probably not be amiss, and maybe let the meat/onion/mushroom mixture get a little drier before adding the flour. The mustard added a nice bright, tart taste, and we did add salt and pepper, plus we put a little butter and some parsley flakes on the egg noodles.
All in all, a quick and easy dish that we’ll make again.
