Beef stroganoff is a great way to use up leftover beef from a Sunday dinner or steak barbeque. By making your sauce at home with vegetables, seasonings, and yogurt, you can avoid the high sodium packaged beef stroganoff sauces that are also high in fat.
Low Fat Beef Stroganoff
1/4 cup each of diced onion, leek and celery
2 tbsp finely diced carrot
2 tbsp Hunt’s Tomato Paste
1/2 cup red wine
4 cups Campbell’s Low Sodium Beef Broth
1 clove garlic, chopped, or 1 tsp garlic in oil
1 tsp dried thyme
1 bay leaf
3 tbsp cornstarch dissolved in 2 tbsp water
2 cups fresh sliced mushrooms
3/4 cup diced onion
1 cup Sauce (see above)
1/3 cup low-fat plain yogurt
1 1/2 tsp dijon mustard
1 pound of boneless sirloin steak cut into thin strips
1/4 cup diced tomatoes
For the Sauce: In a saucepan, cook vegetables in a little extra virgin olive oil over
medium high heat until they are browned. Mix in tomato paste and half of the wine and
cook, stirring occasionally, until the alcohol in the wine has cooked off (or evaporated.)
Repeat with the remainder of the wine. Add beef broth, garlic, thyme and bay leaf and bring mixture to a boil. Reduce heat and simmer. The sauce will thicken and reduce. When there is about half the original amount remaining, strain, remove vegetables and return the liquid only to the saucepan. Add the dissolved cornstarch and cook until the liquid has thickened a little.
For the beef, put a little oil or Pam nonstick cooking spray in a medium sized skillet, and cook mushrooms and onions for about 2-3 minutes or until onion is clear and soft. Meanwhile, add yogurt and mustard to the brown sauce and whisk well. Add mushroom mixture into sauce and warm on low. Set aside. Add a little more oil to the skillet and brown the beef strips. Stir beef strips and tomato into the sauce and heat through to serve.
This recipe makes four servings, but the brown sauce makes eight servings, so save and freeze half of the sauce to use at a later date. Many recipes for beef stroganoff call for sour cream which can be higher in fat, so cooking with low-fat yogurt keeps the fat grams low and is also easier to digest for lactose-intolerant eaters.
Serve this low-fat beef stroganoff recipe over cooked egg noodles or brown rice. Garnish with fresh thyme or basil leaves for a distinctive flavor boost. For a delicious healthy meal that covers all the food groups, add a green salad and finish up with a delicious pumpkin dessert.
Each serving has 208 calories, 1 gram of dietary fiber, 5 grams of fat, 10 grams of carbs, and 28 grams of protein.