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Introduction
Beef Stroganoff, despite its Russian-sounding name, has become a quintessential American comfort food since its popularization in the 1950s. This healthier crockpot adaptation pays homage to the post-war era when convenience cooking began to flourish. As families sought quick, satisfying meals, the slow cooker became a kitchen staple. Our version maintains the dish's creamy decadence while incorporating modern health-conscious tweaks, proving that comfort food can indeed be nutritious. Perfect for busy families or anyone looking to enjoy a classic with a wholesome twist, this recipe bridges the gap between nostalgic flavors and contemporary dietary preferences.
Ingredients
• 1 pound lean beef sirloin, cut into 1/2-inch strips
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup low-sodium beef broth
• 1/2 cup plain Greek yogurt (2% fat)
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon smoked paprika
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 8 ounces whole wheat egg noodles, cooked according to package instructions
Step 1:
Heat olive oil in a large skillet over medium-high heat. Season beef strips with salt and pepper, then add to the skillet. Cook for 3-4 minutes until browned. Remove beef and set aside.
Step 2:
In the same skillet, add chopped onion and sliced mushrooms. Cook for 5-6 minutes until softened and lightly browned.
Step 3:
Add minced garlic and cook for an additional 30 seconds until fragrant.
Step 4:
Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
Step 5:
Slowly pour in beef broth while stirring constantly to prevent lumps. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
Step 6:
Reduce heat to low. Whisk in Greek yogurt, Dijon mustard, Worcestershire sauce, and smoked paprika until smooth.
Step 7:
Return the beef to the skillet and simmer gently for 5-7 minutes until beef is cooked through and sauce is creamy.
Step 8:
Stir in chopped parsley and adjust seasoning with salt and pepper to taste.
Step 9:
Serve hot over cooked whole wheat egg noodles.
Q: Can I use sour cream instead of Greek yogurt?
A: Yes, you can substitute sour cream for Greek yogurt, but it will increase the calorie and fat content of the dish.
Q: How can I make this recipe gluten-free?
A: Use gluten-free flour for thickening and serve over gluten-free noodles or rice instead of wheat noodles.
Q: Can I make this recipe ahead of time?
A: You can prepare the sauce and beef ahead of time, but it's best to cook the noodles fresh. Reheat the sauce gently before serving.
• For a dairy-free option, substitute the Greek yogurt with coconut cream or cashew cream.
• Choose lean beef sirloin for reduced fat content while maintaining tenderness.
• Fresh mushrooms are preferred, but you can use rehydrated dried mushrooms in a pinch.
• This recipe contains gluten (from flour and noodles) and dairy (from yogurt). For gluten-free, use gluten-free flour and noodles.
• For extra flavor, consider adding a splash of dry white wine when sautéing the mushrooms.
Divide the cooked whole wheat egg noodles among 4 plates and top with equal portions of the beef stroganoff. Garnish with additional fresh parsley if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
Start cooking the egg noodles when you begin simmering the sauce to ensure everything is ready at the same time.
- Don't overcook the beef to keep it tender. It will continue cooking when returned to the sauce.
- Temper the Greek yogurt by stirring in a small amount of the warm sauce before adding it to the skillet to prevent curdling.
- For a thicker sauce, let it simmer for a few extra minutes before adding the beef back in.
For a vegetarian version, substitute the beef with thick slices of portobello mushrooms or cubed firm tofu. Use vegetable broth instead of beef broth.
Pair with a light-bodied red wine like Pinot Noir or a crisp white wine such as Sauvignon Blanc. A side of steamed green vegetables like broccoli or green beans complements the rich flavors.
This dish is suitable year-round but is especially comforting in fall and winter months.
This recipe contains gluten (flour, noodles), dairy (Greek yogurt), and may contain mustard. It may also contain soy (in Worcestershire sauce, check the label).
