Ingredients for Beef Stroganoff Stonyfield Yogurt
- 1 lb boneless beef top loin steak
- 1 tablespoon olive oil
- 1 medium yellow onion
- 8 ounces mushrooms
- 1 teaspoon dried tarragon
- 1/2 teaspoon paprika
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 cup beef broth
- 2 tablespoons Dijon mustard
- 1 cup plain low-fat yogurt
- cooked egg noodles
- rice
- fresh parsley
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How to Make Beef Stroganoff Stonyfield Yogurt
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 1 pound sliced beef loin, 1 medium onion (sliced), and 8 ounces sliced mushrooms. Sauté until the beef is browned and the vegetables are softened, about 5-7 minutes.
- Sprinkle 2 tablespoons all-purpose flour over the beef mixture. Cook for 2 minutes, stirring constantly, to create a roux.
- Pour in 1/2 cup dry white wine (or 1 cup beef broth), 1 cup beef broth, 1 teaspoon dried tarragon, and 1/2 teaspoon paprika. Reduce heat to medium, and simmer for 10 minutes, or until the sauce has thickened slightly.
- Remove from heat and stir in 2 tablespoons Dijon mustard and 1 cup Stonyfield plain yogurt. Gently stir until combined.
- Serve immediately over cooked egg noodles or rice. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
24g
Fat
5g
Carbs
3g
