Beef Stroganoff With Yogurt and Dill

stroganoff
Photo by Maria Robledo
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 535 calories
    • Calories 22 calories from fat
    • Fat 13 g
    • Sat Fat 3 g
    • Sodium 201 mg
    • Protein 38 g
    • Carbohydrate 71 g
    • Sugar 4 g
    • Fiber 11 g
    • Calcium 50 mg

In this warming winter mainstay, rich non-fat Greek yogurt stands in for sour cream and butter. Using multigrain noodles adds an impressive 7 grams of fiber per serving.

Ingredients

  1. Check 12 ounces multigrain noodles
  2. Check 2 tablespoons olive oil
  3. Check 1 pound sirloin steak, thinly sliced
  4. Check kosher salt and pepper
  5. Check 1 pound button mushrooms, sliced
  6. Check 4 shallots, sliced
  7. Check 1/2 cup dry white wine
  8. Check 1/4 cup nonfat Greek yogurt
  9. Check 1/4 cup chopped fresh dill

Directions

  1. Cook the noodles according to the package directions.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper.
  3. In 2 batches, cook the steak until browned, about 1 minute per side. Transfer to a plate.
  4. Return the skillet to medium heat and add the remaining oil. Add the mushrooms and shallots; cook, stirring occasionally, until tender, 5 to 6 minutes.
  5. Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes.
  6. Return the beef and accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles; top with the yogurt and dill.