Beef Stroganoff With Yogurt and Dill

Beef Stroganoff With Yogurt and Dill
Maria Robledo
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

12
ounces
multigrain noodles
2
tablespoons
olive oil
1
pound
sirloin steak, thinly sliced
kosher salt and pepper
1
pound
button mushrooms, sliced
4
shallots, sliced
1/2
cup
dry white wine
1/4
cup
nonfat Greek yogurt
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.
Sara Quessenberry and Kate Merker
February 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 22 %
  • Protein 38 g
  • Carbohydrate 71 g
  • Sugar 4 g
  • Fiber 11 g
  • Fat 13 g
  • Sat Fat 3 g
  • Sodium 201 mg
  • Calcium 50 mg
What does this mean? See Nutrition 101.

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