This is a favorite at our house (particularly with my hubby), so to find a recipe (on the back of a plain yogurt container) that still gives you the rich flavor, but spares you the fat and calories made me a happy cook! Yogurt stands in for the sour cream.
You won’t even miss it.
*Lyd’s Tip: This is a great way to use up left over beef or pork from that Sunday roast or slow cooked shredded meat – I even like to save some of the drippings because it adds so much flavor (there went all the calories I just saved... but it was worth it, right? Don’t worry that it has a different flavor profile. For example, sometimes I use the shredded pork from my South Carolina Pork Sliders, and I use the drippings. It create a whole knew version of flavorful stroganoff that you just couldn’t achieve any other way. :) You can kind of substitute that for the beef stock, too.
Beef Stroganoff (mountainhighyogurt.com)
- 1½ pounds beef tenderloin,
cut into thin strips (Time to repurpose that roast I was talking about.)
- Salt and pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons cooking oil
- 3 tablespoons grated onion
- 1½ cups beef stock
- 3 tablespoons tomato paste (How strange is that? I know, and who has 3 tablespoons handy—I hate opening a can for that, but it did give it a cool flavor. Don’t panic if you don’t have it though.)
- ½ teaspoon chopped fresh basil
- ¼ cup sherry (I don’t use alcohol, so this is when I either throw in apple juice or those roast drippings I was talking about in Lyd’s Tips.)
- 1 cup sliced mushrooms (I don’t always have fresh mushrooms—my daughters would like it if I didn’t have any, but I drain a can and it works pretty well.)
- 1 cup Plain Mountain High Yoghurt
- 2 cups cooked rice or noodles
- I sprinkle with Parmesan.
Season beef with salt and pepper to taste, then dust with the flour, tossing until all surfaces are coated.
In a large skillet over medium-high heat, warm oil, then add beef and onions. Cook until beef is browned but still pink on the inside, about 6 minutes.
Add beef stock, tomato paste, basil, sherry, and mushrooms. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Remove from heat, stir in yoghurt, and serve over rice or noodles.
Makes 6 servings.