My mom has been making her Beef Stroganoff recipe for holidays and dinner parties since the Seventies. It’s super rich, laden with butter and white wine. We love it. She made it this year for Christmas, and asked me to rewrite the recipe into an easier format.

So I decided to not only do that, but to also make it healthier, kid friendly and more economical.

The original recipe calls for tenderloin. Tenderloin is the part of beef that you get Filet Mignon from, very tender and expensive. This is fine for celebrations, but I wanted to make this recipe family friendly enough for a week night. I went to the grocery store and lucky me London Broil was on sale for $2.99 a pound compared to $12.99 for tenderloin.

London Broil refers to a method of cooking not the actual cut. This one was a top round steak, not so tender, but certainly more affordable.

Next I took out most of the butter, switched to a small amount of extra virgin olive oil, cut out the wine, and increased the onions and mushrooms.

I also replaced half of the sour cream with non-fat Greek yoghurt to cut down on fat and increase protein.

Ugh, I was certainly worried I was creating a disaster.

Happily the taste was just as good, as a matter of fact it was awesome! The only difference was the meat was a little firmer. So excited. We will be making this all the time.

Enjoy!

Avec Amour, Victoria and Alexander

Awesome Healthier Beef Stroganoff

Yield – 4 Servings

1 Pound Top Round Steak or London Broil

1 Tablespoon All Purpose Flour

1 Tablespoon Extra Virgin Olive Oil

1 10 ounce Box of White Mushrooms, cleaned thick sliced about 2 heaping cups

1 1/2 Cups Chopped Onion, about 2 medium

2 Tablespoons Butter

2 Tablespoons All Purpose Flour

1 Tablespoon Tomato Paste

1 14 ounce Can Beef Broth

1/2 Cup Sour Cream

1/2 Cup Non-Fat Greek Yogurt

1/2 Pound Cooked Extra Wide Egg Noddles

1. Cut meat into 1/2″ strips,

then 1″ rectangles.

Toss with 1 tablespoon of all purpose flour.

2. Heat a 4 quart pot over medium high heat, add oil, brown beef

on all sides.

 

Stir in onions,

cook until tender about 3 minutes, add mushrooms

and cook another 3 minutes. Remove beef, onions and mushrooms from pot and set aside.

3. Turn heat down to low, add butter to pan drippings and melt, while stirring add 2 tablespoons flour

and cook until thick, stir in tomato paste,

stir in beef broth.

Turn heat up and bring to a boil stiring occasionally until thick.

4. Return beef, onions and mushrooms to pot, cook for 3 minutes, turn heat back down to low and stir in sour cream and yogurt.

Keep over low heat and do not let mixture come to a boil again. Serve over egg noodles.

The traditional presentation is to serve over egg noodles, but a healthier alternative I like is over cooked wheat berries,

which are high in fiber.