Healthy Beef Stroganoff: All of the familiar flavor with none of the guilt! Beef and mushrooms come together in a creamy wine sauce that tastes 100% decadent!
As hard as it is, I must resist the temptation to eat like this every night. My solution is to lighten up our favorites whenever possible! This year I started with my Husband’s favorite: beef stroganoff.
This is also one of my dad’s favorite meals. Growing up we generally only got to eat it on his birthday because my mom preferred lighter, healthier fare. Today, in honor of my dad’s birthday I’ve lightened up his favorite meal!
I preserved the required creamy sauce by stirring in 2% Greek yogurt instead of sour cream. It tastes sinfully creamy and rich! No one will ever know that you cut out all the sour cream and only used 1 tablespoon of butter.
The secret behind building great flavor in a simple dish like this one is using quality ingredients: fresh mushrooms, quality wine and homemade beef stock (or organic, low sodium).
The success of this healthy beef stroganoff depends on your mis en place (have all ingredients measured and at the ready from the start) and having your yogurt is at room temperature before it is added to the sauce.
The first time I made beef stroganoff I had to make it twice to get my husband’s approval, but he LOVED this healthier version the first time. He said that he couldn’t even tell that it was made without sour cream. High praise indeed!
This recipe is very easy, but it does require constant attention especially because I’ve reduced the sautéing oil to a bare minimum. Without a lot of oil or butter, the onions and garlic and sauce can easily burn. I think a bit of attention is worth the reduction in fat!
The sauce tastes positively decadent, which is perfect for a special occasion like a birthday but also easy enough for a weekly date-night or family meal!
Even the leftovers were outstanding!
On a side note, I have made beef stroganoff with light sour cream and it doesn’t taste the same. It just didn’t have the same creamy, sinful mouthfeel as the original. For the same reasons I wouldn’t recommend using fat free Greek yogurt or regular, non-Greek, yogurt. I prefer the taste and thickness of Fage 2%, and that is what I used to develop this recipe.
Kitchen Tip: What to do with the rest of the can of tomato paste when a recipe, like this one, only uses 1 tablespoon? You could freeze it all in a plastic baggie or in a Tupperware container, but then you have to thaw the whole thing to get a tablespoon. I like to drop the remaining tomato paste by the tablespoon, drop cookie style, on a piece of wax paper in two rows. Place the wax paper on a cookie sheet and freeze for 2 hours. Place another piece of wax paper on top and press gently to flatten. Cut the paper so that you have two tomato paste disks in each paper strip; stack them inside a ziptop plastic baggie; label; and freeze! I don’t usually even bother to thaw the disks before using.
Craving More Lightened Up Favorites!