Steak Recipes
Beef Stroganoff with Greek Yogurt Sauce
Nothing feeds a growing family like a hearty, home-cooked meal. Beef stroganoff has always been a traditional dinner dish as generations of families have gathered around the table to share in this robust meal.
Yield: 4 servings
It's no wonder that families have fallen in love with the rich, velvety sauce of seared beef and mushrooms that perfectly complement a warm bed of noodles. Our version of this dinnertime favorite holds true to the familiar flavors while adding creamy Cabot Greek Yogurt, smoky paprika, and baby bella mushrooms for a healthier, heartier sauce.
Ingredients
- 1 pound top sirloin, cut into thin 1 x 2 inch strips
- Salt and ground black pepper to taste
- 1 tablespoon olive or vegetable oil
- 3 tablespoons Cabot Salted Butter, divided
- 1/4 cup chopped shallots or onions
- 8 ounces baby bella (cremini) mushrooms, stems trimmed, caps wiped clean and sliced
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups low-sodium beef broth
- 12 ounces wide whole wheat or regular egg noodles
- 2/3 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
- 1 tablespoon chopped fresh dill
- Sweet smoked paprika (optional)
Instructions
- Season beef with salt and pepper.
- Heat oil in large heavy skillet over high heat until very hot and shimmering.
- Add enough of beef so it is in single layer with pieces separated; cook until browned on both sides, about 1 minute per side.
- Transfer to plate and repeat until all of beef is cooked; set aside.
- Add 2 tablespoons of butter to skillet, reducing heat to medium; add shallots or onions and cook until tender, about 2 minutes.
- Add mushrooms and cook, stirring, for several minutes longer until mushrooms are tender and lightly browned.
- Add flour, stirring until it is lightly browned and blended in, 30 to 60 seconds longer.
- Stir in beef broth; bring to simmer, scraping up browned bits from bottom of skillet, and cook until thickened. Remove from heat.
- Cook noodles according to package directions; drain and toss with remaining tablespoon butter.
- Return skillet with mushrooms and sauce to heat; stir in reserved browned beef and any juices.
- When heated through, turn off heat under pan and add yogurt and dill, stirring until well blended.
- Taste and add additional salt and pepper if needed.
- Serve over noodles, sprinkled with paprika if using.
Attribution
Recipe and photo used with permission from:
Cabot Creamery Co-operative