Beef Stroganoff with Yogurt and Dill |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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In this warming winter mainstay, rich non-fat Greek yogurt stands in for sour cream and butter. Using multigrain noodles adds an impressive 7 grams of fiber per serving. 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. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper. In 2 batches, cook the steak until browned, about 1 minute per side; transfer to a plate. Return the skillet to medium heat and add the remaining tablespoon of oil. Add the mushrooms and shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes. Return the beef and any accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles and top with the yogurt and dill.
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