I just made Beef Stroganoff using a Stoneyfield Yogurt recipe that I’ve had for years (David avoids dairy food but can tolerate yogurt). The funny thing is I’ve never actually used Stoneyfield, just whatever plain nonfat yogurt I found at the store. This time I used a Greek yogurt called Chobani that I found at Meijier, and notice a marked improvement in taste and texture. Result: very creamy and smooth, nice and thick, and VERY tangy. Stoneyfield is fine, too, but this Chobani stuff is strained Greek-style, and thus isn’t watery or “loose” when combined at the end. The Dijon mustard is a squeezable “Honey Dijon” type, not exactly according to Crocker, but also bringing a little something to the party.
I’ll be trying some of Chobani’s recipes this summer, for sure.
Stonyfield Yogurt – Beef Stroganoff
1 lb beef loin, sliced into 1 inch strips
1 tablespoon olive oil
1 yellow onion, thin sliced
1/2 cup mushrooms, sliced
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup beef broth
2 tablespoons dijon mustard
1 cup plain lowfat yogurt
(I always throw in 2 or 3 tablespoons of Worcesterchire sauce with the mustard and yogurt)
Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, sautÃ© until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt. Serve over egg noodles.
Yields: 4 servings
Nutrition Facts Per Serving:
Calories 340; Calories from Fat 150; Total Fat 17g; Cholesterol 70mg; Total Carbohydrates 13g; Protein 29g, Fiber 2g