Stroganoff 2021: No Leftovers

Back in 2009, I blogged this recipe:

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, sauté 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

Since then, it’s been a standby that we make about every 2 weeks or so during the colder weather. I’ve had mixed results – it’s pretty good, but over the years I’ve been scribbling notes about adjusting some of the proportions and adding things.

Tonight, I threw caution to the wind, REALLY changed some proportions, and it’s the best batch we’ve ever made. The only improvement would be if the meat were both tender and nicely seared; I think there was too much oil to get a good sear and it ended up braising rather than browning. Here’s how I currently want to make it from now on:

1 lb sirloin or thin sandwich steak, sliced into 1 inch strips
1/2 teaspoon Kosher salt
1/2 teaspoon coarse cracked black pepper
1 tablespoon olive oil, divided into 2 1/2 tablespoon portions
1 sweet onion, thin sliced
1 cup mushrooms, sliced
2 heaping tablespoons all-purpose flour
1/2 cup dry white wine
1 cup beef broth
1/2 teaspoon dried tarragon
1 teaspoon smoked paprika
3 or 4 tablespoons tomato paste
3 Tablespoons Worcestershire sauce
1-2 tablespoons Dijon mustard
1/3 cup plain lowfat Greek yogurt (Kroger brand, Chobani, similar

Egg noodles – follow package directions to cook 2 to 4 portions (we prefer the No Yolk Whole Wheat kind).

Season sliced beef well with kosher salt and cracked black pepper, set aside. Heat 1/2 tablespoon olive oil in a skillet or Dutch oven over medium-high heat, to about 400F. Add sliced beef and sear until brown crust forms on some sides. Don’t move beef around too much. Once seared, remove to clean bowl, add the other 1/2 tablespoon of oil and saute’ the onion and mushrooms until the onions are translucent and mushrooms begin to release juices. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Meanwhile combine tarragon, smoked paprika, wine, tomato paste, and beef broth in a 2 cup liquid measuring cup, and pour mixture over the onions and mushrooms, stirring well to combine the flour coating. Reduce the heat to medium, and allow to simmer 10 minutes. Start the egg noodles cooking. When they’re almost done, drain and add to the strogonoff pan – using a Dutch oven makes this less messy. Remove from heat and stir in Dijon mustard and yogurt to taste.

The goal is to get that good brown “fond” from searing the beef in a relatively dry, hot skillet, and then the onions act as their own deglazing and pick up a nice color. If that doesn’t happen, it still tastes great, and the extra Worcestershire and tomato paste still give a good, rich color to the sauce.

Serves 4. or if you’re us, 2. There were no leftovers tonight.

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