James has been working on portion sizes and trying new, healthier recipe versions of his favorite meals with Reach’s Community Living staff.
Recently, he made this healthy beef stroganoff. The recipe made four servings, so James divided it up between four containers so he could eat it throughout the week.
To make it an even healthier meal, James paired the stroganoff with a side of fruit. Great job James!
James’s Healthy Beef Stroganoff
- 1 cup wide egg noodles
- 4 tablespoons olive oil
- 1 lb. beef thinly sliced (sirloin or tenderloin
- salt and pepper
- 1 onion finely diced
- 3 cloves garlic minced
- ½ lb. mushrooms sliced
- ½ cup dry white wine
- 1 ½ cups beef broth
- 1 tablespoon all purpose flour
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijion mustard
- ¼ cup plain 2% fat Greek yogurt
In a large pot filled with salted water, cook the egg noodles according to the package instructions.
As your pasta water is coming to a boil, sautee the beef with 2 tablespoons of oil in a large skillet over medium-high heat. Season with salt and pepper.
Let the meat cook for 3 minutes per side. When both sides are browned, remove the beef from the pan, and transfer to a plate. Set aside.
With the remaining oil, sautee the onion for about 3 minutes. Add the garlic and mushrooms, and stir. Continue sauteing for another 5 minutes, or until the mushrooms are cooked and the onions are soft.
Add the white wine to deglaze the pan, scraping up the browned bits. You can also use a small amount of beef broth if you don’t want to use alcohol.
In a medium bowl, whisk together the beef broth, Worcestershire sauce, Dijion mustard and flour.
Once the wine has cooked off, pour the mixture into the pan, stir and let it simmer for about 5 minutes, stirring occasionally.
Add the Greek yogurt and stir until combined. Return the beef back into the skillet, combine and season with additional salt and pepper (if needed).
Serve this beef stroganoff over the egg noodles and garnish with chopped parsley (optional).