When I found the recipe you see in the link below, I saw that it took over 2 hours and the oven was used. I decided again the oven and let it cook on the stove instead. My friend and I were quite amazed with the results considering I changed quite a bit with the recipe. It's very low calorie and fat. On the website, it brought it in around a little over 200 calories (without the noodles) and 9 grams of fat. Check it out below for a complete list of nutritional information.
Homemade Beef Stroganoff
1/2 pound beef top round, trimmed and cut into thin slices
3 Tbsp. olive oil
|Forgot the sprig of parsley, but it was very tasty. Can't wait for the leftovers! :)|
This version did not have onions to cater to my friend's tastes.
3 garlic cloves, minced
3 Tbsp. all-purpose flour
2 tsp. paprika
Dash red cayenne pepper
14 oz. beef broth (made from 14 oz. water and low sodium beef broth powder)
2 Tbsp. dijon mustard
2 red bell peppers, diced
1/4 cup red wine (I used merlot.)
1 lb. mushrooms (2-8 oz. containers), sliced
1/4 tsp. salt
Freshly ground pepper to taste
1 A&E Greek yogurt (regular 6-oz.)
Fresh parsley, chopped
1. Slice the beef across the grain into thin strips. Heat 1 tsp. of olive in Dutch oven over high heat. Add beef and cook until browned on all sides for approximately 1-2 minutes. Transfer to plate, and reduce heat to medium.
2. Add 2 1/2 Tbsp. olive oil to pot. Add onion and red peppers until tender (about 5 minutes). Add garlic, flour, and paprika. Cook stirring one minute more. Add broth, red wine, mustard, and beef. Bring to a simmer and cover pot for about 15-20 minutes.
3. Add mushrooms and Greek yogurt, stirring.
4. Season with salt and ground fresh pepper and garnish with fresh parsley. May serve with mashed potatoes, biscuits, or egg noodles.