Recipes aren’t my usual forté on this blog, but when I find a good one, I have to share it! Tillamook was kind enough to send me their new Farmstyle Greek Yogurts to taste test and I had so much of it, I decided to experiment with one of my favorite dishes: Beef Stroganoff. I found a recipe by trusted chef, Paula Deen and substituted the yogurt for an easy beef stroganoff without sour cream.
First, pour yourself a glass of Merlot – it’s good for your heart! It also happens to pair well with beef stroganoff. If you decide to have a glass while cooking, double the prep and cook time given below. And if you’re me, you triple it.
Now we’re ready to begin.
Easy Beef Stroganoff without Sour Cream
I cut my round steak into bite size pieces (with my little one in mind), and seasoned with salt, pepper and garlic powder. Ms. Paula refers to this as her “House Seasoning.” Then dust with flour. You could also cut the steak into strips as the original recipe suggests if you prefer.
Next, brown the steak in olive oil and butter. Paula Deen is known for her use of butter, so I decided to leave that in this recipe, but you could use just the olive oil to brown the steak instead.
Remove the steak from the pan and add your onion and mushrooms to the pan drippings. I only had a red onion on hand, so I used that instead of a yellow onion. Red onion will give a milder flavor. Sauté until tender and dust with a little flour, then add the steak back into the pan.
Add your mushroom soup and beef broth, cover and cook over low heat for about 30 minutes. Now the whole house is starting to smell delicious!
Cook your noodles while the beef mixture is simmering.
Now the best part, stir in the Tillamook Homestyle Plain and Simple Greek Yogurt in place of sour cream for a healthy twist and just as much flavor. This will thicken the sauce and give it a smooth, creamy texture – so good!
Serve over whole wheat egg noodles, pour yourself another glass of Merlot and enjoy!
- 1 1/2 pounds cubed round steak, cut into bite size pieces
- All-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, sliced (I used red onion)
- 8 ounces fresh mushrooms, sliced
- 1 (10 3/4-ounce) can beef broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- Black pepper
- Garlic powder
- 1 cup Tillamook Plain and Simple Farmstyle Greek Yogurt (2%)
- Cooked whole wheat egg noodles
- Sprinkle the steak with salt, pepper and garlic powder to lightly cover them, and then dust with flour.
- In a large skillet, quickly brown the steak on both sides in the olive oil and butter. Remove steak from the pan.
- Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
- Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.
- Cook over low heat for about 30 minutes, covered.
- Adjust seasoning to taste, adding salt and pepper, as needed.
- Stir the yogurt into the stroganoff during the last few minutes, right before serving.
- Serve over cooked noodles.