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Beef Stroganoff
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Servings
6
servings
Ingredients
US Customary
Metric
1x
2x
3x
1
bag
12 oz. Whole Grain Extra Broad Egg White Noodles
1.5
lbs.
lean ground beef
1
sweet yellow onion
chopped
3
cloves
garlic
minced or pressed
1
cup
8 oz. fresh or frozen carrots, chopped
1
cup
8 oz. cremini or baby bella mushrooms, sliced
½
cup
dry red wine
2
cups
reduced sodium beef stock
2
tbsp.
cornstarch
2
tbsp.
dijon mustard
1
small container
5.3 oz. nonfat greek yogurt
Sea salt and fresh ground pepper
to taste
2
tbsp.
parsley
chopped
Instructions
Cook noodles according to package instructions to al dente. Reserve 1 cup of the starchy cooking water. Drain, return to pot and keep warm.
Heat a large skillet over medium-high heat, add ground beef and brown the meat.
Once the meat is browned, add onion, garlic, carrots and mushrooms.
Cook the vegetables until tender and golden brown, approximately 5 minutes.
Deglaze the pan with the red wine, scraping the brown bits off the bottom of the pan and reducing the wine by half.
Combine a couple of splashes of the beef broth with the cornstarch in a small ramekin and set aside.
Pour the remaining beef broth in the skillet, stir to combine and cook down for 3-4 minutes to reduce by about ⅓.
Pour the cornstarch/beef broth mixture in the pan and stir to combine.
Continue to cook for a couple of minutes and the sauce will begin to thicken.
Add greek yogurt and dijon mustard and stir to combine.
Season with salt and pepper.
Add meat mixture to noodles with just enough of the starchy cooking water to achieve a creamy sauce consistency.
Portion into bowls and garnish with parsley.
Keyword
beef
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