Ingredients
Units
- 12 oz beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1/2 tsp dried thyme
- 1/2 tsp black pepper, plus more to taste
- 1 tablespoon Dijon mustard
- 1 cup low-sodium beef broth
- 2 teaspoons lemon juice
- 1/2 cup plain Greek yogurt or sour cream
- 8 oz egg noodles (no-salt-added if available)
- Fresh parsley for serving
Instructions
- Bring a pot of water to a boil (do not add salt). Cook egg noodles according to package instructions. Drain and set aside.
- Toss the sliced beef with flour and a few grinds of black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef in two batches until browned but not fully cooked through. Transfer to a plate.
- Lower the heat to medium. Add butter to the pan. When melted, add the onion and cook until softened, about 4 minutes. Add garlic and sauté for 1 additional minute. Add mushrooms and cook until they release moisture and start to brown, 5–6 minutes.
- Stir in thyme, pepper, and mustard. Cook for 1 minute.
- Pour in beef broth and lemon juice. Scrape up any browned bits from the bottom of the pan.
- Return the beef and its juices to the pan. Reduce heat to low and simmer for 5–7 minutes, until the beef is tender and the sauce thickens slightly.
- Remove from heat. Let the pan cool for 1 minute, then stir in Greek yogurt or sour cream until smooth.
- Spoon stroganoff over egg noodles. Top with fresh parsley.
Notes
Store any leftover low sodium beef stroganoff in an airtight container in the fridge for up to 3-4 days. To reheat, place the stroganoff in a pot on the stove over medium heat. Stir occasionally until heated through. You can also reheat in the microwave, stirring every 30 seconds until warm.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian
- Diet: Low Salt