I still have some beef tenderloin left over from my prize winnings that have been stashed in the freezer (I still have one pack left!). I decided to make some stroganoff since I do have some fresh mushrooms in the fridge too. I also still have some greek yogurt caesar dressing in the fridge that worked well as a replacement for sour cream in the 7 layer bean dip. I do need to finish it soon.
I first cooked the beef in butter, lightly frying it. I put some soy sauce in it both for flavor and color. I was using frozen beef, so I added a bit of beef broth to it “thaw it” but just enough that the water can easily evaporate once the beef is almost done cooking. Push the meat aside and then add in the vegetables to let it saute. Then mix all together. Taste. Season as needed. Then add the greek yogurt and let it boil for a little bit. Taste again, and top the noodles with it.
Because I use greek yogurt, it is healthier. As well adding more vegetables to it to make it better, and more filling in general.
Healthified Beef Stroganoff Recipe
1 tablespoon of butter
300 grams beef tenderloin
beef broth, about 1/2 cup or more if needed
1 to 2 tablespoons of soy sauce
2 whole leeks, sliced
4 fresh mushrooms, sliced
1/2 cup asparagus, cut into 2 inch lengths
1/2 cup greek yogurt
150 grams of pasta, cooked
In a hot pan, add the butter and immediately follow with the meat. Tossing the meat in it to cook quickly. Season with soy sauce, and add broth if it is looking a bit dry. Once the meat is almost done, set aside and add all the vegetables in, quickly stir-frying it with the meat. Once cooked, taste and adjust seasoning. Add in the greek yogurt and let this simmer. Top pasta with the cooked sauce and meat.