Thirty-Minute Beef Stroganoff

   Prep Time: 5 minutes    Total Time: 30 minutes    Servings: 6

Tasty and easy, this protein-packed recipe is a lightened-up take on the classic comfort meal.

The bone broth and spinach add extra protein and micronutrients to the sauce. It is also packed with mushrooms and onions, which add fiber as well.

Seared sirloin steak, veggies, bone broth, and Greek yogurt create the most flavorful sauce. Serve tossed with egg noodles or over rice. Yum!

Ingredients:

  • 2 to 3 Tablespoons olive oil

  • 1.5 Lbs sirloin, thinly sliced

  • 1 Tablespoon unsalted butter

  • 1 shallot, finely diced

  • 5 to 6 cloves garlic, minced

  • 1 large yellow onion, sliced

  • 2 teaspoons dried thyme

  • 1 ½ teaspoons fine Sea salt, divided

  • ½ teaspoon pepper

  • ½ teaspoon smoked paprika

  • 2 Tablespoons all-purpose flour

  • 2 cups bone broth

  • 8 ounces baby bella mushrooms, sliced

  • 1 to 2 handfuls spinach

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespoon dijon mustard

  • 1 Tablespoon soy sauce

  •  cup plain Greek yogurt

  • 8 ounces egg noodles, cooked to package instructions

 

Directions:

  • In a large skillet, heat the olive oil over medium-high, add about half of the steak to the pan, then season with a ¼ teaspoon salt, and do not move the steak for 2 to 3 minutes.

  • Flip the steak and cook for another minute, then remove from the pan and repeat with the remaining steak.

  • Turn the heat to medium-low, then add the butter.

  • Add the shallots and garlic, and saute for 1 to 2 minutes.

  • Add the onions and saute for 2 to 3 minutes or until they begin to soften.

  • Sprinkle in the spices and flour. Cook for about 1 minute, then turn the heat back up to medium.

  • Deglaze the pan with the broth, scraping all of the brown bits off the bottom.

  • Stir in the mushrooms, spinach, Worcestershire, mustard, and soy sauce, and simmer for 2 to 3 minutes.

  • Add the steak back in, then cover and cook for 2 to 3 minutes or until the mushrooms are softened.

  • Uncover and reduce for another 2 to 3 minutes or until the sauce has thickened slightly.

  • Turn the heat off, then stir in the yogurt.

  • Fold in the cooked egg noodles and serve. Enjoy!




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