Beef Stroganoff

Melanie’s Beef Stroganoff
Recipe type: Phase I FasTrac
  • 1 lb. steak (I used top round, but siroin or other lean cut would work), cut into bite-sized pieces
  • 16 oz. container of sliced mushrooms
  • 1 large onion, chopped
  • 2 T. arrowroot powder
  • 2 c. beef broth
  • 1 c. plain Greek yogurt (low or non-fat)
  • salt and pepper
  1. Spray a skillet with cooking spray or a light spritz of olive oil. Over high heat, brown steak on all sides. Once steak is cooked, remove from skillet and set aside.
  2. Add onions to pan. Cook for 3-4 minutes, stirring frequently.
  3. Add mushrooms and cook for 5-6 minutes, still stirring frequently, until most of the liquid has been absorbed.
  4. Add the arrowroot powder and stir until the onion mixture has been well-coated.
  5. Add the meat back to the pan.
  6. Slowly add broth, stirring constantly. Bring to a boil.
  7. Reduce heat to medium high and simmer for 8-10 minutes or until the sauce has reduced to the consistency you desire.
  8. Remove pan from heat. Stir in yogurt. Enjoy.
  9. CROCKPOT VARIATION: by Penny Ehlenbeck Hawkins - I cooked it for around 8 hrs on low. Last 15 mins, I added the water & arrowroot and some dijon mustard for the thickening part


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