Beef Stroganoff

Melanie’s Beef Stroganoff
 
Author:
Recipe type: Phase I FasTrac
Ingredients
  • 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
Instructions
  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

 

Comments are closed.

No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of the author, unless otherwise indicated for stand-alone materials. You may share this website by providing a back-link or the URL of the content you wish to disseminate or you may quote extracts from the website with attribution to shapereclaimed.com. For any other mode of sharing, please contact the author directly. Commercial use and distribution of the contents of the website is not allowed without express and prior written consent of the author.