One of my husbands favorite meals is beef stroganoff. He’s be working a lot and had to travel to Canada for work, in February, where they plug in their non-electric automobiles just to keep them from freezing. I needed to do something nice for him fo’ sho’. I never knew that this dish hailed from ‘Mother Russia’ until I started doing some basic research. Fun fact: Beef Stroganoff was created by a chef during his service to Count Stroganoff and his family. After this meal won first place in a culinary competition, it became quite the popular dish. The 3 main delicious ingredients are still in today’s versions of the dish: beef, mushrooms, and sour cream. BUT, in this version we lightened it up just a bit to cut the calories and the guilt.
I’d never put dill in stroganoff before, and I will never make that mistake again. Its delicious. Just do it. Sometimes this dish can be too heavy, in actual texture and in taste. The fresh flavor of the dill cuts through that heaviness. If you want a super creamy stroganoff, you’ll need to add cream or half/half to this recipe instead of skim milk. This version does have some cream texture to it, but not a lot. Since we needed to lighten this up, we started with our dairy choices. To quote Truvy from Steel Magnolias: “Calories Calories’.
This dish is perfect for the cold nights we have right now in KC. Warm, delicious, savory and lower calorie than most recipes. I hope you love it as much as I do (and as my husband did). 🙂
- 1 lb. wide egg noodles
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 lb. baby bella mushrooms, cleaned, stems removed, thinly sliced
- 1.5 lb. top sirloin beef, sliced into 1/8 inch slices (salt and peppered)
- 1 tablespoon dried dill
- 1 teaspoon thyme
- 2 tablespoons stone ground mustard
- 2 cups beef broth
- 1 cup light sour cream
- 3 tablespoons all-purpose flour
- 4-5 tablespoons skim milk
- 1 tbsp butter (optional)
- chopped fresh parsley for garnish
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 tbsp olive oil
- salt, to taste
- coarse ground pepper, to taste
- Bring large pot of water to boil.
- Salt water and pour in egg noodles. Cook until soft and drain. I leave in strainer so I can run hot water over the noodles again to get them heated back up just a little while before serving.
- While pasta is cooking, heat saute pan over medium heat with olive oil.
- Sauté onions and garlic until they start to soften, about 3 minutes.
- Stir in mushrooms and sliced beef.
- Sprinkle generously with salt and pepper.
- After about 5 minutes, beef should be fully cooked and vegetables tender.
- Stir in spices (thyme, dill, red pepper flakes – if using), mustard & beef broth. Simmer uncovered for 10 minutes.
- Stir in sour cream.
- In a small bowl, whisk flour and half and half together to create a slurry. Ensure there are no lumps. Pour this into the hot pot, stir and cook 5 minutes to thicken sauce.
- Add 1 tbsp of butter (optional)
- Taste, adjust seasonings to your liking (I added more pepper and a dash of salt)
- Spoon noodles onto plate or bowl and top with stroganoff.
- Garnish with parsley and serve warm.