October is National Pasta Month and we’re dishing up oodles of noodles to celebrate! With Fall in full force a comforting bowl of pasta is just the ticket to take the chill off. Try this guilt-free, healthier twist on the classic beef stroganoff that swaps Greek yogurt for the cream. It’s hearty, comforting and ready in just 20 minutes.
Healthier Beef Stroganoff
Courtesy of Pasta Fits
Makes 4 servings
4 oz. wide egg noodles
2 Tbsp. vegetable oil
12 oz. beef tenderloin, sliced into approximately 2-inch strips that are ¼-inch thick
1 cup onion, thinly sliced
1 ½ cups button mushrooms, thinly sliced
¼ cup cognac or brandy
1 cup no-sodium added beef stock
1 Tbsp. Dijon mustard
¾ cup Greek yogurt
2 Tbsp. dill, finely chopped
1 tsp. paprika
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and set aside.
Heat a large sauté pan over medium-high heat. Season the sliced beef with a bit of salt and pepper. Heat the oil and sauté beef just long enough to lightly brown, about 1 minute per side. Remove to a plate.
Add the sliced onion and mushroom to the pan and cook until lightly browned, about 5 minutes. Deglaze the pan with the cognac, then add the beef stock and Dijon mustard. Cook until reduced by about one quarter. Remove the pan from the heat and stir in the yogurt, dill, and beef.
Divide noodles between 4 bowls. Top with the stroganoff and garnish with paprika.