Description
A tender and creamy beef stroganoff made without added sugars, perfect for family dinners or special occasions.
Ingredients
Scale
- 3/4 lb well-trimmed beef sirloin, cut into 1-inch chunks
- 2 cups cremini mushrooms, thickly sliced
- 1/4 cup yellow onion, finely diced
- 2 garlic cloves, finely minced
- 1 tsp Kerrygold unsalted butter
- 1 tsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 3/4 cup low-sodium beef broth
- 2 tsp sugar-free Worcestershire sauce
- 1 tsp Dijon mustard
- 1/4 tsp fine sea salt, divided
- 3/4 cup Fage 0% Greek yogurt, room temperature
- 1 oz Philadelphia light cream cheese, softened
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
- Pat beef completely dry. Season with paprika, pepper, and half the salt.
- Heat olive oil in a wide skillet over high heat until very hot.
- Sear beef chunks in a single layer, cooking for 2 minutes per side until deeply browned. Transfer onto a plate.
- Reduce heat to medium. Add butter, mushrooms, and onion to the skillet.
- Cook for 8–10 minutes, stirring occasionally until mushrooms are deep golden.
- Add garlic and cook for 30 seconds until fragrant.
- Add broth, Worcestershire, Dijon, and remaining salt. Scrape up the browned bits from the pan.
- Simmer for 4–6 minutes until liquid reduces by about one-third.
- Whisk yogurt and softened cream cheese until smooth.
- Temper the yogurt mixture by stirring in 3 tablespoons of the hot sauce.
- Pour tempered dairy back into the skillet and stir until silky and combined.
- Return beef and any resting juices to the skillet; warm on low for 2 minutes.
- Adjust seasoning and scatter parsley over the top. Serve immediately.
Notes
This can be made ahead of time and reheated gently. Pair with your choice of pasta or rice.
Nutrition
- Serving Size: 1 serving
- Calories: 405
- Sugar: 2g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 90mg