Reduced Fat Beef Stroganoff

A friend asked how I made Beef Stroganoff. I had to tell her that I don't make it often, but it is usually braised the old fashioned way.

So, that got me thinking...I needed a quick and easy Beef Stroganoff recipe that is also healthier than the regular one. I wanted one that doesn't rely on seasoning packets full of MSG or just plain ol' high in sodium. I needed to reduce the fat, but still keep it creamy and yummy. I also wanted meat that was tender, but not cooked all day.

SO!

I took one thin cut "london broil" steak (about 1.25 lbs), and marinated it in soy sauce, worchestershire sauce, garlic powder, parsley, and pepper.

You can use whatever steak cut you have, and whatever marinade you have or create. Shoot, even simple "Steak seasoning" will work.

Grill the meat to medium, and set it aside. Do NOT cut it yet.

Then I used the following to make the "sauce":
2 T extra virgin olive oil
1 onion, diced
1 pint crimini mushrooms, sliced
pinch or 3 of kosher salt
pinch of red pepper flakes
1 T unsalted butter
2 T unbleached all purpose flour
1 1/2 cup milk
4 oz light sour cream
4 oz plain Greek yogurt

Saute the onions and mushrooms over medium high heat in the EVOO with a pinch or salt and red pepper flakes until soft and yummy. I could stop and eat them right there.

Drop in the butter and flour. Stir until melted and combined.

Reduce to medium low heat.

Stir in milk, continuing to stir until it starts to thicken.

Stir in the sour cream, then the yogurt. Add more milk if you want it thinner. We like it thick.

Toss with a bag of cooked egg noodles.

Slice the meat.

Serve meat on top of noodles.

TA DA! Beef Stroganoff in 30 min or less.