From the Pantry Butler kitchen

Beef Stroganoff

5 servings

Beef Stroganoff

Mushrooms and nutmeg make a delicious yogurt-based sauce for the pasta in this beef recipe. USDA MyPlate Kitchen — A Healthier You: Based on the Dietary Guidelines for Americans — US Department of Health and Human Services — Office of Disease Prevention and Health Promotion (public domain), via myplate.food

Ingredients

  • 1 pound beef, lean — top round
  • 2 teaspoons vegetable oil, divided — or cooking oil of choice
  • 3/4 tablespoon onion, finely chopped
  • 1 pound mushrooms, sliced
  • 1/4 teaspoon salt
  • 1 dash black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon dried basil
  • 1/4 cup low-sodium beef broth
  • 1 cup low-fat yogurt, plain
  • 6 cups macaroni — cooked in unsalted water

Method

  1. Wash hands with soap and water.
  2. Cut beef into 1-inch cubes.
  3. Heat 1 teaspoon oil in non-stick skillet.
  4. Sauté onion for 2 minutes.
  5. Add beef and sauté for additional 5 minutes.
  6. Turn to brown evenly.
  7. Remove from pan and keep hot.
  8. Add remaining oil to pan; sauté mushrooms.
  9. Add beef and onions to pan with seasonings.
  10. Add beef broth and yogurt; gently stir in.
  11. Heat, but do not boil.
  12. Serve with macaroni.

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