Beef stroganoff: delicious... but maybe a little dated??? Not this version! I’ve updated the “Tsar” of retro comfort foods to suit a more modern palate. This recipe is still hearty and savory, but lean beef, tangy Greek yogurt and lots of bright green herbs lighten what is usually a heavy dish. My parents grew up eating stroganoff in the ‘60s and ‘70s and introduced me to it’s many delights early on. I often crave the comfort and nostalgia of this creamy, beefy, mushroomy, noodly culinary gift. This recipe completely satisfies that craving, but doesn’t leave me feeling bloated and over-served (or like I’m in an episode of Mad Men). It’s easy to throw together, feeds a large family, and the ingredients are affordable and easy to find in any supermarket. What a dinner winner!! If you don’t have egg noodles on hand, you could swap in a different pasta shape of your choice (try fusilli, farfalle, or even pappardelle). Or feel free to serve this umami packed sauce over some rice. I hope you enjoy this stupendous, streamlined stroganoff as much as my family does!
prep time: 10 min. cook time: ~30 min. serves: 6
extra virgin olive oil
2-1/2 cups sliced cremini mushrooms
1 yellow onion, diced
2 cloves garlic, minced
1 tbsp chopped fresh thyme leaves
1 lb lean ground beef
1 tsp smoked sweet paprika
1 rounded tbsp flour
1/2 cup dry white wine
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce
2 cups chicken stock
1 cup plain Greek yogurt
1/4 cup chopped Italian parsley
1/4 cup chopped dill
1 lb egg noodles
fresh dill, parsley, and/or smoked sweet paprika
Bring a large pot of salted water to a boil and cook egg noodles per package instructions. Drain the noodles and set them aside.
While the noodles cook, make the sauce: heat 1 tbsp olive oil in a large, deep skillet over medium heat. Add the mushrooms and brown all over, until tender (about 5 minutes total). Season them with a pinch salt and some black pepper and transfer to a plate with a slotted spoon. Drizzle two more tbsp of oil into the pan and add the onion to sweat 5-7 minutes, until softened. Add the garlic and thyme and cook 1 minute more, until fragrant. Make a clearing in the onion mixture and add the ground beef. Season the beef with 1 tsp salt and 1/2 tsp black pepper and break it up with a spoon to cook until no pink remains, about 5 minutes more. Sprinkle the paprika and flour over the beef and stir to coat, cooking for two minutes longer.
Deglaze the pan with the white wine and let it reduce by half, scraping the brown bits off the bottom of the pan as it simmers. Stir in the Dijon mustard, Worcestershire sauce, chicken stock, 1/2 tsp more salt and a little more pepper, and bring to a boil. Reduce the sauce to a simmer and cook until it has thickened, about 15 minutes.
Off the heat, stir in the cooked mushrooms, yogurt, dill, and parsley. Stir until the yogurt has incorporated and the sauce is creamy. Add the noodles and toss to evenly coat. Serve hot with more herbs and paprika sprinkled on top.