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Favorite Beef Stroganoff
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Outpost's own nutritionist Judy Mayer performed a heart-healthy makeover on this old favorite, trimming the amount of steak and substituting low-fat sour cream and Greek yogurt for the traditional sour cream - without skimping on the taste. 
serves 6


3 tablespoons olive oil

2 cloves garlic, minced
1 large onion, chopped
1 pound portobello mushroom, sliced into 2-inch strips
1 pound round steak, 1/2 inch thick
3 tablespoons flour
2  1/2 cups beef broth
2 teaspoons fresh thyme
1/2 cup low-fat sour cream
1/2 cup low-fat Greek yogurt
freshly ground paprika
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Favorite Beef Stroganoff
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Heat olive oil in a large sauté pan over medium heat. Add the garlic and sauté until fragrant. Add onion and mushrooms and stir until onion is soft, about 8 to 10 minutes. Remove from pan and set aside.
  2. Cut steak into narrow 2-inch strips. Add flour to a large resealable plastic bag and add steak. Shake until steak is coated on all sides. Heat skillet to medium-high heat, add remaining tablespoon of olive oil to pan and brown beef. Brown well on all sides.
  3. Add beef broth and thyme, and simmer until meat is tender - this may take an hour or 90 minutes. When steak is tender, add the onion mushroom mixture, sour cream and yogurt. Mix well and heat thoroughly. Serve over hot whole wheat egg noodles. Add freshly ground black pepper to taste and top with a sprinkle of paprika.

Per serving: 557 calories, 17g total fat, 6g saturated fat, 68g carbohydrates, 33g protein, 520mg sodium, 8g fiber


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