Beef Stroganoff Over Egg Noodles

Ladies and Gents: it has arrived.

The cool brisk mornings and even cooler night breeze means that fall has officially poked its cute little head into our Boston forecast. Like most girls, I am a sucker for Fall for many reasons, but mostly for comfy blankets, fresh apple cider and feel-good home cooking. I just love getting cozy under a blanket with a cup of tea or cider after devouring a delicious home cooked meal. The dropping temperature officially calls for food that brings feels of comfort, and the inevitable after effect of food comas (that’s what those comfy blankets are for). While most comfort food is full of butter and cream, I am going to make it a point this year to try and lighten up some of my favorite fall and winter recipes. There are so many healthy substitutions these days, I want to find ones that make the transitions seamless, while still providing me with the bold flavor I love.

To start the season off, this past weekend I made Beef Stroganoff, and instead of using heavy cream or sour cream, I opted for Greek yogurt. Greek yogurt is one of the best subs in the business. Have a recipe that calls for sour cream? Throw some Greek yogurt on that b****! Okay but seriously, as long as there are other bold flavors in the pot, you won’t even know the difference. And let me tell you, this recipe was no exception. We had some egg noodles in the house, so I poured this flavorful sauce over those squiggly babies, but any wide noodle will do (fresh fettuccine or pappardelle would be ah-maz-ing). Check the recipe out below and try it out for yourself!


The Break-down:

  • 1 lb boneless sirloin or any type of steak (mine was from Chestnut Farm, duh), cut into 1 inch cubes
  • 2 cups mushrooms (I used Crimini and shiitake, but any kind will do)
  • 2 cloves garlic
  • 1 onion, chopped
  • 1 tablespoon butter, 1 tablespoon olive oil
  • 2 cups beef broth
  • 1 cup Greek yogurt
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 cup red wine
  • chopped rosemary
  • Cooked pasta (or rice, or even quinoa if you want to go cray), your choice

Start by heating the butter and oil in a deep frying pan or dutch oven. Add the beef and cook until nicely browned, about 5-10 minutes. Add the garlic, onions and mushrooms to the pan and cook for 5 additional minutes, stirring occasionally. At this point, add about a half cup of your favorite red wine and bring it up to a boil for a few minutes. Add in the beef broth and stir, making sure you are scraping up any brown bits the beef left on the bottom of the pot. Let everything simmer together for about 30 minutes.


Mix in the Greek yogurt, Dijon mustard and s+p to taste.

Serve over pasta and top with chopped rosemary (most recipes call for parsley, but I love rosemary and had some on hand, so why not?).

Enjoy! I can already tell this fall is going to be a good one.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s