Beef Stroganoff with Greek Yogurt
Serves: 8
  • 12 oz egg noodles
  • 2 Tbsp olive oil, divided
  • 2 (4 oz) packages grass-fed beef sirloin, thinly sliced
  • Salt and pepper to taste
  • 1 lb button mushrooms, sliced
  • 4 shallots, sliced
  • ½ cup white wine
  • 1-1/2 cups Pacific unsalted chicken stock
  • 1 tsp fresh thyme
  • 1 Tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • ½ cup Greek yogurt
  • Parsley for garnish
  1. Cook noodles according to package instructions and set aside. Season steak with salt and pepper. Heat 1 Tbsp oil in a large skillet over medium-high heat.
  2. Cook steak in two batches until browned. Set aside.
  3. Return the skillet to medium heat and add the remaining oil. Add the mushrooms and shallots and sauté until mushrooms are brown and shallots have softened. Add the wine and simmer until the liquid is reduced to half. Stir in stock, thyme, Worcestershire sauce and mustard. Simmer uncovered for about 10 minutes. Stir in yogurt and cooked beef. Spoon noodles into bowls and top with stroganoff and garnish with parsley.
Recipe by Northwest Fresh at