Healthy Beef Stroganoff Recipe
Ingredients
- 1 tablespoon avocado oil
-
2 lb flank steak, sliced thinly
skirt steak; top sirloin
- 2 teaspoons onion powder
- 1 tablespoon smoked paprika
-
1 tablespoon low sodium tamari
- soy sauce; liquid aminos
- 1 tablespoons avocado oil
-
1 1/2 lb assorted mushrooms, sliced
portabella, cremini, oyster, shiitake
- 1 white onion, diced
-
5 garlic cloves, minced
-
4oz pinot grigio
- 4oz chicken broth + 2 tablespoons lemon juice
- 2 tablespoons oat flour
- 1 tablespoon vegan butter
- 2 tablespoons low sodium tomato paste
-
2 tablespoons Dijon mustard
-
1 tablespoon gluten-free Worcestershire
- steak sauce
-
2 cups low sodium beef broth
-
4oz plain cashewmilk yogurt
- plain vegan yogurt
- bring to room temperature
-
1.5 cups frozen peas *
-
1 lb egg noodles
- your favorite pasta
-
fresh dill
- Italian parsley
Steps
Step 1
Place the beef in a bowl or a sealable bag. Add the marinade and rub it all over the steak. Let the steak marinade in the fridge for 20 minutes to 1 hour.
Tip: Do not cook the steak immediately out of the fridge. Instead, let the steak come to room temperature for 20 – 3o minutes for more even cooking resulting in a juicier steak.
Step 2
Set a large heavy-bottomed pan on high heat. Once hot, add 1 tablespoon of oil and the steak pieces.
Note: Do not crowd the pan with all of the steak or it will produce too much liquid in the pan that it boils the steak and not sear it. Instead, cook in batches.
Let the steak sear untouched for 2 – 4 minutes (depending on the thickness) and flip to cook for an additional 1 – 3 minutes depending on your preference of doneness.
Remove the steak from pan and set aside.
Step 3
Reduce the heat to medium-high heat. Add oil and the mushrooms. Let the mushrooms sear untouched in the pan for 1 – 2 minutes then stir and add the onions. The mushrooms may release water which can help you deglaze the bottom of the pan as you cook.
Continue cooking until onions turn brown and translucent, about 3 – 4 minutes.
Add the garlic and stir.
Step 4
Reduce the heat to medium and add the pinot grigio. Stir and reduce to about a few tablespoons of liquid.
Step 5
Sprinkle in oat flour and vegan butter and stir. Then add tomato paste, dijon, and Worcestershire sauce and stir.
Add beef broth and deglaze the bottom of the pan as you stir. The sauce should be thick but not thick like lentil stew. If so, add tablespoons of water or beef broth to thin it out.
Reduce the heat to low until stops simmering simmer.
Step 6
Fold in the yogurt gradually and slowly to ensure it does not curdle. Lastly, fold in the steak and, if desired, the peas.
Step 7
Cook pasta according to the instructions given.
If you plan to keep the pasta/noodles separate from the stroganoff, simply drain the pasta and add 1 tablespoon of vegan butter to the noodles.
If you wish to mix the pasta in with the stroganoff, drain and reserve about 1 cup of the pasta water. Add the pasta to the stroganoff along with 2 – 3 tablespoons of pasta water to help with consistency.
Step 8
Garnish and enjoy while hot!
Note: Store in an airtight container in the fridge for up to 5 – 6 days. As a better practice, I freeze anything I do not plan to eat within 3 days to preserve freshness.
