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Easy Lighter Beef Stroganoff Slimming Eats

WebNov 29, 2018 · Add the thyme to the beef stock. Add the onions, garlic and mushrooms and couple of tablespoons of the stock to the frying pan and …

Rating: 4.5/5(265)
1. Heat a non stick frying pan and spray with some spray oil, add the beef tenderloin, season with salt and pepper and cooked until it starts to go golden. Remove and set aside.
2. Add the thyme to the beef stock.
3. Add the onions, garlic and mushrooms and couple of tablespoons of the stock to the frying pan and keep on a high heat to cook until golden, as the stock reduces keep adding more, repeating the process until only a 1/4 of the stock remains and the onion and mushrooms are nicely caramelised.
4. Return the beef tenderloin back to the pan along with the rest of the stock and a splash of worcestershire sauce, balsamic vinegar, tomato puree, paprika and mustard. Simmer until sauce has almost reduced, remove from heat and stir in the yoghurt.

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Low Calorie Beef Stroganoff Lose Weight By Eating

WebMar 13, 2021 · Add the beef and 1 tablespoon flour, salt & pepper to a bowl and toss together. Heat a sauce pan over medium high heat, …

1. Slice the beef into 1/2 inch thick strips.
2. Add the beef and 1 tablespoon flour, salt & pepper to a bowl and toss together.
3. Heat a sauce pan over medium high heat, spray with olive oil. Add the beef to the pan small batches, cook each until lightly browned (about 2 minutes). Remove from pan to a plate.
4. Lower heat to medium and add onion. Cook 4-5 minutes until soft.

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The Best Beef Stroganoff Recipe Food Network Kitchen

WebJan 3, 2020 · Transfer the beef to a bowl and return the skillet to the stovetop on medium-high. Add 1 tablespoon butter to the skillet. Add the …

1. Bring a large pot of salted water to a boil.
2. Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
3. Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
4. Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.

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