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Nutrition Facts
Serving Size 1 (264g) Recipe makes 4 servings
Calories 362
Calories from Fat 183		(50%)
Amount Per Serving		%DV
	Total Fat 20.4g	31%
	Saturated Fat 7.4g	36%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 79mg		26%
Sodium 262mg		10%
Potassium 619mg		17%
Total Carbohydrate 11.8g		3%
	Dietary Fiber 0.9g	3%
	Sugars 6.2g
Protein 26.6g		53%
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Beef Stroganoff--Stonyfield Yogurt

Recipe #292086 | 37 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #191765
Mar 15, 2008

From Stonyfield Farm Website This hearty dish has been made healthier by using yogurt in place of sour cream in the finished sauce. If you would like to omit the wine, use 1 cup of beef broth instead. Serve this convenient dish over rice or egg noodles and enjoy! Nutrition Facts Calories 340; Calories from Fat 150; Total Fat 17g; Cholesterol 70mg; Total Carbohydrates 13g; Protein 29g, Fiber 2g

SERVES 4 (change servings and units)

Ingredients

1 lb boneless beef top loin steak, sliced into 1 inch strips
1 tablespoon olive oil
1 yellow onion, thin sliced
1/2 cup mushroom, sliced
1/2 teaspoon dried tarragon
1/2 teaspoon paprika
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup beef broth
2 tablespoons Dijon mustard
1 cup plain stonyfield farm low-fat yogurt

Directions

1
Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, sauté until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt.
2
Serve over egg noodles.