Beefcake Beef Stroganoff

Girlie and I have been binging watching Heartland the past few months.

In case you don’t follow Canadian family-friendly TV I’ll share that it’s a family drama based around a horse ranch in Canada. The family all work on or around the ranch and share these amazing hearty dinners. Watching that while in HH approved a/c settings has me craving hearty, wintry fare.

I saw this recipe for Beef Stroganoff thanks to a share by Janae. I thought it looked delicious but didn’t exactly fit HH and my Body for Life Goals. (We don’t run a horse ranch so we don’t get those kind of calorie allowances.)So I did what I do and re-vamped it. I cut back on the beef and used 90% lean ground sirloin. I doubled (at least) the mushrooms and replaced the sour cream with plain Greek yogurt. Oh, and I used frozen chopped onions, because time. According to MyfitnessPal my version comes out to: 226 cal, 9.4C, 7.5F, 28.9P. (This is just for the meat, mushroom, and sauce mixture.)

The only tricky part of this recipe is tempering the dairy. Your sauce may “break” and have little white specks/clumps of dairy fat. It’ll still taste awesome, it just won’t be as pretty. Serve to family and close friends, they won’t care.

Beefcake Beef Stroganoff

Serves 6 (or 4 big ranch hands)

cooking spray
1.25 lbs 90% lean ground sirloin
1/3 cup frozen chopped onions
8 oz sliced white mushrooms
8 oz sliced baby bella mushrooms
2 cups beef stock
1/4 cup whole wheat flour
2 containers (about 5.5 oz each) plain Greek yogurt
salt and pepper (to taste)

1. Heat a large skillet to medium/high. Spray with cooking spray.
2. Add onions and mushrooms to the skillet . Stir periodically.
3. When mushrooms become brown, remove from skillet and set aside.  Add ground beef to the skillet. Scramble and brown beef. Add salt and pepper.
4. Add flour to beef and mix in, gently browning the flour (don’t let it burn!) Stir 1 cup of beef stock into the beef mixture. Reduce heat to low.
5. Add mushrooms to beef mixture.
6. Warm other cup of stock in the microwave for about 40 seconds.
7. Empty yogurt into a large measuring cup or mixing bowl. Slowly add in warm cup of stock, whisking like crazy to temper the dairy.
8. Once all stock is mixed into the yogurt slowly stir yogurt mixture into beef pan. Simmer for 5-10 minutes.

Stroganoff is traditionally served over egg noodles. They’re definitely worth the carb macros but you can always sub mashed or riced cauliflower. Enjoy!

-Kristen

Let me know what you think! Also, we finished Heartland and are looking for a new Mommy/Daughter show. Any suggestions?