Beef Stroganoff (with Yogurt)

One of the first recipes that I had learned from watching my mother was a basic beef Stroganoff. It was a dish that I had adored as a child and wanted to learn what exactly went into it. Unfortunately I had yet to learn the concept of the precision of amounts and I remember clearly adding way too much tomato paste into the mix.

I have since been able to grasp the idea of tablespoons and measuring cups, and have been able to make the recipe with varying degrees of success.

This recipe replaces the traditional sour cream with a bit of plain yogurt, making the taste of the sauce a bit sharper. There are also some ground rules that one must take into consideration as yogurt will curdle easier than sour cream.

First – make sure that the yogurt is at room temperature. Second, only add the yogurt to the sauce after you’ve removed it from the heat.

6 Tbsp butter

1 1/2 lbs beef tenderloin, cut into 2″ x 1/4″ inch strips

Salt and pepper, to taste

1/4 cup All Purpose Flour

4 oz. mushrooms, sliced

1/2 cup onion, chopped

1 garlic clove, minced

1 Tbsp Tomato paste

1 cup beef broth

1 cup unflavored yogurt, room temperature

2 tbsp parsley, chopped (for garnish)

Place a large skillet over medium heat and melt 4 tablespoons of butter.

Season the beef strips with salt and pepper. Then dredge in 3 tablespoons of the flour. Add to the skillet and brown. Once cooked, remove to a plate, cover with foil (to retain heat) and set aside.

Add the remaining butter to the skillet. Once melted, add the mushrooms, onions, and garlic. Allow to cook until the onions are starting to become transparent,between 5-7 minutes. Add 1 Tablespoon of flour over the vegetables and mix in well.

Stir in the tomato paste and broth and bring to a simmer (175 degrees F). Allow to cook for 3-5 minutes.

Remove the broth from heat, and lower the temperature of the burner to low. Add the yogurt and mix until well blended, being careful not to overstir. Return the meat to the skillet and cover. Place the skillet back on the burner, and allow to cook from 3-5 minutes, watching to ensure that the yogurt doesn’t curdle.

Serve over egg noodles or rice.

Serves 4-6 people