Beef stroganoff is a meal I forgot existed. I recall eating it on occasion throughout my formative years and remember that I liked it, yet I've never thought to make it during my adult life until now.
A traditional stroganoff is prepared with a heavy sour cream sauce. To lighten things up a bit, I used 93/7 lean ground beef instead of the traditional sirloin or beef tenderloin strips. I replaced the sour cream with Greek yogurt and did some adjusting to the liquid ratios and to the seasoning. We swap Greek yogurt for other high fat/high calorie dairy products on a regular basis (we also use it as a substitute for mayo) so we are familiar with the slight flavor and texture differences that it adds to dishes.
In the U.S., stroganoff is most often served over a bed of wide egg noodles. You can purchase yolk-free egg noodles if you want to cut the fat content even further. Alternatively, you can serve this dish over white or brown rice, regular or whole wheat pasta in the shape of your choice.
The three of us thoroughly enjoyed the flavors in this dish on the first night, but eating the leftovers on the second night was even better. The flavors fully developed overnight in the refrigerator and the flavor of the Greek yogurt mellowed out. In fact, if you didn't tell me how the sauce was prepared while eating it the next day, I wouldn't have known that it had been lightened up. So this is a fantastic make-ahead meal that you can save for the next day - just wait to prepare your rice or pasta until just before you serve.Print