Good Lifestyle

Beef Stroganoff can be Russian in the name and origin, but it has become a worldview, finding a house everywhere from Iran in Brazil in Australia. Only the best dishes inspire this type of universal love and the innate ease and delicity of Stroganoff are clearly why the Americans kissed her like theirs. Although the sour cream is normally stirred in the sauce at the last second, we tested this dish in different different ways and foundGreek yogurt tasted every bit for fewer calories. Just make sure to remove the heat from the heat before adding, because the high temperatures can cause a yogurt break, compromise the smooth and velvety sauce that you really want in this Stroganoff recipe of beef.

Nutrition:260 calories, 7 g of grease (2 g saturated), 690 mg of sodium

Serve 4

You will need

1/2 c. Canola oil soup, more if necessary
12 oz White or cremated mushrooms, stems removed, cut in two
1 lb of a balloon, cut in thin bands
Black salt and pepper
1 yellow, minced onion
2 clovesminced garlic
1 tablespoon of flour
3/4 cup of red wine
1/2 cup of low sodium beef
1 tablespoon of tomato pulp
1/4 cup of natural Greek yogurt of 2%
Chopped fresh parsley

How to do it

1. Heat the oil in large medium heat pushers.
2. Add the mushrooms and cook for about 5 minutes until it is softened and caramelized.
3. Delete and book.
4. Season the beef with salt and pepper.
5. In the same saucepan, adding more oil if necessary, cook the beef for about 5 minutes, until it is well browned.
6. Delete and book with mushrooms.
7. Add the onion and garlic to the pan and cook until the onion is translucent.
8. Stir in the flour until it uniformly covers the vegetables, then add the wine, the stock and the dough of the tomato, scratching the pan to release the tasty bits stuck in the bottom.
9. Turn heat down and simmer for about 12 minutes, until the liquid thickens and reduces about half.
10. Replace the mushrooms and beef into the pan and push it, then remove heat.
11. After the liquid cools slightly, incorporate yoghurt. (If the heat is too high, the yogurt will separate.)
12. Serve on buttered noodles or steam cooked rice and garnish with parsley.

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