Beef Stroganoff is classic fall comfort food dish that is perfect for cool, cozy weeknights curled up on the couch. You’ll barely have any dishes to do after you make this delicious meal-you can literally make it from beginning to end in one pot. That along with two pasta bowls and two forks make for only five dirty dishes!
This healthier recipe features three different types of mushrooms and a super easy beef broth, Greek yogurt and cream sauce. It is so simple and easy, and one of our new favourite no-fuss meals.
We love one pot meals because they are so simple and easy, and of course leave way less mess. The beef broth in this recipe adds an extra boost of flavour to the egg noodles and helps cook them, and the mushrooms add a deliciously rich and salty flavour to the meal. You don’t even need to use that much cream.
There aren’t normally vegetables featured in stroganoff other than mushrooms, but I wanted to add an extra burst of nutrients. You could also add in kale, spinach, red or green peppers and any other vegetable you have in your fridge and you think would be a good fit here. The celery blends in quite unnoticeably so I would recommend using that again, and the carrots actually accompany the stroganoff quite nicely.
Believe it or not, this super healthy and hearty meal is ready in just about 30 minutes, and suits all tastebuds! It also tastes almost as good when warmed up in the microwave, unlike most recipes with fresh pasta. All you have to do is scoop one portion into a microwave-safe bowl, then sprinkle with about 1-2 tsp of water and cover with saran wrap, microwaving for 1:30-2 minutes. Make sure you stir it halfway through!
Will you be trying our One Pot Healthy Beef Stroganoff? You’ll be eating this for days as leftovers!
One Pot Healthy Beef Stroganoff
Recipe type: Comfort Food
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 2 shallots
- 1 yellow onion
- 2 portobello mushrooms, sliced
- 1 cup chopped mushrooms
- 1 cup cremini mushrooms
- 2 tbsp red wine
- 2 carrots, chopped
- 2 stalks celery, finely chopped
- 1 lb ground beef
- 1 tsp salt
- 1 tsp pepper
- 2½ cups water
- 2 beef bouillon cubes
- 2 tbsp flour
- ¼ cup Greek yogurt
- 2 tsp whipping cream
- Fresh parsley, for garnish
Instructions
- Heat olive oil and butter over med-high heat in large pot. Add onions, shallots and garlic, sautéing for 2 min until fragrant.
- Add mushrooms and red wine, and cook for about 3 min until mushrooms start to release liquid.
- Add ground beef, carrots and celery and cook until beef is lightly browned, 2-3 min.
- Add beef broth and egg noodles and cook for about 8 min covered, until noodles are al-dente.
- Add flour, Greek yogurt and heavy cream, stirring until well mixed.
- Garnish with parsley and enjoy!
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