No Spam Recipes

Beef Stroganoff

Mushrooms, nutmeg, and white wine make a delicious yogurt-based sauce for the pasta in this beef recipe.

Serves 5 · Dairy

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 pound beef (lean, top round)
  • 2 teaspoons vegetable oil
  • 3/4 tablespoon onion (finely chopped)
  • 1 pound mushrooms (sliced)
  • 1/4 teaspoon salt
  • 1 dash black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon basil (dried)
  • 1/4 cup beef broth, low-sodium
  • 1 cup yogurt (plain, low-fat)
  • 6 cups macaroni (cooked in unsalted water)
Make it lactose-friendly
  • 1 cup yogurt (plain, low-fat) → lactose-free or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash hands with soap and water.
  2. Cut beef into 1-inch cubes. Heat 1 teaspoon oil in non-stick skillet. Sauté onion for 2 minutes.
  3. Add beef and sauté for additional 5 minutes. Turn to brown evenly. Remove from pan and keep hot.
  4. Add remaining oil to pan; sauté mushrooms.
  5. Add beef and onions to pan with seasonings.
  6. Add wine and yogurt; gently stir in. Heat, but do not boil.
  7. Serve with macaroni.

This is a variation — USDA MyPlate edition. Base recipe: Beef Stroganoff →

Make it yours (2 variations)

Edition Primary based.cooking USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)
Calories430
Protein30.0 g
Fat9.0 g
Carbs58.0 g
Fiber4.0 g
Sodium180 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)