Healthy Beef Stroganoff

Healthy beef stroganoff is my favorite way to use up leftover roast beef. I have put a healthy twist on the usual beef stroganoff recipe by substituting yoghurt cheese for sour cream and adding broccoli.

You’ll need :

-3 cups dried extra wide egg noodles

-3 cups broccoli spears

-2 tbsp olive oil

-3 cloves garlic, minced

-1 Spanish onion, halved and cut into broad strips lengthwise

-12 cremini mushrooms, quartered

-2 tsp all-purpose flour

-1 cup beef broth

-3 tbsp tomato paste

-1 tsp Worcestershire sauce

-freshly ground black pepper to taste

-1 lb leftover roast beef, cut into bite-sized strips

Topping: ˝ cup yoghurt cheese, 1˝ tsp prepared horseradish and ˝ tsp freshly minced dill

Cook noodles according to package directions. Add the broccoli during the last 5 minutes of cooking. Drain noodles and broccoli and return to pot.

Add 1 tbsp olive oil to a skillet and sauté the onion and garlic until softened. Add the mushrooms and cook until moisture has been released. Remove from pan and reserve.

Add the remaining olive oil to the skillet and sprinkle in the flour. Stir to break up lumps and brown slightly. Add the broth and stir in tomato paste, Worcestershire sauce and black pepper. Cook and stir until bubbly and slightly thickened.

Add the beef and cook on low until meat is warmed through.

Divide noodle/broccoli mixture among four plates and spoon beef and sauce over all. Top with spoonfuls of the yoghurt cheese topping.

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