OooOooh Fall you are almost here, my favorite time of year…cooler days, Autumn colors, pumpkin-spiced everything, scarves, Halloween, Oktoberfest, birthdays, the list goes on and on. I know it’s still warm here in Cali during the day but the nights are getting cooler. Cozy, yet light, comfort food could not come any sooner. Here’s my take on a healthier version of a crowd favorite, Beef Stroganoff!
Health tips: Low fat, kid friendly
Ingredients (8 servings)
- About 2 lbs. beef roast (I use eye of round roast, which is considered one of the leanest cuts of beef)
- 3 cloves garlic, finely grated or minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons olive oil
- 1 tablespoon salt-free butter or yogurt butter
- 1/4 cup cognac, sherry or wine (If you don’t want to use alcohol, use beef broth instead)
- 6 sprigs of thyme
- 3 sprigs of rosemary
- 1 bay leaf
- 2 lbs. (32 oz.) mushrooms (Seems like a lot but it really adds body to the sauce, especially if you love mushrooms. I recommend getting a variety, white button, crimini, bella, etc…)
- 1 large onion, diced (About 1 1/2 cups)
- 1 1/4 cups reduced sodium beef broth
- 2 tablespoons reduced sodium Worcestershire sauce
- 2 tablespoons tomato paste
- 1/4 cup corn starch
- 1/2 cup low fat evaporated milk, or fat free half and half or creamer
- 1 cup (8 oz.) low fat or fat free sour cream
- 2 tablespoons Dijon mustard
- Whole wheat egg noodles or brown rice
- Garnish options: Dill, chives and/or parsley go best!
- Bring the beef out prior to cooking to get close to room temperature. Pat it dry with paper towels.
- Cut in 8 even chunks, about 4 oz. each.
- Put the garlic, salt, pepper and olive oil in a mortar and pestle and crush it all until it becomes a paste. This will release the garlic juices and thoroughly combine. If you don’t have one, just mix thoroughly in a small bowl and crush together with a spoon.
- Rub a small dollop of paste round each beef chunk and massage in.
- Melt butter in a medium saute pan on medium-heat, and brown all sides of the beef chunks. Don’t over-crowd the pan or beef will not brown.
- Take out a medium to large crockpot, and move beef chunks in there. Deglaze the pan butter and beef bits with cognac, sherry or wine.
- Add the thyme, rosemary, mushrooms, bay leaf and onions all around and on top of beef.
- Whisk together broth, Worcestershire and tomato paste, and pour evenly over the crockpot mixture.
- Turn on crockpot on low for 8 hours. Set it and forget it! =)
- About an hour before the 8-hour mark, boil a pot of water and cook noodles or rice according to instructions. The crockpot liquid should also be hot and bubbly. Mix in the corn starch and milk in the meat and broth to thicken for the last hour of cooking. Remove cooked meat and set aside, loosely covered with foil. If sauce needs more thickening, then turn crockpot to high until thickened as desired. Set crockpot to warm.
- When thickening of sauce is complete, remove any floating herb sprigs. Fold in sour cream and Dijon mustard, and mix until light brown and creamy. Season with salt and pepper as needed. Put meat back in crockpot and ladle sauce back over it.
- To serve, place a chunk of beef over noodles or rice, and ladle more sauce over the top. Garnish your choice of herbs. Enjoy!