Beef stroganoff is my favorite comfort food--if left to my own devices, I could devour several servings by myself. It's creamy, tangy, rich, and so delicious. And although it's going to be 90 degrees all week, it's the ONLY thing I can think about right now. My mom makes the best beef stroganoff--usually with a ton of sour cream and butter. I use my fair share of butter too, but decided to lighten it up a bit with greek yogurt instead of sour cream. It has a very similar taste, but with half the fat and double the protein.
Ingredients and tips for making this beef stroganoff.
For the steak...
- Beef round steak. You can use whatever steak you have on hand--we use round steak because it's usually fairly inexpensive, easy to find, and works well in this dish. We tenderize and marinate it, which makes it a lot more tender than your average round steak.
- Pineapple juice. Pineapple juice adds a nice tanginess to this recipe, but it also has an enzyme that helps break down meat, which makes the steak so much more tender.
- Soy sauce. Substitute coconut aminos if you're gluten free.
- Worcestershire sauce
- Dijon mustard
- Italian seasoning
- Fresh garlic
- Hot sauce. Any hot sauce will work--we change it up based on what's in the fridge at the time.
For the noodles and sauce...
- Mushrooms. We like baby bellas, but any mushroom will work--use your favorite!
- Egg noodles. If you're gluten free, we love these.
- Butter. There's really no substitute for this. It's what makes this so comforting.
- More fresh garlic and Worcestershire sauce
- Salt and pepper
- Greek yogurt. This is what makes the dish creamy, tangy, and...slightly healthier? We use 2%, but you can use whatever you prefer.