Last week I had the opportunity to view a webinar video presentation from the nice people at Beef. It’s Whats for Dinner. The video was chuck full of information about beef, what kind of cuts are most popular, what to look for when choosing meat at the grocery store and some simple techniques for cutting and storing beef. I loved it! I sometimes feel like there are so many different cuts of beef, it’s difficult to know just how to cook the various kinds, this webinar really helped widen my knowledge on the subject.
Beef. It’s What’s for Dinner has an amazing website. I have it bookmarked for easy access. It’s easy to navigate and very, very helpful. You can access a chart of different cuts of beef here, and even ask what kind of beef would be best for a particular cooking method (here). There are also tips for how to cook each cut of beef, as well as many eye pleasing recipes. What a fantastic tool!
I was asked by Beef. It’s What’s for Dinner to come up with a healthy beef recipe to share with you all. I opted to make a lighten up Beef Stroganoff, because it is such a wonderful comforting recipe, can be made in under 30 minutes…and who doesn’t love a recipe with fewer calories, yes? My family loved it. Hope yours will too.
Lightened Up Beef Stroganoff
Time: 30 minutes or less
Yield: 6 servings
Recipe from Jamie Cooks It Up!
3 cloves garlic, minced
1/2 yellow onion, chopped
salt and pepper
2 Tb olive oil
1 (8 ounce) package whole mushrooms, quartered
1 Tb beef bullion
1 Tb cooking sherry
1 tsp Worcestershire sauce
1 Tb A.1. Steak sauce
1/2 tsp seasoned salt
1/4 tsp onion powder
1/4 tsp garlic salt
1/4 tsp sugar
1/2 C plain greek yogurt
1/3 C milk
2 Tb cornstarch
1 Tb butter
1. Into a hot, deep skillet place 1 pound ground beef, 3 cloves minced garlic and 1/2 a chopped yellow onion. Sprinkle with salt and pepper and brown the meat over medium high heat. When the beef is no longer pink and the onions are translucent, remove to the mixture to a plate and cover with tin foil.
2. To the hot pan add 2 Tb olive oil. Allow the oil to become hot and then add 1 (8 ounce) package of mushrooms that have been washed and quartered. Don’t add any salt, here gang. You want the mushrooms to get a beautiful golden sear along the outside. If you add salt, the mushrooms will release a lot of liquid making it hard for them to achieve the sear we are looking for. Sear = Flavor, and we don’t want to pass that up.
3. Once the mushrooms have softened a bit and have that golden sear, add the meat back to the pan. Add 1 1/2 C hot water, 1 Tb beef bouillon, 1 Tb cooking sherry, 1 tsp Worcestershire sauce, 1 Tb A.1. Steak sauce, 1/2 tsp seasoned salt, 1/4 tsp onion powder,
1/4 tsp garlic salt and 1/4 tsp sugar. Give it all a nice stir and bring it to a simmer. Let it bubble away for 5 minutes.
TIP: Start to cook the egg noodles while the meat sauce is cooking.
4. Add 1/2 C plain greek yogurt and give it a nice stir.
5. Mix 1/3 C milk with 2 Tb cornstarch and pour it into the pan. Stir to combine.
Let the mixture return to a simmer. It should thicken up nicely for you.
6. Add 1 Tb butter and a bit of salt and pepper. Stir it together, give it a taste and adjust the salt and pepper to your liking.
Serve over hot egg noodles.