Try our healthy beef stroganoff for a deliciously creamy comfort food that always hits the spot. Thinly sliced steak and egg noodles are dressed in an irresistibly garlicky mushroom gravy that is the star of the show.
Recipe yields 6 servings
Season the steak with the salt and pepper. In a skillet, heat oil over medium-high heat until hot. Add steak in batches and cook, turning, until browned, about 1 minute. Remove the steak with a slotted spoon, transfer to a plate and set aside.
Add the onion, garlic and mushrooms to the skillet and sauté over medium heat for 5 to 7 minutes, or until onion is softened. Add 1/2 cup of the beef broth and cook until reduced by half, about 3 minutes.
In a small bowl, whisk the remaining beef broth, the Worcestershire sauce and the flour until there are no lumps. Pour the broth mixture into the skillet and simmer for 5 minutes, stirring. Add the steak with any juices and stir. Remove from heat and stir in the yogurt.
Serve over the egg noodles and garnish with parsley.