Spring Beef Stroganoff

This week was an adventure. With a refrigerator that is. It took me five minutes to hook up and two hours to get leveled. Yikes. Even one of the doors came off. Thank goodness for the instructions. I was able to get things back on track, whereas Tony was ready to call Home Depot and return the unit. It’s in now and I couldn’t be happier.

This week’s recipe was something I have never heard of. I love Beef Stroganoff and ate it a ton as a kid. When I saw the recipe for Spring Beef Stroganoff from Better Homes and Gardens, I was intrigued. In a nutshell it’s a Beef Stroganoff recipe with spring vegetables. I’m always up for a new twist on a favorite recipe. I know that this is typically served over noodles, but I like rice a bit better for this. I think this will be a fantastic recipe to add to my collection.

Here are the original stats:

Here’s what I changed:

  • I replaced the flour and butter with a cornstarch slurry to reduce the calories and remove the gluten.
  • I deleted the pasta and replaced with rice to remove the gluten.
  • I replaced the yogurt with a dairy free variety to remove the dairy.
  • I added carrot and red bell pepper to increase the vitamins A and C.
  • I increased the servings from 4 to 5 to lower the calories.

Here are the final stats:

Here is the final recipe:

A close up of the beef Stroganoff showing a mix of vegetables and beef.

Spring Stroganoff

Serves 5

  • 1 cup brown rice
  • 1 bunch (12-oz.) asparagus, trimmed and cut lengthwise into thin strips
  • 2 red bell peppers, chopped
  • 1 carrot, chopped
  • 2 cups fresh or frozen peas
  • 8 ounces beef flank steak
  • 3 cups sliced mixed fresh mushrooms, such as cremini, shiitake, baby bella, beech, or hen of the woods
  • ½ cup sliced green onions
  • 3 cloves garlic, minced
  • ½ cup dry white wine, dry sherry, or additional beef broth
  • 1 ½ cups low sodium beef broth or vegetable broth
  • 1 5-8 ounce carton plain dairy free yogurt
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest
  1. Add rice to a pot with 2 cups of water. Bring to a boil and reduce the heat to low. Cover and cook for 45 minutes, Set aside.
  2. Meanwhile, trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a 10-inch non stick skillet brown meat, half at a time, turning once. Remove meat from skillet; cover to keep warm.
  3. In the same skillet cook mushrooms, green onions, red bell pepper, carrot and garlic over medium-high 3 minutes, stirring occasionally. Add wine; cook and stir until bubbly, scraping browned bits from bottom of pan. Stir in meat and beef broth.
  4. In a small bowl stir together yogurt, cornstarch, and lemon zest; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season with 1/4 tsp. ground black pepper. Add rice; toss to combine.

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