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BEEF STROGANOFF WITH YOGURT AND DILL

Serves 4

Strained low fat Green Valley Organics® Lactose Free plain yogurt stands in for sour cream and butter in this healthful “comfort food” dish. Using multigrain noodles adds a full 7 grams of fiber per serving.

Ingredients:

  • 12 oz. multigrain noodles
  • 2 Tbsp. olive oil
  • 1 lb. sirloin steak, thinly sliced
  • Kosher salt and pepper
  • 1 lb. button mushrooms, sliced
  • 4 shallots, sliced
  • 1⁄2 cup dry white wine
  • 1⁄4 cup Green Valley Organics Lactose Free plain yogurt (drained, see recipe for “Greek Style” yogurt)
  • 1⁄4 cup chopped fresh dill

Directions:

Cook the noodles according to the package directions. Meanwhile, heat 1 Tbsp. of the oil in a large skillet over medium-high heat. Season the steak with 1⁄4 tsp. each salt and pepper. In two batches, cook the steak until browned, about 1 minute per side; transfer to a plate.

Return the skillet to medium heat and add the remaining 1 Tbsp. of olive oil. Add the mushrooms and shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes.

Return the beef and any accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles and top with the yogurt and dill.