Braised Beef Stroganoff

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and cheaper than beef.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: pasta

Zucchini noodles are lower in carbs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is cheaper.

Start with beef chuck roast and add carrots, onion, celery, bay thyme, and garlic to a marinade with Holland House red cooking wine.

Let the beef marinate for about 2 to 3 hours in the refrigerator.

Remove the beef from the marinade, reserving the marinade for later use, and dry it off slightly.

Season the beef with salt and black pepper.

Heat a couple tablespoons of oil in a hot pan and sear the beef for about 5 minutes on each side until a hard sear is achieved.

Flip the beef over and slowly add the reserved marinade to the pan.

Add beef stock to the pan and cover with foil.

Transfer the pan to a preheated oven at 350°F and braise for 3 to 5 hours until the beef is tender.

Once tender, take the beef out and shred it using two forks.

In a separate pan, sauté sliced mushrooms in a couple tablespoons of olive oil.

Add more Holland House red cooking wine and the strained braising liquid to the pan with the mushrooms.

Stir in heavy cream and let the mixture simmer and reduce until about half has evaporated.

Add the shredded beef to the sauce along with sour cream.

Serve the stroganoff over hot pasta and top with extra sour cream, paprika, and fresh dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens