Poor Man's Beef Stroganoff

Missy Tippens

I wanted to share a recipe I threw together the other day that turned out pretty tasty. I had a container of fresh mushrooms and wanted to make something with those using red wine (I love mushrooms cooked in wine and butter). So I decided to make beef stroganoff, but make it a little healthier by using non-fat plain Greek yogurt instead of sour cream.

First, I have to share a fail! LOL I had a frozen pound of beef that didn't finish thawing. So I put it on low in the skillet, covered it, and allowed it to start cooking slowly to finish thawing. Well, I made the mistake of going back to my computer and got distracted. My husband got home from work, lifted the lid, and said the beef looked done!

Unfortunately, it was. It was a solid cooked block!!! haha So I had to take two forks and try to crumble it. :) Here it is partly crumbled...

And here it is about ten minutes later.

Then I added some shallots and sautéd them. Once softened, I added a bit of butter, some red wine, the shiitake mushrooms and Worcestershire sauce.

Once it was done and ready to serve, I stirred in the Greek yogurt and let it heat through. Because I was making up the recipe as I went, I didn't know how much yogurt to add. I ended up wishing I'd added more. I'll probably also add more seasoning next time.

I wish I'd had some egg noodles, which just seem to go perfectly with beef stroganoff. However, I ended up serving it over leftover whole wheat spaghetti noodles.

I don't have any photos to share! Once it was served, we got sidetracked. :)

If you get a chance to make something similar, I hope you like it!

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