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This version of stroganoff has ground beef and greek yogurt instead of sour cream. Best served on a bed of buttered noodles!
Since I don’t eat meat too often, I usually get the “good stuff” when I do. In this recipe I used grass fed beef. I also put some aside to make a dog friendly version for my pup.
If you are a mushroom fan go ahead and add some button mushrooms.
I didn’t add the buttered noodle recipe because it’s pretty straight forward. If you want to make the meal even better—melt the butter in a pan till it starts to brown before adding it to the noodles and shred some Parmesan on them.
Beef Stroganoff with Greek Yogurt
Ingredients
- 1 lb ground beef
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 medium cooking onion diced
- 3 tbsp flour
- 2 tbsp red wine
- 1 14 oz can beef broth
- 2 beef bouillon cubes
- 2 cups of water
- 1 bay leaf
- ¼ tsp marjoram
- Pepper to taste
- 1 ½ tbsp plain greek yogurt
- 1 tbsp olive oil
Instructions
- Heat olive oil and cook onion till translucent on medium heat. Add beef and cook till browned, season with onion and garlic powder. Break beef into pieces while cooking.
- Sprinkle beef with flour. Mix while cooking for 3 minutes.
- Add wine to deglaze pan. Let alcohol cook off for 2 minutes.
- Pour broth and water into the pan. Add beef bouillon and stir.
- Add spices and bay leaf.
- Simmer until cubes melt and liquid thickens to gravy.
- Let cook for 10 minutes on low.
- Add yogurt and serve.
- Serve on buttered egg noodles.
