In my eternal effort to take comfort food and make it figure friendly I rejoiced when I saw this recipe for Stroganoff Sauce that was filled with vegetables. I know it’s not exactly tofu and bean sprouts healthy… but it’s pretty good in making a generally fatty dinner into something less guilty.
I stayed pretty true to the recipe only adding more vegetables and some white wine. Kay says she serves this with chicken, beef, potatoes (just figured out what I’m using the leftovers for) but I paired it with a lean piece of steak and served it atop some mashed potatoes.
Steak Stroganoff was perfect for a blistery cold night like yesterday. I think the weather has decided to be manic. We go from tank tops on Saturday to winter coats and sleet on Sunday. It’s April! Bring on the spring!
Adapted from Kayotic Kitchen
3 T butter
1 red bell pepper
1 green bell pepper
1 medium onion
4 cloves garlic
1/4 c white wine
3 T flour
3 t chili powder, divided
1/2 t paprika
Salt & Pepper
1 1/2 -2 c beef broth
2 lb steak (I used Ball Tip Sirloin)
2 T sour cream
Chopped parsley for garnish
In a small bowl, combine flour, 2 t chili powder and paprika.
Finely dice the bell peppers, onion and garlic into 1/4″ pieces. In a medium sauce-pot, melt the three tablespoons butter over medium heat.
Once melted, stir in peppers, onion and garlic. Cook over medium heat for about 3-5 minutes until tender but not browned. Stir in white wine and cook until evaporated.
Stir in flour mixture and cook out for about 2 minutes, stirring constantly. Slowly add beef broth (start with a cup then add more as needed). Season with salt and pepper, turn heat to low and simmer while you prepare steaks.
Preheat a large non-stick skillet over medium-high heat with a touch of olive oil (about 1 T). Thinly slice the steak into paper-thin pieces. I’ve found the easiest way to do this is to throw the steak in the freezer for about 20 minutes to harden up. Season the steak pieces with salt, pepper and chili powder. Cook, stirring, the steak pieces over medium-high heat until caramelized (about 3 minutes).
Stir sour cream into the strangoff sauce and taste for seasoning.
Serve by creating a bed of mashed potatoes on a plate, top with steak and then sauce. Garnish with chopped parsley.
This is the most amazing stroganoff I’ve ever had.