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Russian Stroganoff

08/12/2024
Cheese
Total time: 65 min
Prep time: 20 min
Cook time: 45 min
Servings: 6
Russian Stroganoff
Cheese Yogurt Milk
Nutrition information
9 people made this

Ingredients:

  • 2 Pounds Flank Steak , cut into 1/2-inch strips
  • 1 Tablespoon Vegetable Oil
  • 2 Cups Brown Mushrooms , sliced
  • 1 Cup Yellow Onion , sliced
  • 2 Cups Fat-Free Lactose-Free Dairy Milk
  • 2 Cups Water
  • 1 (1.2-ounces) Package Brown Gravy Mix
  • 1 Cup Frozen Peas
  • 1 Cup Fat-Free Plain Greek Yogurt
  • 6 Cups Whole Wheat Egg Noodles , cooked
  • 3/4 Cup Shredded White Cheddar Cheese , or 5-ounces
See preparation

Directions:

  1. In a large stew pot, cook flank steak in oil over medium-high heat for 3 to 5 minutes; remove from pot and reserve.
  2. Add mushrooms and onion, cook over medium-high heat for 3 to 5 minutes or until onions begin to soften; return beef to pot.
  3. Add milk and water, bring to a boil over medium-high heat; add gravy mix, stirring until incorporated.
  4. Reduce heat to medium-low and simmer, uncovered, for 20 to 30 minutes or until beef is tender and sauce is thickened; add peas.
  5. Remove from heat; stir in yogurt.
  6. Serve 1/2 cup of stroganoff over 1/2 cup of egg noodles topped with two tablespoons Cheddar cheese.

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