After being given a subscription to Clean Eating, I am hooked. Unfortunately my husband left me unattended in the magazine section of Barnes & Noble. I ended up walking out with a special issue of Clean Eating's version of classic comfort food recipes. Sounds good doesn't it?
I read the issue cover to cover a couple times. I have so many of the recipes tagged to be made this winter. This recipe for Leek & Mushroom Beef Stroganoff stood out right away.
It boasts a low calorie count and fat content. It also has tons of vegetables but isn't so heavy on the red meat. I was also thrilled to not see heavy cream on the ingredient list...then again that wouldn't really be clean eating now would it.
Anyway, I was really impressed with this dish. We enjoyed it on a weeknight and from start to finish the meal took 45 minutes. I must say it was mighty comforting!
Leek & Mushroom Beef Stroganoff
adapted from Clean Eating Magazine: Classic Comfort Foods
10oz of yolk-free egg noodles
1 1/4 cups of low-sodium beef broth
1 cup of diced low-sodium tomatoes
2 tsp of arrowroot powder
2 tsp of Worcestershire sauce
4 TBS of olive oil
3/4 lb of beef sirloin, cut into thin strips
1/2 tsp of salt
1/2 tsp of black pepper
3 medium leeks, cleaned and thinly sliced
3 cups of cremini mushrooms, sliced
3 garlic cloves, minced
6oz container of nonfat Greek Yogurt
1/2 cup of scallions, sliced (for garnish)
Cook noodles according to package directions. Drain and set aside
In a medium bowl, whisk together the broth, tomatoes, arrowroot powder and Worcestershire sauce.
In a large skillet, heat 2 TBS of olive oil over medium heat. Season sirloin with 1/4 tsp each of salt and pepper. Brown the sirloin in batches in the skillet. Transfer to a large plate and set aside.
In the same skillet, add the remaining 2 TBS of oil. Add the leeks and cook until softened. Then stir in the mushrooms, garlic and pepper. Cook for another 5 minutes. Stir in the broth-tomato mixture and beef. Reduce the heat to simmer and cook while stirring occasionally until the sauce thickens, about 3 minutes. Stir in the Greek yogurt. Serve and garnish with the scallions. Enjoy!