Wednesday, December 7, 2011

Leek & Mushroom Beef Stroganoff

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!


  1. PINNED! awesome, thank you! this looks fabulous!

  2. This look interesting. I haven't made stroganoff with yogurt. It's always been creamed soups, heavy cream, etc. Thank you!


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