I do not enjoy sour cream and during a conversation with my grandmommie Esther moore she said just replace sour cream in recipes with yogurt. So here it is Beef Stroganoff minus the sour cream from the stonyfield website i would assume.
BEEF STROGANOFF
1 lb boneless beef top loin steak, sirloin tip etc
1 tablespoon olive oil
1 large yellow onion, thin sliced
1 cup mushroom, sliced
1 teaspoon paprika
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup beef broth
2 tablespoons Dijon mustard
1 cup plain stonyfield farm low-fat yogurt
Directions:
1 Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, sauté until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt.
2 Serve over egg noodles.
CHANGES FROM ORIGINAL RECIPE
OMIT 1/2 TSP TARRAGON
CHANGE ONION TO ONE LARGE YELLOW ONION
CHANGE MUSHROOMS TO 1 CUP OR 8OZ
CHANGE PAPRIKA TO 1 TSP
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