Lean Beef Stroganoff

Name: Lean Beef Stroganoff
Total time: 1800 s
Yield: 2 generous servings
Cuisine: British
Ingredients: 1/4 cup (60 ml) Stock; to taste Salt and pepper; 1 tsp Butter (optional); 1 tsp Balsamic vinegar; 1 tsp Paprika; 1 tsp Garlic powder; 2 tsp Dijon mustard; 1 tbsp Greek yogurt; 250 g Lean beef; 1 large Red onion or measure with your heart; 1 sprig Fresh thyme; 1 sprig Rosemary; 1 handful Porcini mushrooms (dried); 3 tsp (1 tbsp) + 2 tsp) Soy sauce; 2 cloves Garlic; 1/4 cup (60 ml) wine, white or rose

Maya’s Wine Bar & Kitchen @latte_and_wine

Lightened version with all the luxury of the 19th century original. We shave off the corners to simplify the dish, keep the tenderness of the meat, the comforting flavours, achieving gluten free and high protein meal fit for a count and a gym enthusiast alike.

Did you know that original recipe didn’t include mushrooms? This recipe only uses a bit of dried porcini for extra flavour, but you could omit them entirely. Or, stir more cooked mushrooms into the sauce once the meat is cooked!

Maya’s Wine Bar & Kitchen @latte_and_wine

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Ingredients

30 min

2 generous servings

1/4 cup (60 ml)Stock
to tasteSalt and pepper
1 tspButter (optional)
1 tspBalsamic vinegar
1 tspPaprika
1 tspGarlic powder
2 tspDijon mustard
1 tbspGreek yogurt
250 gLean beef
1large Red onion or measure with your heart
1 sprigFresh thyme
1 sprigRosemary
1 handfulPorcini mushrooms (dried)
3 tsp (1 tbsp)+ 2 tsp) Soy sauce
2 clovesGarlic
1/4 cup (60 ml)wine, white or rose

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Steps

30 min

1

Slice beef thinly. It’s easiest to do if you put it in a freezer for 30 mins before slicing!
2

Marinate thinly sliced beef in white wine, garlic, and soy sauce. Refrigerate overnight or as long as possible.
3

Soak porcini mushrooms in boiling water (just to cover) for 30 minutes or longer. Afterwards, set mushrooms aside and keep the stock
4

Thinly slice onion and mince garlic.
5

In a pan, combine onion, spices, herbs, stock, porcini soaking liquid, balsamic vinegar, and minced garlic. Cover and simmer on medium-low, stirring occasionally, until onions are soft and caramelized. Optionally, stir in a bit of butter for extra luxuriousness at the end, and caramelise until glossy.
6

Add marinated beef and porcini mushrooms to the onions.
7

Cover and cook gently until beef is just cooked through. Stirring a few times to prevent sticking.
8

When the beef is done to your liking, stir in Dijon mustard and Greek yogurt and mix everything very well, achieving a creamy sauce. As soon as the sauce is warmed up, turn the heat off. Do not let the sauce
9

Season with salt and pepper.
10

Thicken sauce with cornstarch slurry or xanthan gum if needed.
11

Serve over mashed potatoes with fresh herbs and pickles.