this happened after dinner today.
Yes, that’s a bit of a crotch shot. You’re welcome, internet. 🙂
I’m just going to blame that on my ever growing leg muscles – although, that was my favourite pair of jeans. 😦
I wanted to tackle more of yesterday’s chicken for lunch today.
Leftover chicken, rice and broccoli, with a bit of tzatziki thrown on top. Some baby carrots on the side.
Also, unpictured Parmesan and Garlic Popchips – If that bag is anywhere near me I cannot keep my hands out of it!
From about the ages of 16-20, I didn’t eat red meat or pork. I wasn’t the biggest fan of burgers and I didn’t eat a lot of pork or bacon (surprisingly) so there wasn’t a lot that I missed.
But one thing that I desperately wanted to eat again? My mom’s Beef Stroganoff. I used to ask her to make it and I would just eat around the beef – definitely not exactly red-meat free (considering that it’s made with beef broth) but I loved it so much that I overlooked that. So when I reintroduced beef into my diet, it was one of the first dishes I asked her to make.
While delicious, it’s not exactly the lightest dish – fatty beef, lots of butter and sour cream. I decided to try to lighten up my mom’s recipe a bit. I cut down on the beef, cut down on the butter and replaced the sour cream with 2% Greek yogurt.
The result? While not exactly like my mom’s version, it was definitely close enough to make me happy. And, allowed me to justify a nice big portion. 🙂
Lightened Up Beef Stroganoff
(I asked my mom where she got the recipe, and she said she wasn’t 100% sure, but she thought it was from a Home and Gardens cookbook from about 30 years ago)
- 3/4 lb cut of beef, fat trimmed (I went for T-bone and made sure to remove all the fat. If you want a leaner cut, I recommend sirloin, strip loin or flank steak)
- 1 tbsp whole wheat flour
- 1/2 teaspoon salt
- 1 tbsp coconut oil (or butter/margarine)
- 2 medium onions, chopped
- 1 can mushrooms, drained OR 1 cup fresh chopped mushrooms
- 1 tbsp minced garlic
- 2 pats butter (1 – 2 tbsp)
- 3 tbsp whole wheat flour
- 1 – 2 tbsp tomato paste (I only used 1, but I would recommend more like 1 1/2 – 2 tbsp)
- 10 oz beef broth (I didn’t have any, so I used watered down chicken broth and it worked fine)
- 1/2 cup red wine or sherry
- 1 cup 2% plain Greek yogurt
- salt and pepper to taste
1. Combine 1 tbsp whole wheat flour and salt; coat meat with mixture. Heat skillet and add 1 tbsp coconut oil (or butter).
2. When melted, add beef and cook until brown.
3. Add mushrooms, onion and garlic. Cook until onions are soft. Remove from pan and set aside.
4. Add 2 pats butter to the pan. Blend in 3 tbsp flour. Add tomato paste and whisk. When your arm feels like it’s going to fall off, keep whisking. You’re making a roux here, so you want to make sure it stays smooth.
5. Add the beef broth bits at a time, until roux is fully incorporated.
6. Cook and stir over medium heat until mixture is thick and bubbly.
7. Return meat mixture to the pan. Stir in Greek yogurt and wine. Heat thoroughly – do not boil.
8. Serve over brown rice or whole wheat (yolk free) egg noodles – I went the egg noodle route.
Mmm…stroganoff. Next time, I would up the amount of tomato paste – I like it with a bit more of a tomato-y flavour.
But that is some comfort-food dinner right there!
Definitely a good way to make me happy on a Friday night. 🙂
<– What’s your favourite comfort food meal?
<– Ever had a pants-splitting episode? At least I can be grateful mine happened in the comfort of home. 🙂