Ingredients
Equipment
Method
- Cook the pasta according to the package directions; while pasta cooks, start the beef.
- Cut the beef into strips or chunks and set aside.
- Spray a large nonstick skillet with nonstick spray and place it over low heat; once warm add the onion and cook, stirring occasionally, for about 10 minutes (or until tender). Remove the onion from the skillet and set aside.
- Combine the yogurt, sour cream, 2 tablespoons chives, flour, ketchup, mustard, salt and pepper in small bowl; set aside.
- Heat the teaspoon of oil in the same skillet over medium-high heat. Add the beef and mushrooms and cook (stirring very frequently) for 3 to 4 minutes or until beef is lightly browned; return the onion to skillet with the beef and mushroom and reduce the heat to low.
- Stir the yogurt mixture into the skillet until well blended and slightly thickened (about 2 minutes). Serve over the noodles, sprinkled with the remaining tablespoon of chives.
Video
Notes
Looking to make this Light Beef Stroganoff even lighter? Swap the sour cream for Greek yogurt or a light sour cream alternative. You'll still enjoy the creamy tang without the extra calories. Give it a try and let us know how it turns out!