2 lbs. beef top sirloin, trimmed of fat/gristle and cut to 1 inch pieces
1T minced garlic
2T tapioca flour
1/8 c red wine
1 c beef broth
1 c cream of mushroom soup
1 - 2 tsp. salt (depending on salt in broth and soup)
1 tsp. ground black pepper
2 tsp. paprika
1/4 c low-fat sour cream or Greek yogurt
12 oz. package egg noodles or 2 c rice, cooked to package directions
fresh chopped parsley (optional for garnish)
In medium dutch oven, heat butter over medium heat
and saute onions, garlic and mushrooms until
softened, about 5 min.
Add cubed beef and cook until no longer pink,
about 5 min.. Add in tapioca flour and cook 2 min.
Add wine, beef broth and cream of mushroom soup.
Season with salt, pepper and paprika. Simmer for 15
min. Turn off heat and stir in sour cream/yogurt.
Allow sauce to sit so flavors can meld for 5
minutes before serving.
Serve over cooked egg noodles or rice and garnish
with chopped parsley.
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