Diet Beef Stroganoff with Yogurt
Main Dishes • European
Description
The perfect portion for dinner for 3–4 people — 1 cup of rice, 2 cups of cold water.
Ingredients
- Ground coriander 1 bunch
- Boneless pork shoulder 20 oz
- Pickled Cauliflower ⅓ jar
- Spanish onions 2 heads
- Fresh Mushrooms 10 oz
- Paprika to taste
- Salt to taste
- Brandy 1 glass
- Natural Yogurt 5 tablespoons
- Fresh basil leaves 1 bunch
- Rice 1 cup
Step-by-Step Guide
Step 1
Start by cooking the rice. Cover it and cook on high heat until it boils, then reduce to medium heat until it absorbs all the water. Once the rice is fluffy, turn off the heat, place the spinach leaves on top of the rice, and cover until serving.
Step 2
Next, prepare the beef stroganoff. Chop two heads of red onion and about a third of a jar of pickled cucumbers (about 8 pieces if they are small). Slice both into thin rounds, preferably using a food processor or grater. If you don't have either, you can use a knife, but it will take longer. Add a small bunch of finely chopped cilantro, including the stems, not just the leaves. Generously drizzle everything with the brine from the jar of cucumbers.
Step 3
Heat a frying pan. Add 2–3 tablespoons of vegetable oil, preferably olive oil. Squeeze out two-thirds of the cucumber-onion-cilantro mixture with your hands and throw it into the pan. Watch it carefully to avoid burning, as the onion is thin and will cook quickly. Slice a whole pack of fresh mushrooms. It's best to mix different types; I used fresh oyster mushrooms — it turned out well. Don't chop the mushrooms too finely, then add them to the cucumbers and onions.
Step 4
While everything is frying, cut the beef into small but not too tiny pieces so it doesn't become tough. Season well with salt, pepper, and sweet paprika. You can also add some thyme leaves for a unique aroma.
Step 5
Transfer the vegetables and mushrooms to a plate, and in the same frying pan, add the meat (no need to add more oil, we are frying it 'dry'). Sear it on both sides until it gets a nice color, just a few minutes; otherwise, it will become tough like shoe leather. There's no need to cook it all the way through. Next, pour the brandy into the pan (don’t worry if it seems like a lot, but don’t overdo it) and ignite it. Be careful, as the flame can reach about half a meter high. Once the brandy burns off, return the vegetables and mushrooms to the pan. Pour in about two glasses of unsweetened, natural yogurt. Let the meat simmer for about five minutes. Don’t overcook it, or the sauce will evaporate.
Step 6
Serve on the table. For this, place the spinach with rice on a plate, add the beef stroganoff, and top it with the remaining cucumber and onion salad.
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