Beef Stroganoff with Greek Yogurt - Recipe Diaries (2024)

FAQs

What is a good substitute for sour cream in stroganoff? ›

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

Dijon Mustard: Instead of Dijon mustard, you could use whole-grain mustard, spicy mustard, or honey mustard. Thyme: If you don't have thyme, you could use other herbs such as rosemary, oregano, or basil. Cooking Cream: Instead of cooking cream, you could use sour cream, Greek yoghurt, or coconut cream.

One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

Pour flour-water mixture into saucepan with beef mixture. This will thicken very quickly! Add sour cream and stir until mixture is smooth. If too runny, add more flour-water mixture and if too thick, add more sour cream.

Full-fat Greek yogurt will offer the closest approximation of sour cream's flavor and texture, and can be used as a one-to-one replacement for sour cream. If you'd like, you can stir some heavy cream into any percentage of Greek yogurt to give it a somewhat richer body and higher fat content.

Add too much sour cream and its sourness will overwhelm the sauce and make it too acidic to enjoy; too little and your dish might just seem dry or lacking in richness. To find the ideal balance, start with a moderate amount of sour cream, mix it in, and taste the sauce.

Worcestershire has a similar flavor profile as Dijon mustard, so it can work in a pinch. It's more liquid than Dijon's creaminess, so be prepared to adjust other liquids in the recipe as needed. We recommend you start with a ½ :1 swap of Worcestershire sauce to Dijon.

Dijon mustard and stone ground mustard are made from brown mustard seeds. Stone ground is more mild than Dijon because many of the seeds are left whole, not crushed to release the spice and flavor. You can use it as a 1 for 1 substitution.

Thicken Soups and Sauces: Greek yogurt is another way to thicken soups and sauces, like in this Russian Stroganoff. Just make sure you mix Greek yogurt into your soup or sauce at the end to prevent it from separating.

To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan.

How do you add sour cream to stroganoff without curdling? ›

The secret here is to wait to add the sour cream until the very end, temper it with a bit of the hot broth and then add it to the pan just long enough to warm it, as boiling can cause it to curdle.

Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.

Flatbread is defined by the fact that it doesn't rise. There is usually some puffing, but that's caused by the water in the dough becoming steam as it heats. Yogurt is sometimes used because it adds water and fat to the dough- the fat results in a softer, less chewy bread. Flatbreads can be leavened or unleavened.

Serving over egg noodles is how Ukrainians remember it, but it can also pair wonderfully with other types of pasta, rice, or mashed potatoes. Beef Stroganoff's ingredients are more varied than the standard ones, such as beef, onions, and creamy mushroom soup.

Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it.

Temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan. Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.

We recommend whole milk ricotta to mimic the richness of sour cream. Swap ricotta 1:1 for the sour cream in your recipe. As an option, add a splash of lemon juice or vinegar to add some tang.