Diet Beef Stroganoff with Yogurt

Main Dishes | European cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

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 - 17.6 oz
Pickled Cauliflower - ⅓ jar
Spanish onions - 2 heads
Fresh Mushrooms - 10.6 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.