Your Last Beef Stroganoff Recipe.

When I developed recipes for Dinosaur Takeout last year, the greatest challenge was taking classics and adapting them for a 3-step, 30-minutes-or-less meal that still delivered flavor and quality. Our biggest seller, by far, was our Beef Stroganoff. I'm not surprised. After visiting recipe after recipe, and borrowing tips and ingredients from each one, I created one that I believe has excellent balance, rich flavor, and is a tiny bit better for you than the traditional recipe. So look no further! You will notice that the cream has been cut with some nonfat yogurt. Make sure you get natural yogurt! If the ingredients go beyond milk and enzymes, skip it. Same goes for your sour cream...it should contain cream, milk, and enzymes...no fillers. This really will make a difference. The yogurt lightens the sauce a tad, but it tastes just as good. Go ahead and make a batch and store it in the fridge. It will keep for a few days, and the flavors will combine over time. Plus, when the sauce is pre-made, cooking dinner is a snap later on.

You can't lose with this one!

This batch makes about 1 3/4 cups of sauce...plenty for two people. Double it if you'd like.

You will need:

1/2 cup of heavy cream
1/2 cup of sour cream
1/2 cup of plain nonfat yogurt
1 Tablespoon dijon mustard
1/4 cup tomato paste
1 Tablespoon Worcestershire sauce
3/4 tsp paprika
3/4 tsp ground black pepper
1 tsp kosher salt

2 Tablespoons unsalted butter
8 oz sirloin (or whatever steak you like), thinly sliced against the grain
1/2 cup thinly sliced onions
4 oz sliced mushrooms
1 Tablespoon chopped Italian parsley
2 oz cherry tomatoes (optional)

4 oz egg noodles (cook according to package directions while sauce is simmering)

To make the sauce, combine all 9 ingredients and mix well until smooth. Set aside.

For the stroganoff, heat a frying pan over medium high heat until hot. Add the butter, give it a swirl, then add the next 5 ingredients. Stir-fry until steak is cooked to your liking. Remove the steak and transfer to a side plate. Continue cooking the rest for a minute or two until onions begin to brown. Pour the sauce (as much or little as you'd like) into the pan with the onions and simmer until thickened. Return beef to the pan, toss, and serve over cooked egg noodles. Enjoy!