I grew up on the classic beef stroganoff recipe and it’s a true comfort food for me! With velvety mushroom sauce, hearty noodles and juicy beef, it’s always a winner in my house. Other favorite comfort meals to try Fried Spaghetti, Chicken Enchilada Soup and Instant Pot Chicken Stroganoff.
It has all the familiar flavors of classic stroganoff but is made with Greek yogurt instead of heavy cream or sour cream to make it lighter and sneak in some added protein.
Why you’ll love this recipe
- Quick 30 minute meal for busy weeknights.
- A classic family favorite with a added protein twist.
- 27 grams of protein per serving.
What is beef stroganoff?
According to a Google search, there is quite a disagreement about where beef stroganoff originated from.
Stroganoff, a French origin by way of Russia combines thinly sliced and lightly stewed beef and onions with sour cream and other ingredients. Said to be the classic French fricassée de boeuf with the addition of classic Russian dish ingredients: onions and sour cream.
We’re keeping it close to the traditional recipe but adding our macro-friendly protein twist.
It has all the familiar flavors of classic dish but is made with Greek yogurt instead of sour cream to make it lighter and sneak in some added protein.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for Greek Yogurt Beef Stroganoff.
Variations and Substitutions
- Use sliced chicken breast in place of beef or make it a ground beef stroganoff.
- Use sirloin steak, chuck roast, flank steak, filet, you name it! Some cuts will be more tender than others.
- Full-fat Greek yogurt for a creamier sauce or full-fat coconut milk for dairy-free.
- To make gluten-free, use your favorite gluten-free pasta noodles and flour.
- You can omit the noodles entirely and put your Greek yogurt beef and mushroom sauce over white rice, cauliflower rice or zoodles for a low-carb option.
- Add red pepper flakes or hot sauce for added heat. Use beef broth, beef stock or bone broth.
- Add an extra tablespoon of flour for an extra thick sauce.
How to make Greek yogurt beef stroganoff (a step-by-step visual guide):
Step 1: boil the noodles & prep the beef
Boil the uncooked egg noodles according to the package instructions while you prepare the stroganoff. Make sure your beef is thinly sliced against the grain and all your vegetables are chopped. Season the beef with salt and pepper.
Step 2: brown beef
Heat the olive oil in a large skillet or dutch oven over medium-high heat and add the beef strips to cook (image 1).
Cook until browned on all sides, approx. 2 minutes on each side to give a good sear (image 2). Remove the beef from the skillet and set aside.
Step 3: cook the vegetables
In the same skillet over medium heat, add the onions, garlic, and mushrooms (image 3).
Sauté until the onions are translucent and the mushrooms are browned (image 4). Season with salt and pepper.
Step 4: add dijon and flour
Stir in the Dijon mustard and flour to coat the vegetables (image 5).
Cooking the mushroom mixture for 1-2 minutes (image 6).
Step 5: make the sauce
Gradually whisk in the beef broth, ensuring there are no lumps (image 7).
Bring the mixture to a simmer and let it thicken (image 8).
Add the Greek yogurt, Worcestershire sauce, and smoked paprika to the sauce (image 9).
Whisk the sauce until the yogurt has fully melted into the sauce. (image 10).
Step 6: return the beef to the pot
Return the beef to the skillet (image 11).
Cook for an additional 2-3 minutes, or until the beef is cooked to your liking and the sauce is creamy (image 12).
Step 6: add noodles
Mix the drained and cooked noodles directly into the stroganoff sauce until well combined or serve in individual servings. Serve with fresh cracked pepper and chopped parsley.
What to serve with this dish and how to store
This Greek yogurt beef stroganoff is terrific as a standalone dish. If you want to add extra veggies, I suggest ones that wilt well, such as kale or spinach.
Store any leftovers in the fridge in an airtight container for up to 5 days. This recipe is a great meal prep option since it reheats great and makes wonderful leftovers.
If you like this recipe be sure to check out some of our other easy meals!
- Garlic Parmesan Chicken Pasta
- Mississippi Chicken Casserole Recipe
- Creamy Cajun Shrimp Pasta with Sausage
- Creamy High Protein Chicken Enchilada Soup
Greek Yogurt Beef Stroganoff
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- 1 lb. beef sirloin or beef tenderloin thinly sliced against the grain
- 1 Tbsp. olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 8 oz. baby Bella mushrooms sliced
- 1 tsp. salt or to taste
- 1/2 tsp. black pepper or to taste
- 2 Tbsp. dijon mustard
- 2 Tbsp. all-purpose flour
- 2.5 cups beef broth
- 3/4 cups 2% plain Greek yogurt full-fat for creamier version
- 3 tsp. Worcestershire sauce
- 1 tsp. smoked paprika
- fresh parsley chopped, for garnish
- 8 oz. egg noodles measured uncooked
- Boil the uncooked egg noodles according to the package instructions while you prepare the stroganoff.
- Make sure your beef is thinly sliced against the grain and all your vegetables are chopped. Season the beef with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned on all sides, approx. 2 minutes each side to give a good sear. Remove the beef from the skillet and set aside.
- In the same skillet, add the onions, garlic, and mushrooms. Sauté until the onions are translucent and the mushrooms are browned. Season with salt and pepper.
- Stir in the Dijon mustard and flour to coat the vegetables, cooking for 1-2 minutes. Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken.
- Add the Greek yogurt, Worcestershire sauce, and smoked paprika and continue whisking until the yogurt has fully melted into the sauce.
- Return the beef to the skillet, stir to combine and cook for an additional 2-3 minutes, or until the beef is cooked to your liking and the sauce is creamy.
- Add the drained and cooked egg noodles directly to the sauce or in individual servings and stir to combine. Season with salt and fresh cracked pepper to taste and top with freshly chopped parsley.
- Nutritional information is an estimate and will vary with substitutions.
- The total serving in the nutrition facts is for the noodles mixed into the dish and served fully combined.
- Nutrition without noodles: serving size approximately 220 grams. Nutrition: Calories 239 Total Fat 13 g Saturated Fat 5 g Monounsaturated Fat 2 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 59 mg Sodium 519 mg Potassium 489 mg Total Carbohydrate 8 g Dietary Fiber 1 g Sugars 4 g Protein 22 g