Greek Yogurt Beef Stroganoff
This Greek Yogurt Beef Stroganoff is a lightened version of the classic. Tender beef, cooked egg noodles and a creamy mushroom sauce that takes less than 30 minutes to come together. A healthier version of this dinnertime favorite is one the whole family will love!
Servings: 6 servings
Calories: 384kcal
Ingredients
- 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
- 1-2 Tbsp. dijon mustard 2 for added flavor (my preference!)
- 2 Tbsp. all-purpose flour
- 2 1/4 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
- salt and pepper, to taste
Instructions
- 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.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- If you have issues with your sauce not thickening, you can easily add a cornstarch or arrowroot powder slurry to thicken the sauce.
- 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
- Always slice beef against the grain to ensure the meat stays tender.
Nutrition
Serving: 315g | Calories: 384kcal | Carbohydrates: 35g | Protein: 27g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 91mg | Sodium: 527mg | Potassium: 581mg | Fiber: 2g | Sugar: 4g
