This healthier beef stroganoff tastes just as a great as the traditional recipe without the added fat. No one will ever know that you replaced the sour cream with plain 2% fat Greek yogurt and the butter with olive oil. It’s everything a good comfort food should be – hearty, easy, filling and totally delicious!
Sautee the beef in a skillet, remove it, and sautee the onion, mushroom and garlic. Add a splash of wine to deglaze the pan, along with some beef broth, Dijon mustard, Worcestershire sauce and flour, and finish it off by returning the meat to the pan, and whisking some Greek yogurt.
I used beef tenderloin steaks cut into thin slices, but any tender cut of beef should work. This stroganoff would be equally amazing with ground beef, chicken or turkey.
Serve it over wide egg noodles, mashed potatoes, rice, or for an even heartier dish, try it on top of zucchini noodles.
Beef stroganoff is a quick and easy weeknight meal that’s ready in 30 minutes and it tastes even better the next day. Feel free to make it a day in advance or double the recipe and freeze for later.
This healthier recipe is definitely going into our weekly rotation!
Healthier Beef Stroganoff
This healthier beef stroganoff takes just 30 minutes to make. It uses no butter or sour cream and is just as tasty as it’s full fat version.
- 240 grams (8.5 ounces) wide egg noodles
- 4 tablespoons olive oil
- 450 grams (1 lb) beef thinly sliced, sirloin or tenderloin
- salt and pepper
- 1 onion finely diced
- 3 cloves garlic minced
- 225 grams (1/2 lb) cremini mushrooms sliced
- 120 ml (1/2 cup) dry white wine
- 360 ml (1 ½ cups) beef broth I used my homemade vegetable stock
- 1 tablespoon all purpose flour
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijion mustard
- 70 grams (1/4 cup) plain 2% fat Greek yogurt
- Garnish (optional):
- fresh parsley finely chopped
In a large pot filled with salted water, cook the egg noodles according to the package instructions.
As your pasta water is coming to a boil, sautee the beef with 2 tablespoons of oil in a large skillet over medium-high heat. Season with salt and pepper.
Let the meat cook for 3 minutes per side. When both sides are browned, remove the beef from the pan, and transfer to a plate. Set aside. (If the meat doesn't fit in 1 layer, you may need to work in batches).
With the remaining oil, sautee the onion for about 3 minutes. Add the garlic and mushrooms, and stir to combine. Continue sauteing for another 5 minutes, or until the mushrooms are cooked and the onions are soft.
Add the white wine to deglaze the pan, scraping up the browned bits. You can also use a small amount of beef broth if you don’t want to use alcohol.
In a medium bowl, whisk together the beef broth, Worcestershire sauce, Dijion mustard and flour until smooth.
Once the wine has cooked off pour the mixture into the pan, stir and let it simmer for about 5 minutes, stirring occasionally.
Add the Greek yogurt and stir until combined. Return the beef back into the skillet, stir to combine and season with additional salt and pepper if needed.
Serve this healthier beef stroganoff over the egg noodles and garnish with chopped parsley.
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