Healthier Beef Stroganoff
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!
More ideas for dinner tonight
- Garlic Shrimp and Quinoa
- Crunchy Baked Parmesan Chicken Tenders
- Ground Beef Tacos
- One Pan Chicken and Potatoes
If you try this healthier beef stroganoff let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!
How To Make It: Healthier Beef Stroganoff
- 8.5 oz. (240 g) wide egg noodles
- 4 tablespoons olive oil
- 1 lb. (450 g) beef thinly sliced, sirloin or tenderloin
- salt and pepper
- 1 onion finely diced
- 3 cloves garlic minced
- ½ lb. (225 g) cremini mushrooms sliced
- ½ cup (120 ml) dry white wine
- 1 ½ cups (360 ml) beef broth I used my homemade vegetable stock
- 1 tablespoon all purpose flour
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijion mustard
- ¼ cup (70 g) plain 2% fat Greek yogurt
- 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.
Super flavorful recipe. Hubby loved it!
I made this recipe, but changes a couple things to make it even healthier. I omitted the olive oil and used avocado spray. I also used chicken breast instead of beef. Instead of egg noodles I used Healthy Noodles (which I found at Costco and are amazing). Lastly, I used red wine instead of white, because I didn’t have any white. It was delicious!! Even my husband liked it and he pretty much hates my healthy cooking. If you’re on WW blue, it was 3 points with the noodles. Thanks and I can’t wait to make this again.
Thank you for the tips, Michelle! :)
I used this recipe as the base for my own somewhat improvised version. Excellent, thank you so much!
Yummm!! I omitted the flour, beef stock and wine. I doubled the mushrooms and served mine with zucchini noodles with avocado on top! The kids and myself devoured it x
Whoops forgot to mention I also added spinach :)
Delicious healthy meal that is very easy to make!
Glad you liked it, Bianca! :)
I love that you put the nutrition information on here! But I’m curious how many servings the recipe makes?..
4 servings :)
I just finished your recipe with a couple of variations. We doubled the mushrooms and left out the onion and garlic cloves due to family tastes. Thankfully my wife helped by cooking the beef and other mixed ingredients. We decided to put the noodles and beef mix into a baking pan and slowly cook for a while on 200 to see if everything thickens up. We kept asking each other what the other thought with mostly blank looks since we”re experimenting. The beef mix tastes good. We’ll see how it turns out. Thanks for the recipe!
I am curious to know how your experiment turned out. :)
Wonderful! My whole family loved this, including 5 year old and 8 year old kids. I used fat free Greek yogurt and 3 tablespoons total of olive oil instead of 4, just to cut the fat and calories a little more. Otherwise, I followed the recipe as shown. I will definitely be making this again!
Glad to hear that, Stacey! :)
Healthier yet, I omit meat and triple mushrooms!
Used coconut milk in place of dairy. Yum. Thanks for sharing this recipe.
That sounds so delicious, Sheri! :)
What can I use to substitute flour that is gluten free. Still learning how to make gluten free sauces. Cant wait to try this one over yellow squash noodles!!
Hi Rachel! You can use arrowroot flour. Let me know how it goes :)
I miss beef stroganoff! Especially after seeing your beautiful dish! Unfortunately as a vegetarian I don’t eat it anymore, but I can make it for family! And, this will go on the next family dinner table! Yum! People will just have to understand as I stare at them while they eat! ha!