This healthier beef stroganoff takes just 30 minutes to make. It uses no butter or sour cream and it's just as tasty as the full fat version.
Course Main Course
Prep Time 5mins
Cook Time 25mins
Total Time 30mins
Author As Easy As Apple Pie
8.5 ounces(240 grams)wide egg noodles
1 lb.(450 grams)beefthinly sliced, sirloin or tenderloin
salt and pepper
½ lb.(225 grams)cremini mushroomssliced
½ cup(120 ml)dry white wine
1 ½ cups(360 ml)beef brothI used my homemade vegetable stock
1tablespoonall purpose flour
¼ cup(70 grams)plain 2% fat Greek yogurt
fresh parsleyfinely 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.