Easy Reduced Fat Beef Stroganoff
Satisfy your comfort food cravings without the extra calories with this *Easy Reduced Fat Beef Stroganoff*, a lighter twist on the classic dish. Made with lean beef sirloin, creamy non-fat Greek yogurt, and a flavorful blend of onions, garlic, mushrooms, and Dijon mustard, this recipe is rich, satisfying, and guilt-free. The luscious sauce is thickened with a simple cornstarch slurry and infused with Worcestershire sauce and beef broth, giving it a deep, savory taste. Served over hearty egg noodles or whole wheat pasta, this dish is ready in just 30 minutes, making it perfect for busy weeknights. With less fat but all the iconic flavors, this healthy beef stroganoff is a crowd-pleasing meal that won't weigh you down.
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Recipe Information
Ingredients
- 450 grams lean beef sirloin, sliced thinly
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 200 grams cremini or button mushrooms, sliced
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup Greek yogurt (non-fat or low-fat)
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 300 grams egg noodles or whole wheat pasta
Instructions
Cook the egg noodles or whole wheat pasta according to package instructions. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
Season the thinly sliced beef with a pinch of salt and pepper. Add the beef to the skillet and sear until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and the onion becomes translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until softened, about 5 minutes.
Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the skillet, stirring continuously, and cook until the sauce thickens slightly, about 2-3 minutes.
Reduce the heat to low and stir in the Greek yogurt until the sauce becomes smooth and creamy. Make sure not to boil the sauce to prevent curdling.
Return the beef to the skillet and cook for another 2-3 minutes, allowing it to heat through.
Season the stroganoff with additional salt and pepper to taste, if needed.
Serve the beef stroganoff over the cooked egg noodles or whole wheat pasta. Garnish with fresh parsley and enjoy!
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 18.8 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 349 mg | 27% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2956 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
