Heart-Healthy Classic Beef Stroganoff
Indulge in comfort food without compromising your health with this Heart-Healthy Classic Beef Stroganoff! This recipe transforms the traditional favorite into a nourishing delight by using lean beef sirloin, whole wheat egg noodles, and low-fat Greek yogurt for a creamy, guilt-free sauce. Cremini mushrooms, fresh thyme, and Dijon mustard bring layers of rich, savory flavor, while the cornstarch slurry ensures a perfectly thickened sauce without excess fat. Low-sodium beef broth keeps the sodium in check, making this dish ideal for heart-conscious home cooks. Ready in just 45 minutes, this wholesome meal is perfect for busy weeknights and can be garnished with fresh parsley for a vibrant finishing touch. Perfectly balanced and utterly delicious, this revamped stroganoff is a healthy win for your dinner table!
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Recipe Information
Ingredients
- 500 grams Lean beef sirloin
- 300 grams Whole wheat egg noodles
- 2 tablespoons Olive oil
- 1 large Onion
- 3 units Garlic cloves
- 250 grams Cremini mushrooms
- 2 cups Low-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Cornstarch
- 1 cup Greek yogurt
- 2 tablespoons Fresh parsley
Instructions
Cut the lean beef sirloin into thin strips and season with ground black pepper.
Slice the onion and garlic cloves thinly. Clean and slice the cremini mushrooms.
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef strips in batches and cook until browned on all sides. Transfer to a plate and set aside.
In the same skillet, add the sliced onions and garlic. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook for another 5 minutes until the mushrooms have softened.
Stir in the low-sodium beef broth, Dijon mustard, paprika, and fresh thyme leaves. Bring the mixture to a simmer.
Meanwhile, in a small bowl, dissolve the cornstarch in a little water to make a slurry.
Return the cooked beef to the skillet. Stir in the cornstarch slurry and cook for another 2-3 minutes, until the sauce begins to thicken.
Once thickened, remove the skillet from heat and stir in the Greek yogurt until well combined and creamy.
Cook the whole wheat egg noodles according to package instructions, then drain and set aside.
Serve the beef stroganoff over the cooked noodles and garnish with freshly chopped parsley. Enjoy your heart-healthy meal!
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 24.2 g | ||
| Protein | 186.3 g | 373% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 444 mg | 34% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3951 mg | 84% | |
*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.
