Lighter Beef Stroganoff
Indulge in the comforting flavors of a classic dish with a wholesome twist in this Lighter Beef Stroganoff recipe. Featuring tender lean beef sirloin, earthy mushrooms, and a luscious, creamy sauce made with tangy Greek yogurt, this healthy stroganoff is both satisfying and guilt-free. The simple yet flavorful combination of Dijon mustard, Worcestershire sauce, and fresh herbs creates a rich depth of flavor that pairs beautifully with whole-wheat pasta or traditional egg noodles. Ready in just 40 minutes, this easy weeknight dinner is a perfect balance of hearty and light, making it a nutritious option for busy families. Plus, it’s a one-pan wonder for minimal cleanup!
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Recipe Information
Ingredients
- 500 grams Lean beef sirloin
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 250 grams, sliced Cremini or white mushrooms
- 1 cup Beef stock
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 1 cup Plain Greek yogurt
- 2 tablespoons, chopped Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 300 grams Egg noodles or whole-wheat pasta
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles or pasta according to package instructions. Drain and set aside.
Trim any excess fat from the beef sirloin and slice it into thin strips, about 1/4 inch thick.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the beef strips in a single layer and cook for 1-2 minutes per side until browned. Remove the beef from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onions. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for another 30 seconds, stirring frequently.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown.
Pour in the beef stock, Dijon mustard, and Worcestershire sauce. Stir everything together and bring to a gentle simmer.
In a small bowl, mix the cornstarch with the cold water until smooth. Slowly add this mixture to the skillet, stirring constantly to thicken the sauce, about 1-2 minutes.
Reduce the heat to low, then stir in the plain Greek yogurt. Mix well until the sauce is creamy and smooth. Avoid boiling to prevent the yogurt from curdling.
Return the cooked beef strips to the skillet and stir to combine. Simmer for another 2-3 minutes until heated through. Season with salt and black pepper to taste.
Serve the beef stroganoff over the cooked egg noodles or pasta. Sprinkle with fresh parsley for garnish and enjoy!
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.6 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 914 mg | 19% | |
*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.
