Low Fat Stroganoff
Indulge in the comforting flavors of this Low Fat Stroganoff, a lighter twist on the traditional classic that doesn’t skimp on taste. Packed with tender strips of lean sirloin, earthy mushrooms, and a velvety, protein-rich sauce made with low-fat Greek yogurt, this dish strikes the perfect balance between indulgence and health-conscious eating. The richly spiced sauce, enhanced with Dijon mustard and a hint of paprika, coats every bite, while the whole meal is ready in just 35 minutes, making it ideal for busy weeknights. Serve over hearty egg noodles and finish with a sprinkle of fresh parsley for a wholesome, satisfying dinner that feels gourmet yet guilt-free. Perfect for those looking for a high-protein, low-fat beef stroganoff recipe that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 500 grams Lean beef (sirloin, cut into thin strips)
- 2 teaspoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 250 grams Mushrooms (sliced)
- 250 milliliters Low sodium beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 2 teaspoons Cornstarch
- 150 grams Greek yogurt (low-fat, plain)
- 300 grams Egg noodles (cooked according to package instructions)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Season the beef strips with half the salt and pepper, then sear them in the skillet until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, heat the remaining 1 teaspoon of olive oil. Add the chopped onion and sauté for about 3-4 minutes, until softened. Then add the minced garlic and cook for an additional minute.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and are golden brown.
Pour the beef broth into the skillet and stir in the Dijon mustard and paprika. Let the mixture simmer for 5 minutes to allow the flavors to combine.
In a small bowl, whisk the cornstarch with 2 tablespoons of water to form a slurry. Gradually stir the slurry into the skillet, cooking until the sauce thickens slightly.
Reduce the heat to low and return the seared beef to the skillet, stirring to coat the meat in the sauce. Simmer for 2-3 minutes to warm through.
Remove the skillet from heat and stir in the Greek yogurt until the sauce is creamy and well blended. Adjust the seasoning with additional salt and pepper if needed.
Serve the stroganoff over cooked egg noodles, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 3215 mg | 140% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 16.1 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 257 mg | 20% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3143 mg | 67% | |
*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.
