Weight Watchers Beef Stroganoff
Indulge in the comforting flavors of this Weight Watchers Beef Stroganoff, a lightened-up version of the classic dish that’s big on taste but easy on calories. Tender strips of lean sirloin are seared to perfection and paired with sautéed onions, garlic, and earthy mushrooms in a rich, creamy sauce made with low-sodium beef broth and non-fat Greek yogurt. Whole wheat egg noodles provide a hearty and wholesome base, while a touch of Worcestershire sauce adds depth to the dish. Ready in just 40 minutes, this health-conscious stroganoff is perfect for a quick weeknight dinner without compromising on flavor. Garnished with fresh parsley for a pop of color and freshness, this recipe is a delicious way to stay on track with your goals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 g Lean beef sirloin (cut into thin strips)
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 225 g Mushrooms (sliced)
- 240 ml Beef broth (low-sodium)
- 1 tbsp Worcestershire sauce
- 2 tsp Cornstarch
- 2 tbsp Water
- 120 g Plain non-fat Greek yogurt
- 240 g Egg noodles (whole wheat, cooked according to package instructions)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Season the beef strips with salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the beef strips and sear for 2-3 minutes on each side until browned. Remove and set aside.
Reduce the heat to medium and add the chopped onion to the same skillet. Sauté for 2-3 minutes until softened, then add garlic and cook for an additional minute.
Add the sliced mushrooms to the skillet and cook for 5 minutes until they release their moisture and become tender.
Pour in the beef broth and Worcestershire sauce, stirring well to combine. Bring the mixture to a simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Add this mixture to the skillet, stirring constantly to thicken the sauce.
Reduce the heat to low and stir in the Greek yogurt until the sauce is creamy and well combined. Be careful not to boil the yogurt to prevent curdling.
Return the cooked beef strips to the skillet, ensuring they are fully coated in the sauce. Simmer for 2-3 minutes to reheat the beef.
Serve the beef stroganoff over cooked whole wheat egg noodles. Sprinkle with chopped parsley for garnish.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.9 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 320 mg | 25% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2988 mg | 64% | |
*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.
