Healthy Beef Stroganoff

This healthy beef stroganoff keeps the cozy, creamy flavor of the classic — just made lighter. Tender strips of beef and mushrooms simmer in a creamy sauce made with lean sirloin and Greek yogurt instead of heavy cream. It’s an easy 30-minute dinner with 39 grams of protein per serving.

5 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Serving servings

Ingredients

1 lb sirloin, ribeye, or strip steak, sliced into thin strips
½ teaspoon salt, plus more to taste
½ teaspoon garlic powder
2 tablespoon avocado oil or olive oil
1 tablespoon unsalted butter, (optional, for extra flavor)
8 ounces baby bella mushrooms, sliced
1 medium yellow or white onion, chopped
1 - 2 large garlic cloves, minced
3 Tbps all-purpose flour, gluten-free flour works too
1 ½ Tbps Worcestershire sauce
2 teaspoon Dijon mustard
2 cups beef broth, or bone broth for more protein
⅓ to ½ cup Greek yogurt, sour cream, or a mix
8 ounces egg noodles, whole wheat noodles, gluten-free pasta, or gluten-free egg noodles

Instructions

Cook the Noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions. Drain and set aside.
Sear the Steak: Heat 2 tablespoons avocado oil in a large skillet over high heat. Season the steak strips with salt and garlic powder. Working in two batches, sear the steak on each side (or at least one side) until browned. Do not overcook. Remove from the pan and set aside.
Cook the Vegetables: In the same pan (do not clean), reduce the heat to medium-high. Add butter (if using), then add the onions and mushrooms with a small pinch of salt. Cook for 8–10 minutes until softened and lightly browned. Stir in the garlic and cook 30–60 seconds until fragrant.
Add the Garlic: Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.
Thicken the Sauce: Sprinkle the flour over the vegetables and stir until fully coated and no dry flour remains.
Add the Broth: Slowly pour in the beef broth, Worcestershire sauce, and Dijon mustard, whisking continuously until smooth.
Make It Creamy: Whisk in a small spoonful of Greek yogurt to temper the sauce, then add the remaining yogurt and whisk until fully smooth. Bring to a gentle simmer and cook until thickened.
Finish the Stroganoff: Return the steak and any accumulated juices to the pan. Stir to combine and cook for 1–2 minutes until everything is warmed through.
Serve: Serve over egg noodles and garnish with fresh parsley if desired.

Notes

The nutritional information below is calculated with egg noodles.

Slice beef thinly: Cut against the grain for the most tender texture.

Sear over high heat: Brown quickly and avoid overcooking — it will finish in the sauce.

Lower the heat before yogurt: Do not boil after adding to prevent curdling.

Butter is optional: Use 1 tablespoon for extra flavor when cooking vegetables.

Freezing tip: Freeze without noodles and stir in fresh yogurt after reheating.

Nutrition

Course Dinner

Cuisine American, Russian

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