Healthier Beef Stroganoff

This healthier beef stroganoff tastes just as a great as the traditional recipe without the added fat. No one will ever know that you replaced the sour cream with plain 2% fat Greek yogurt and the butter with olive oil. It’s everything a good comfort food should be – hearty, easy, filling and totally delicious!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot filled with salted water, cook the egg noodles according to the package instructions.

Step 2

As your pasta water is coming to a boil, sautee the beef with 2 tablespoons of oil in a large skillet over medium-high heat. Season with salt and pepper.

Step 3

Let the meat cook for 3 minutes per side. When both sides are browned, remove the beef from the pan, and transfer to a plate. Set aside. (If the meat doesn't fit in 1 layer, you may need to work in batches).

Step 4

With the remaining oil, sautee the onion for about 3 minutes. Add the garlic and mushrooms, and stir to combine. Continue sauteing for another 5 minutes, or until the mushrooms are cooked and the onions are soft.

Step 5

Add the white wine to deglaze the pan, scraping up the browned bits. You can also use a small amount of beef broth if you don’t want to use alcohol.

Step 6

In a medium bowl, whisk together the beef broth, Worcestershire sauce, Dijion mustard and flour until smooth.

Step 7

Once the wine has cooked off pour the mixture into the pan, stir and let it simmer for about 5 minutes, stirring occasionally.

Step 8

Add the Greek yogurt and stir until combined. Return the beef back into the skillet, stir to combine and season with additional salt and pepper if needed.

Step 9

Serve this healthier beef stroganoff over the egg noodles and garnish with chopped parsley.