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Abe Burnett
By Abe Burnett

Healthier Beef Stroganoff

9 steps
Prep:5minCook:25min
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!
Updated at: Thu, 17 Aug 2023 14:07:58 GMT

Nutrition balance score

Good
Glycemic Index
53
Low
Glycemic Load
27
High

Nutrition per serving

Calories660.9 kcal (33%)
Total Fat31.9 g (46%)
Carbs51.2 g (20%)
Sugars3.6 g (4%)
Protein35.6 g (71%)
Sodium882.3 mg (44%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet

Instructions

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.