This protein packed Healthy Beef Stroganoff is my lightened up & more nutrient dense take on the classic comfort meal. Seared sirloin steak, veggies, bone broth, and greek yogurt create the most flavorful sauce. Serve tossed with egg noodles or over rice.
My goal when creating “healthier” recipes is to add nutrient dense ingredients where I can without sacrificing flavor or omitting ingredients, like in this No Bean Turkey Veggie Chili or Peanut Butter Banana Bars with hemp seeds.
If you are looking for an easy slow cooker recipe instead, try my Slow Cooker Meatball Stroganoff.
Table of Contents
What Can I Use in Stroganoff Instead of Sour Cream?
This question is what inspired me to create this healthier version of a classic beef stroganoff. Greek yogurt is the perfect swap for sour cream in this dish because it has the same flavor and texture.
I also swapped the regular beef broth for bone broth and added a little extra lean beef to up the protein.
Lastly, to add some extra veg, I wilted in some spinach in the sauce. I promise you will not even notice it’s there!
Why You’ll Love This Recipe
- Flavorful – The shallot, garlic, spices, herbs, worcestershire sauce, dijon mustard, and soy sauce add depth and flavor to the sauce.
- Hearty – The steak to pasta ratio is a bit higher than a typical stroganoff recipe so this dish is packed with protein.
- Healthy & nutrient dense – The bone broth and spinach add extra protein and micronutrients to the sauce. It is also packed with mushrooms and onions, which add fiber as well.
- Creamy – Instead of sour cream, this recipe calls for greek yogurt for more protein.
- Reheats great – Throw a bowl of leftovers in the microwave and you have lunch the next day
- Cozy dinner – Healthy beef stroganoff is the perfect protein packed comfort food for those cold winter evenings.
- Easy – This meal comes together in less than 40 minutes including prep time.
Ingredients & Substitutions
- Sirloin: I like to use sirloin because it is a leaner cut of beef. You could also use ribeye or even ground beef or turkey.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Bone Broth: Beef or chicken bone broth will both work. You can also use regular chicken or beef broth or stock.
- Mushrooms: Substitute for white mushrooms. If you do not like mushrooms, learn more about the Best Substitutes for Mushrooms.
- Spinach: You can also use kale.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Healthy Beef Stroganoff
Quick Overview
- Sear sirloin.
- Sauté garlic and shallot.
- Sauté onion and season.
- Stir in broth, veggies, and other sauce.
- Add steak back in & reduce.
- Stir in greek yogurt & egg noodles.
Step by Step Instructions
Brown bits (fond) should develop in the bottom of the pan as the steak sears.
Step 1: In a large skillet, heat the olive oil over medium high. Add about half of the steak to the pan. Season with about a 1/4 teaspoon salt. Do not move the steak for 2-3 minutes.
Step 2: Flip the steak and cook for another minute. Remove from the pan and repeat with the remaining steak.
Step 3: Turn the heat to medium low. Add the butter.
Step 4: Add the shallots and garlic. Sauté for 1-2 minutes.
Step 5: Add the onions and sauté for 2-3 minutes or until they begin to soften.
Step 6: Sprinkle in the spices and flour. Cook for about 1 minute. Turn the heat back up to medium.
Do not overheat the yogurt or it will separate the sauce.
Step 7: Deglaze the pan with the broth, scraping all of the brown bits off the bottom.
Step 8: Stir in the mushrooms, spinach, worcestershire, mustard, and soy sauce. Simmer for 2-3 minutes.
Step 9: Add the steak back in. Cover and cook for 2-3 minutes or until the mushrooms are softened.
Step 10: Uncover and reduce for another 2-3 minutes or until the sauce has thickened slightly.
Step 11: Turn the heat off. Stir in the yogurt.
Step 12: Fold in the cooked egg noodles and serve.
Recipe Serving Suggestions
This healthier beef stroganoff tossed with egg noodles is delicious & filling on its own, but you can also pair it with some more veggies or bread. Here are my recommendations:
- Serve over Steamed Instant Pot Basmati Rice or gluten-free chickpea pasta instead of egg noodles
- Goat Cheese Salad
- Kale Crunch Salad
- Panera Greek Salad
- Balsamic Glazed Brussel Sprouts with Bacon
- Homemade Cheesy Texas Toast Garlic Bread
Expert Tips & Variations
- Sear the steak. The brown bits that develop in the bottom of the pan (fond) while the sirloin sears add so much flavor to the sauce.
- Deglaze the pan. After the broth is added, be sure to scrape all of those brown bits off the bottom of the skillet.
- Use all the sauces. The worcestershire, soy, and dijon mustard add so much flavor to the cream sauce.
- Don’t skip the spinach. This might seem weird but it wilts into the sauce and you will not even notice it’s in the sauce, but adds a little extra fiber.
Recipe FAQs
Thinly sliced sirloin or ribeye steak are the best options.
The sauce is made of broth, mushrooms, onions, mustard, and typically sour cream. This recipe uses greek yogurt instead.
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Healthy Beef Stroganoff
Ingredients
- 2-3 Tablespoons olive oil
- 1.5 pounds sirloin, sliced thinly*
- 1 Tablespoon unsalted butter
- 1 shallot, diced finely
- 5-6 cloves garlic, pressed or minced
- 1 large yellow onion, sliced
- 2 teaspoons dried thyme
- 1 1/2 teaspoons Morton kosher salt, divided*
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 2 Tablespoons all purpose flour
- 2 cups bone broth*
- 8 ounces baby bella mushrooms, sliced*
- 1-2 handfuls spinach*
- 1 Tablespoon worcestershire sauce
- 1 Tablespoon dijon mustard
- 1 Tablespoon soy sauce
- 2/3 cup plain greek yogurt
- 8 ounces egg noodles, prepared according to package instructions
Instructions
- In a large skillet, heat the olive oil over medium high. Add about half of the steak to the pan. Season with about a 1/4 teaspoon salt. Do not move the steak for 2-3 minutes.
- Flip the steak and cook for another minute. Remove from the pan and repeat with the remaining steak.
- Turn the heat to medium low. Add the butter.
- Add the shallots and garlic. Sauté for 1-2 minutes.
- Add the onions and sauté for 2-3 minutes or until they begin to soften.
- Sprinkle in the spices and flour. Cook for about 1 minute. Turn the heat back up to medium.
- Deglaze the pan with the broth, scraping all of the brown bits off the bottom.
- Stir in the mushrooms, spinach, worcestershire, mustard, and soy sauce. Simmer for 2-3 minutes.
- Add the steak back in. Cover and cook for 2-3 minutes or until the mushrooms are softened.
- Uncover and reduce for another 2-3 minutes or until the sauce has thickened slightly.
- Turn the heat off. Stir in the yogurt.
- Fold in the cooked egg noodles and serve.
Notes
- Sirloin: I like to use sirloin because it is a leaner cut of beef. You could also use ribeye or even ground beef or turkey.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Bone Broth: Beef or chicken bone broth will both work. You can also use regular chicken or beef broth or stock.
- Mushrooms: Substitute for white mushrooms.
- Spinach: You can also use kale.
- Sear the steak. The brown bits that develop in the bottom of the pan (fond) while the sirloin sears add so much flavor to the sauce.
- Deglaze the pan. After the broth is added, be sure to scrape all of those brown bits off the bottom of the skillet.
- Use all the sauces. The worcestershire, soy, and dijon mustard add so much flavor to the cream sauce.
- Don’t skip the spinach. This might seem weird but it wilts into the sauce and you will not even notice it’s in the sauce, but adds a little extra fiber.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I found it was a quick and easy recipe and lots of sauce bc I didnt thicken mine as much
I wanted a higher protein, healthy, easy recipe and this delivered! I used lean ground beef and chicken stock since that’s what I had and it was fantastic. I didn’t tell my family it was yogurt until the end and both kids had seconds. Will make again.
The flavor is very good. I think next time I’ll double the sauce next time. Like others said, took longer than suggested.
Vegetarian here. Started with the shallots and added seitan with the mushrooms for my protein. Perfect for meal prep!