Healthy Beef Stroganoff

5 from 154 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Main

Cuisine: American

Servings:

Calories: 420kcal

Author: Brianna May

Equipment

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 ½ teaspoons Morton kosher salt, divided*
½ teaspoon pepper
½ 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
⅔ 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 ¼ 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