Lean Creamy Beef Stroganoff

This International dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve hot over the cooked whole wheat noodles, garnished with generous amounts of fresh chopped parsley or dill. Pair with a side of steamed green …

Cuisine: International Type: Dinner Time: 35 min Servings: 4 Calories: 502 per serving
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Nutrition Information

Each serving contains approximately 502 calories and 48.0g of protein. Macronutrients include 55.0g carbohydrates and 10.0g fats per serving.

Per Serving

Calories
502
Protein
48.0g
Carbohydrates
55.0g
Fats
10.0g

Total

Calories
2008
Protein
192.0g
Carbohydrates
220.0g
Fats
40.0g

Ingredients

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This recipe requires 16 ingredients. All ingredients are commonly available at grocery stores.

  • 1.25 lb Lean Top Sirloin Steak
    fat trimmed, thinly sliced against the grain into strips
  • 8.0 oz Whole Wheat Wide Noodles
    dry, whole grain pasta
  • 1.0 lb Cremini Mushrooms
    wiped clean and sliced (approx. 4 cups)
  • 1.0 whole Yellow Onion
    medium size, finely diced
  • 3.0 clove Garlic
    fresh, minced
  • 2.0 cup Low-Sodium Beef Broth
    divided use
  • 0.5 cup Non-fat Plain Greek Yogurt
    room temperature (healthy heavy cream substitute)
  • 1.0 tbsp Olive Oil
    extra virgin
  • 1.0 tbsp Worcestershire Sauce
    low sodium preferred
  • 1.0 tbsp Tomato Paste
    unsalted
  • 1.0 tsp Dijon Mustard
    smooth
  • 1.0 tbsp Cornstarch
    mixed with equal parts cold water (slurry)
  • 0.5 tsp Dried Thyme
    or 1.5 tsp fresh thyme leaves
  • 0.25 cup Fresh Parsley
    finely chopped, for garnish
  • 0.5 tsp Kosher Salt
    to taste
  • 0.25 tsp Black Pepper
    freshly ground

Instructions

Follow these 6 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Comprehensive Mise en Place & Preparation

  1. Remove 0.5 cup (120 ml) Non-fat Plain Greek Yogurt from the refrigerator to reach room temperature; this prevents curdling later.
  2. Fill a large stockpot with water, salt heavily, and place on high heat to bring to a boil for the noodles.
  3. In a small bowl, whisk 1 tbsp (8 g) cornstarch with 1 tbsp (15 ml) cold water until smooth to create a slurry; set aside.
  4. Pat dry 1.25 lb (570 g) top sirloin steak, trim fat, and thinly slice against the grain into strips.
  5. Wipe 1 lb (454 g) cremini mushrooms clean with a damp cloth and slice them; finely dice 1 medium yellow onion.
  6. Mince 3 cloves garlic and finely chop 0.25 cup (15 g) fresh parsley.
  7. Measure out 2 cups (480 ml) beef broth, 1 tbsp (15 ml) Worcestershire sauce, 1 tbsp (15 ml) tomato paste, and 1 tsp (5 ml) Dijon mustard near the stove.

2. Sear the Beef

  1. Heat 1 tbsp (15 ml) olive oil in a large deep skillet over medium-high heat until shimmering.
  2. Add beef strips in a single layer (work in batches if necessary to avoid steaming) and season with salt and pepper.
  3. Sear undisturbed until browned, approximately 60-90 seconds per side.
  4. Remove browned beef from the skillet and set aside on a plate; keep the fat in the pan.

3. Sauté Vegetables & Aromatics

  1. Add the sliced mushrooms and diced onions to the same skillet over medium heat.
  2. Sauté, stirring occasionally, until onions are translucent and mushrooms are browned and tender.
  3. Stir in the minced garlic, 1 tbsp (15 ml) tomato paste, and 0.5 tsp (2.5 ml) dried thyme; cook until fragrant.

4. Cook Noodles & Build Sauce Base

  1. Add 8 oz (230 g) whole wheat wide noodles to the boiling water; set a timer for 7-8 minutes (or per package instructions).
  2. While noodles cook, deglaze the skillet by pouring in 0.5 cup (120 ml) beef broth, scraping up browned bits from the bottom.
  3. Whisk in the remaining 1.5 cups (360 ml) beef broth, 1 tbsp (15 ml) Worcestershire sauce, and 1 tsp (5 ml) Dijon mustard.
  4. Bring the sauce mixture to a gentle simmer.
  5. Check noodles for al dente texture; drain well when done.

5. Thicken Sauce & Return Beef

  1. Whisk the prepared cornstarch slurry once more and stir it into the simmering sauce.
  2. Simmer for 1 minute until the sauce thickens slightly.
  3. Add the cooked beef and any accumulated juices back into the skillet; stir to coat and warm through.

6. Temper Yogurt & Finish

  1. Remove the skillet completely from the heat and let it sit for 60 seconds to lower the temperature slightly.
  2. Gently fold in the room temperature Greek yogurt until creamy and combined (do not return to high heat or boil).
  3. Serve immediately over the noodles, garnished with fresh parsley.

Plating

  1. Using kitchen tongs, grasp a portion of the warm whole wheat noodles and twist them onto the center of a wide, shallow pasta bowl to create a neat, elevated mound.
  2. Ladle the creamy beef and mushroom mixture generously over the noodles, ensuring the meat is visible on top and allowing the sauce to coat the pasta while pooling slightly at the base.
  3. Sprinkle a generous amount of fresh chopped parsley or dill over the top, focusing on the center to provide a vibrant green contrast against the rich, creamy brown sauce.
  4. Finish with a crack of freshly ground black pepper and wipe the rim of the bowl with a clean, damp cloth to ensure a sharp, restaurant-quality edge.

Family Beverage

Chilled sparkling water with fresh lemon slices and mint

Alcohol Beverage

A medium-bodied Pinot Noir or a crisp dry Riesling

Serving Suggestions

Serve hot over the cooked whole wheat noodles, garnished with generous amounts of fresh chopped parsley or dill. Pair with a side of steamed green beans or roasted asparagus to add color and fiber to the meal.

Notes

For the most tender meat, slice the sirloin against the grain into thin strips. To prevent the Greek yogurt from curdling, remove the skillet from the heat and allow it to cool slightly before stirring in the yogurt; do not let the sauce boil after adding the yogurt. Fresh mushrooms can be mixed varieties like cremini or shiitake for deeper flavor.

Storage

Allow the dish to cool to room temperature within two hours of cooking. Transfer the beef stroganoff sauce and the cooked noodles into separate airtight containers; this prevents the pasta from absorbing excess liquid and becoming mushy. Store in the refrigerator for up to 3 days. If the sauce and noodles are already combined, consume within 2 days for the best texture.

Freezing

For the best quality, freeze the beef and mushroom base in rigid freezer-safe containers for up to 3 months before adding the Greek yogurt, as dairy can separate when frozen. Thaw overnight in the refrigerator, reheat gently on the stovetop, and stir in the yogurt just before serving. If freezing fully finished leftovers, thaw completely in the fridge and reheat slowly over low heat, whisking constantly to re-emulsify the sauce if it separates.

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