Lean Stroganoff with Greek Yogurt
6 servings · 15 min prep · 25 min cook
Macros per serving
↓ 25% fewer calories · 135 kcal saved
Smart swaps
- Sour cream→Nonfat Greek yogurt
Triples the protein and eliminates saturated fat while providing the same creamy tang.
- Cream of mushroom soup→Real mushrooms + beef broth reduction
Removes processed condensed soup; whole mushrooms add B-vitamins, selenium, and meaty umami.
- Butter + flour roux→Broth reduction + Dijon thickening
Saves 100+ calories per serving by replacing butter-flour thickening with natural reduction.
- White egg noodles→Whole wheat egg noodles
Adds fiber and nutrients from whole grains without changing the classic noodle texture.
Original
- 1.5 lbs beef sirloin steak, sliced thin
- 12 oz egg noodles
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 8 oz white mushrooms, sliced
- 1 large yellow onion, sliced
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup beef broth
- salt and black pepper
Healthy version
- •1.25 lbs top sirloin steak, trimmed and sliced thin
- •8 oz whole wheat egg noodles
- •0.75 cup plain nonfat Greek yogurt
- •10 oz baby bella (cremini) mushrooms, sliced
- •1 large yellow onion, sliced
- •3 cloves garlic cloves, minced
- •1.25 cups low-sodium beef broth
- •1 tbsp olive oil
- •1 tbsp Worcestershire sauce
- •1 tsp Dijon mustard
- •1 tsp fresh thyme leaves
- •salt and black pepper
- •2 tbsp fresh parsley, chopped
Method
- 1
Cook whole wheat egg noodles according to package directions. Drain and set aside.
- 2
Pat steak slices dry with paper towels and season generously with salt and pepper.
- 3
Heat olive oil in a large skillet over high heat. Sear steak strips in batches (do not crowd) for 1-2 minutes per side until browned. Transfer to a plate.
1–2 minutes - 4
In the same skillet over medium heat, add mushrooms and onion. Cook 7-8 minutes until mushrooms release their liquid and turn golden.
7–8 minutes - 5
Add garlic, thyme, Worcestershire sauce, and Dijon mustard. Cook 30 seconds until fragrant.
30 seconds - 6
Pour in beef broth, scraping up browned bits. Bring to a simmer and cook 5 minutes until slightly reduced.
5 minutes - 7
Remove pan from heat and let cool 1-2 minutes. Stir in Greek yogurt until smooth (off-heat prevents curdling).
1–2 minutes - 8
Return steak to the sauce. Toss with noodles and serve garnished with fresh parsley.