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Classic Beef Stroganoff Recipe

We ditch the sour cream for Greek yogurt, putting a healthy twist on this dish.
Classic Beef Stroganoff RecipeMitch Mandel and Thomas MacDonald

Beef stroganoff may be Russian in name and origin, but it's since become a global go-to, finding a home everywhere from Iran to Brazil to Australia. Only the best dishes inspire this type of universal love, and the ease and innate deliciousness of stroganoff is clearly why Americans have embraced it as their own. Though sour cream is normally stirred into the sauce at the last second, we tested this dish several different ways and found Greek yogurt tasted every bit as good for fewer calories. Just make sure to remove the pan from the heat before adding, as high temperatures can cause the yogurt to break, jeopardizing the smooth, velvety sauce you really want in this beef stroganoff recipe.

Nutrition: 260 calories, 7 g fat (2 g saturated), 690 mg sodium

Serves 4

You'll Need

1⁄2 Tbsp canola oil, plus more if needed
12 oz white or cremini mushrooms, stems removed, halved
1 lb. sirloin, cut into thin strips
Salt and black pepper to taste
1  yellow onion, minced
2  cloves garlic, minced
1 Tbsp flour
3⁄4 cup red wine
1⁄2 cup low-sodium beef stock
1 Tbsp tomato paste
1⁄4 cup 2% plain Greek yogurt
Chopped fresh parsley

How to Make It

  1. Heat the oil in large sauté pan over medium heat.
  2. Add the mushrooms and cook for about 5 minutes, until softened and caramelized.
  3. Remove and reserve.
  4. Season the beef with salt and pepper.
  5. In the same pan, adding more oil if necessary, cook the beef for about 5 minutes, until well-browned all over.
  6. Remove and reserve with the mushrooms.
  7. Add the onion and garlic to the pan and cook until the onion is translucent.
  8. Stir in the flour until it evenly coats the vegetables, then add the wine, stock, and tomato paste, scraping the pan to release any flavorful bits stuck to the bottom.
  9. Turn the heat down to low and simmer for about 12 minutes, until the liquid thickens and reduces by about half.
  10. Return the mushrooms and beef to the pan and heat through, then remove from the heat.
  11. After the liquid cools just slightly, stir in the yogurt. (If the heat is too high, the yogurt will separate.)
  12. Serve over buttered noodles or steamed rice and garnish with parsley.

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