Braised strips of sirloin steak simmered in beef broth, sautéed diced onion and garlic! This Beef Stroganoff Lightened Up has the flavor and comfort of the traditional stroganoff dish with an extra boost of protein!
The creamy sauce in this dish will make you want to lick it from the plate! And I’m going to encourage you to take a few extra swipes of the sauce because not only does this dish taste AHH-MAZING, but you can relish in the extra samplings because I substituted Greek yogurt for the sour cream that we all grew up dolloping in our stroganoff dishes!
Sometimes it’s hard to divert from what you’re used to, but change is good, especially when swapping out the extra fat is completely unnoticeable! The sauce is just as delectable as it is in the traditional dish with sour cream, promise! Plus, plain Greek yogurt has about 17-20 grams of protein per cup, which will increase satiety.
The last few times I’ve made this dish I used Fage 0% (used in these pictures) as well as Fage 2%. I didn’t notice a difference in the texture or taste, between the two, so use whichever type you prefer.
Serve over egg noodles or if you are limiting your starchy carbohydrate, try this Mock Mashed Potatoes (Cauliflower) for a delicious alternative to the noodles.
- 1 1/2 lb. top sirloin cut into thin strips about 1 inch wide and 2 inches long
- Salt and pepper to taste
- 1-2 tablespoons olive oil
- 1 tablespoon butter
- 3 tablespoon flour divided
- 1 teaspoon dijon mustard
- 1 tablespoon tomato paste
- 2 1/2 cups beef broth
- 10 ounces mushrooms sliced
- 1/2 medium onion diced
- 1 garlic clove minced
- 6 ounces Greek yogurt
- parsley chopped (optional)
- Pre-heat oven to 200 degrees.
- In a medium bowl toss the meat with 1 tablespoon of flour lightly dusting the meat. Season with salt and pepper.
- In a large skillet pan over medium-high heat, warm 1 tablespoon of the olive oil. Add half of the meat browning each piece (about a minute on each side). Remove and place in an oven proof dish. Cover and keep warm in the oven. Repeat with the remaining meat.
- While cooking the meat, put broth in a small sauce pan and simmer on medium heat. Add the tomato paste and dijon mustard.
- Return skillet to the stove and if the pan is dry, and another tablespoon of oil. Add butter to oil and saute onion until fragrant and translucent. Stir in the garlic and cook for one minute. Add the mushrooms and cook for about 5 minutes or until browned. Season with salt and pepper.
- Return the meat to the skillet with the onions and mushrooms and turn to low as you prepare the broth.
- Remove 2 tablespoons of the broth and in a small bowl whisk with remaining 2 tablespoons of flour. Return to sauce pan and combine with broth cooking for about 2-3 minutes. Pour over meat and simmer until the sauce thickens.
- Remove from heat and stir in yogurt. Put back on the heat and warm for about 1 minute.
- Garnish with chopped parsley and serve immediately over egg noodles or Mock Mashed Potatoes (Cauliflower).
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.