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)