Lightened-Up Beef Stroganoff with Greek Yogurt
Seared sirloin and mushrooms simmer in a creamy Greek yogurt sauce, served warm over whole wheat egg noodles.
Classic beef stroganoff usually leans on sour cream for its signature tang, but Greek yogurt does the same job here while adding a meaningful amount of protein to the sauce. Thin-sliced sirloin sears quickly, mushrooms and onion soften alongside it, and everything comes together in a broth-based sauce finished off the heat with a generous swirl of yogurt.
Between the sirloin and the yogurt, this dish ends up genuinely protein-forward for a pasta dinner, which makes it a satisfying option on a night when you want something that feels indulgent but still leaves you full rather than sluggish.
Stir the yogurt in after removing the pot from the heat — boiling it can cause the sauce to break.
Ingredients
- 1 lb sirloin steak — thinly sliced
- 1 tbsp olive oil
- 8 oz mushrooms — sliced
- 1/2 onion — diced
- 2 cloves garlic — minced
- 1 tbsp flour — or gluten-free 1:1 blend
- 1 1/2 cups low-sodium beef broth
- 1 tsp Dijon mustard
- 1/2 cup plain Greek yogurt
- 8 oz whole wheat egg noodles — cooked
- salt and pepper — to taste
- 2 tbsp fresh parsley — chopped
These ingredients are standard at most North American supermarkets.
Instructions
- 1Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper and sear in batches, 1-2 minutes per side. Set aside.
- 2In the same skillet, sauté mushrooms and onion until golden, about 6 minutes. Add garlic and cook 1 minute more.
- 3Sprinkle flour over the vegetables, stir to coat, and cook 1 minute.
- 4Whisk in beef broth and Dijon mustard. Simmer until slightly thickened, about 5 minutes.
- 5Remove from heat and stir in Greek yogurt and cooked beef, along with any accumulated juices.
- 6Serve over whole wheat noodles, garnished with parsley.