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Healthier Beef Stroganoff : A familiar favorite, lightened up!

  • Yield: Serves 4


Healthy Beef Stroganoff: All of the familiar flavor with none of the guilt! Beef and mushrooms come together in a creamy wine sauce that tastes 100% decadent!


  • 1 pound serloin steak, cut into thin strips against the grain
  • 1 tablespoon flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • 2 tablespoons olive oil
  • 10 ounces fresh mushrooms, chopped
  • ½ cup yellow onion, finely chopped
  • 1 clove garlic, minced
  • ¼ cup dry white wine. divided
  • 1 tablespoon butter
  • 23 tablespoons flour
  • 1 tablespoon tomato paste
  • 2 ½ cups beef broth [Homemade or Reduced Fat, Organic]
  • 1 cup 2% Greek yogurt, room temperature [Don’t use fat free. I use Fage]
  • Hot egg noodles cooked according to package directions


  1. Add the beef broth to a small saucepan and reduce, uncovered, over high heat until it is approximately ¾ cup. I do this while I chop my onions and prep the rest of the ingredients. This recipe works best when all ingredients have been pre-measured and are ready to add!
  2. In a medium bowl, whisk together the flour, salt and pepper. Toss the sliced steak in the flour to coat.
  3. Heat a large pan or Dutch oven over medium heat until hot but not smoking hot. Brown the meat in several batches on both sides. Be careful not to crowd the pan or the meat will steam instead of brown. By the time I am done placing all the meat in the pan, I start flipping the first pieces. Once the meat is brown, remove it from the pan and place it on a plate, cover to keep warm. Set aside.
  4. In the same pan add a few teaspoons more oil if necessary and sauté the onions until they begin to release their juices then add the garlic, stirring frequently to keep from burning. Once the onions are translucent, add the mushrooms and continue to cook until they are tender and have reduced in size.
  5. Deglaze the pan with 2 tablespoons of the white wine, stirring and scraping the bottom to get all the browned bits. Reduce the heat to low.
  6. Add the butter and stir until it is melted. Next add the 2 tablespoons of flour to the mushroom mixture. I used 3 tablespoons of flour but I like my stroganoff thick. Your call. Stir to incorporate all the flour.
  7. Add the tomato paste and reduced beef broth and remaining 2 tablespoons white wine to the mushroom mixture. Stir to mix. Continue to cook over low heat, stirring continuously until thickened. Cook at least 3 minutes to eliminate the flour taste. Add the browned meat back into the skillet with any accumulated juices. Stir to incorporate.
  8. Remove pan from heat and stir in the yogurt. Place back over the heat and continue stirring until the stroganoff has warmed and the sauce has thickened to your liking.
  9. Serve immediately over hot egg noodles.

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