This healthy beef stroganoff is a reduced-fat version of my beef stroganoff that doesn’t compromise its rich taste! Deeply satisfying, this comforting favorite is the tender, flavorful sirloin steak you know and love but cooked in a healthier creamy greek yogurt mushroom sauce.
Add the beef broth to a small saucepan and reduce, uncovered, over high heat until it is approximately ¾ cup.
Mix 1 tablespoon flour, salt, and pepper in a small bowl.
Pat sirloin strips dry and coat them with flour mixture.
In a skillet, brown beef strips quickly in 2 tablespoons olive oil. Remove browned beef from pan and keep warm.
Add mushrooms, onion, and garlic to the pan with a few teaspoons more oil (if necessary). Cook until onion is crisp-tender, about 3-4 minutes.
Add 1 tablespoon of butter to the pan; blend in 2 tablespoons flour.
Add tomato paste, then stir in broth. Cook and stir over medium heat until thick and bubbly. Be sure to cook down the sauce until it is no longer runny. This time will depend on how much you cooked down the beef broth.
Return meat to skillet. It’s important that you maintain a low heat, and do not allow the sauce to boil. Stir in Greek yogurt and white wine; cook slowly over low heat until heated through. Serve over hot egg noodles and enjoy!
Notes
Technique – Be careful not to crowd the pan when cooking the beef. If there is not sufficient room for it to develop color, the meat will steam and not brown.Variations – Instant Pot: Complete step 1 as directed. With Instant Pot set to SAUTE, complete Steps 2-7. At Step 8, once the meat is placed back in the pot, close and seal the lid. Cook on HIGH for 10 minutes. Immediately vent and release the pressure. Once it is safe, add the wine and yogurt.Storage -Store leftover beef stroganoff in an airtight container in the fridge for 3 to 5 days. I recommend storing the sauce and the noodles separately to preserve the texture of the noodles. You can also freeze this dish (without the greek yogurt) for up to 3 months.