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Better-For-You Beef Stroganoff | theeverykitchen.com

Better-For-You Beef Stroganoff

This recipe uses Greek yogurt in place of sour cream for a little more protein and a little less fat. Choose a lean cut of steak and you've got a large portion of healthy, hearty comfort-food.
Course Main
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 435 kcal
Author The Every Kitchen


  • 1 tablespoon vegetable oil
  • 1 pound lean beef I used bottom round, cut into bite-size pieces
  • 1 onion chopped
  • 8 ounces button mushrooms halved
  • sea salt and ground black pepper to taste
  • 1/2 tablespoon smoked paprika
  • 3 tablespoons tomato paste
  • 1 8- ounce can low-sodium tomato sauce
  • 1 cup low-sodium beef broth
  • 1 tablespoon cornstarch
  • ½ cup plain nonfat Greek yogurt
  • 2 cups cooked egg noodles
  • ½ bunch flat parsley chopped, for garnish


  1. In a large, high-rimmed skillet, heat olive oil over medium-high. Add the beef and stir-fry until just browned, about 1-2 minutes. Transfer beef to a bowl and set aside. Keep a bit of accumulated fat (no more than a tablespoon) for cooking the vegetables.
  2. Reduce heat to medium and add onion and mushrooms. Cook until vegetables are tender, stirring often, about 5 minutes. Season with salt, pepper, and smoked paprika.
  3. Stir in the tomato paste and tomato sauce. Pour in the broth and simmer, uncovered, 5 minutes. Whisk in the cornstarch, smoothing out any lumps. Add the beef and cook until heated through.
  4. Remove from heat and stir in the Greek yogurt. Serve over egg noodles and garnish with parsley.