High Protein Beef Stroganoff with Greek Yogurt and Mushrooms
By Miles Carr
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Thinly sliced beef sirloin is my favorite meat to use in stroganoff. It takes 2 to 3 minutes to sear and stays a little pink inside. It's served over egg noodles in a paprika and mushroom sauce with Greek yogurt and Dijon mustard. The egg noodles soak up the sauce. It's a tasty dish.
I heat the olive oil and sauté the beef, removing it from the pan before adding the onions. The browned bits remaining in the pan will be used for the sauce. The mushrooms are sautéed separately until dry and browned in the pan.
Greek yogurt is stirred into the pan after turning off the heat and allowing the pan to cool slightly. I do not suggest skipping cooling the pan, as Greek yogurt stirred directly into a hot pan will curdle. I stir the flour for a full minute before stirring in broth, and the sauce thickens further during simmering before the beef goes back in.
I finish it with drained noodles and parsley. Other suitable side dishes include garlic green beans and roasted broccoli spears. Sliced pickled red onions provide additional flavor. Bread may be served on the side for other guests to use as a dip for the sauce.
Why you'll love this recipe
- 1Thin sirloin cuts cook quickly and can remain pink after 2 to 3 minutes of pan cooking.
- 2Greek yogurt adds creaminess and protein to stroganoff without another cooking step.
- 3Mushrooms break down in the broth and give it the flavor I think of as stroganoff flavor.
- 4Dijon mustard and paprika are small additions but contribute flavor to the yogurt sauce when cooked.
- 5One pound of beef and eight ounces of noodles prepare four servings with parsley topping.
Ingredients
- •1 pound beef sirloin (thin strips)
- •2 tablespoons olive oil (or canola oil)
- •1 onion (medium, chopped)
- •2 cloves garlic (minced)
- •8 ounces mushrooms (sliced)
- •2 tablespoons butter
- •2 tablespoons all-purpose flour (or cornstarch slurry for gluten-free)
- •2 cups beef broth (preferably low-sodium)
- •1 cup Greek yogurt (full-fat or 2%)
- •1 tablespoon Dijon mustard
- •1 teaspoon paprika (smoked paprika optional)
- •salt (to taste)
- •black pepper (to taste, freshly ground)
- •8 ounces egg noodles (or alternative pasta)
- •fresh parsley (to taste, for garnish)
Instructions
- 1
Boil the egg noodles in well-salted water until just tender, or al dente. Drain well and set aside.
- 2
Heat the olive oil in a skillet until shimmering. Add the beef strips and cook for 2-3 minutes, until browned with a little pink inside, then remove the beef from the skillet.
- 3
Add the butter to the same skillet. Cook the onion and garlic until the onion is soft and translucent, then add the mushrooms and cook until golden brown.
- 4
Sprinkle the flour over the vegetables and stir constantly for about a minute. Gradually whisk in the beef broth and bring it to a gentle simmer until it starts to thicken slightly.
- 5
Remove the skillet from the heat and let it cool slightly. Stir in the Greek yogurt, Dijon mustard, and paprika until smooth.
- 6
Return the seared beef to the skillet. Simmer gently on low heat for about 5 minutes, until the sauce reaches your desired consistency.
- 7
Serve the stroganoff over the prepared noodles and garnish with fresh parsley.
FAQ
Nutrition (per serving)
450
Calories
Reviews
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