Beef stroganoff is such a great comfort meal; strips of beef are seared and then simmered in a flavorful mushroom cream sauce. Traditionally served over egg noodles, it's a one bowl meal that is comforting and delicious. My lightened-up healthy beef stroganoff features all of the classic ingredients, but modified to be lower calorie.
Course Main Course
Keyword beef, egg noodles, pasta recipe
Prep Time 5minutes
Cook Time 25minutes
large frying pan with deep sides
1.5lbslean sirloin steakabout 4 steaks
fresh cracked pepper
olive oil spray
2cupsshallotssliced, about 4 small ones or 2 large ones
1tbsplight butterI use Land 'o Lakes
2tbspall purpose flour
1/4cupplain nonfat Greek yogurt
kosher salt and pepper to taste
parsley for garnish
optional: egg noodles or pasta for serving, also works with potatoes or veggie spirals
Start off by slicing the beef into strips or chunks.
Season the beef with the kosher salt, fresh cracked pepper, and garlic powder, and toss to coat evenly.
Preheat a frying pan over medium high heat, and then spray with olive oil spray.
Sear the beef on both sides, for a total of 2-3 minutes. It will not cook through here; we are just looking for some color on the outside and to lock in flavor.
Remove the beef from the pan and set aside on a plate to rest.
Slice the mushrooms and shallots. Add more olive oil spray to the same pan, and add the mushrooms and shallots.
Cook for 10 minutes, tossing frequently to prevent burning and sticking. Add more olive oil spray as needed.
After 10 minutes, add the Worcestershire and Dijon to the cooked mushrooms and shallots, and whisk to combine.
Add the butter and flour, and stir to coat, ensuring to break down the flour and incorporate it throughout the pan.
Add the beef broth.
Reduce the heat to medium and simmer the sauce for about five minutes, or until the sauce thickens from the flour.
Stir in the sour cream and Greek yogurt.
Return the cooked beef to the pan, along with any residual juices that collected in the dish as the beef rested. Cook for another 5 minutes for the flavors to combine and the beef to cook through a bit more.
Taste the sauce for seasoning; add more salt and pepper as desired.
Garnish with fresh chopped parsley for a pop of color.
7 WW points (all WW plans) for 1 heaping cup
Note: egg noodles are typically approximately 200 calories for 1 cup cooked, or 6 WW points. This dish pairs well with egg noodles, but you can also use any pasta of your choice, potatoes, or pasta replacement like veggie spirals to keep it lower-carb and lower-calorie.WW PersonalPoints™: Click here to track this recipe in the WW app.