Skinny Beef Stroganoff is a lighter version of the classic dish! Read on to see how we made these changes!
Skinny Beef Stroganoff use a secret ingredient to make this into a low calorie creamy dish. Add peas and spinach for extra veggie!
Happy new year! Did you make any New Year Resolutions? For many, the resolution will be to lead a healthier lifestyle.
I’m all for healthy, but I’m also all for moderation and flavor. Being a food blogger, I eat some pretty amazing meals and I’m certainly not going to show up to a Top Chef restaurant and decline a plate of creamy, decadent and rich food.
But at home, I do try to make a few of meals on the lighter side without sacrificing flavor. Enter one of the world’s most famous comfort meals: Creamy Beef Stroganoff.
Skinny Beef Stroganoff is a dish that will leave you feeling satisfied without feeling guilty. The trick is using yogurt instead of heavy or sour cream.
I use yogurt in a lot of my dishes, like Butternut Squash Soup and Harissa Chicken Kabobs, to add creaminess and moisture without a lot of calories. It also has a slight tang that adds sophistication to the flavor profile. In fact, it can be substituted in many recipes that use sour cream or mayonnaise.
I initially saw this recipe in Cooking Light Magazine, but felt it needed more vegetables, so I added peas and spinach. Actually, the original calls for a small amount of cream, but with the thickness of plain yogurt, I was able to omit it all together.
The egg noodles are No Yolk, allowing me to have soul-soothing pasta with no regrets. I hope you enjoy my Skinny Beef Stroganoff as much as I do!
If you liked this lightened up recipe, check out these others:
If you liked this Easy Dinner Recipe, snag a copy of my Easy Dinner Recipes Mini-Cookbook. Available here for only $0.99, here is a small collection of time-saving, hearty and satisfying dinners guaranteed to get you in and out in 30 minutes or less!
- 2 pounds sirloin steak trimmed and thinly sliced across the grain
- 3 tablespoons flour divided
- 2 tablespoons extra virgin olive oil
- 1/2 cup sherry or other cooking wine
- 1 cup white onion chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon hot paprika
- 2 cups mushrooms
- 1 1/2 cups beef broth
- 1/3 cup plain Greek yogurt
- 3 tablespoons scallions sliced diagonally
- 1 tablespoon butter
- 1 cup frozen peas
- 1 cup fresh spinach
- 4 cups egg noodles cooked and lightly buttered (to prevent sticking)
- 2 tablespoons flat leaf parsley roughly chopped
- Heat a large skillet to medium-high heat with 2 tablespoons extra virgin olive oil. Toss shredded beef with 2 tablespoons flour. Add 1/2 of beef to pan, browning lightly, then remove and set aside, appropriately 3 minutes. Repeat with remaining half. If skillet gets too dry, add a little more extra virgin olive oil.
- Splash skillet with sherry, scraping up all of the browned bits.
- Add onion, black pepper, fine sea salt, paprika and mushrooms, allowing to brown and reduce for 3-4 minutes, but allowing mushrooms to keep their shape.
- Combine 1/4 cup beef broth with remaining 1 tablespoon flour, whisking until smooth and then combining with remaining beef broth. Bring to a low boil stirring continuously and scraping up browned bits from the bottom of the pan.
- When mixture start to thicken, stir in yogurt, butter, scallions, spinach and frozen peas. When combined, add beef back to mixture for 2 minutes to reheat.
- Spoon beef mixture over cooked egg noddles and top with freshly chopped parsley.
If you've tried this recipe, come back and let us know how it was!
Adapted from Cooking Light