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:
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Skinny Beef Stroganoff
- 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!