Skinny Beef Stroganoff

 This is an awesome skinny version of beef stroganoff:

Serves: 6 servings, approx. 1½ cups each


  • 3 tsp. olive oil, divided use

  • 1½ lbs. extra lean beef sirloin, cut into thin strips

  • 1 medium onion, chopped

  • 8 oz. sliced mushrooms

  • 3 Tbsp. whole wheat flour

  • 4 cups low sodium organic beef broth

  • ¾ tsp. sea salt (or Himalayan salt)

  • ½ tsp. ground black pepper

  • 3 oz. dry whole wheat egg noodles

  • ½ cup reduced fat (2%) plain Greek yogurt

  • 2 Tbsp. finely chopped parsley


  • Heat 1 tsp. oil in large nonstick skillet over high heat.

  • Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Remove from skillet. Set aside.

  • Heat 1 tsp. oil in same skillet over medium-high heat.

  • Add onion; cook, stirring frequently, for 3 to 4 minutes.

  • Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until most liquid is absorbed.

  • Add remaining 1 tsp. oil; cook, stirring occasionally, for 1 minute.

  • Add flour; cook, stirring frequently, until onion mixture is evenly coated.

  • Add broth slowly, stirring constantly. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, stirring frequently, for 8 to 10 minutes.

  • Add egg noodles. Mix well and cover with liquid; cover. Cook for 6 to 8 minutes, or until noodles are soft. Remove from heat.

  • Add yogurt; mix well.

  • Serve garnished with parsley.

Nutritional Information (per serving):

Calories: 288

Total Fat: 10 g

Saturated Fat: 3 g

Cholesterol: 78 mg

Sodium: 459 mg

Carbohydrates: 17 g

Fiber: 2 g

Sugars: 3 g

Protein: 33 g

Portion Fix Containers: ½ Green, 1 Yellow, 1 Red, ½ tsp.

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