Lower Fat Creamy Beef Stroganoff
Submitted by Kimmer
Lighter beef stroganoff with lean sirloin strips and mushrooms in a creamy paprika sauce made from light sour cream and nonfat yogurt. The mushrooms cook in broth instead of butter, so it tastes rich without the fat. Served over egg noodles.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minAll the comfort of classic stroganoff, with the fat dialed way down. This lighter take swaps the usual heavy sour cream and butter for a few clever moves that keep it creamy and rich without the calorie load.
The first trick is the mushrooms. Instead of sauteing them in butter, you cook them down in a little chicken broth, which still concentrates their savory flavor while skipping the fat. Lean beef sirloin gets a quick two-minute sear so it stays tender rather than tough.
The sauce is where the real work happens. Light sour cream blended with plain nonfat yogurt delivers that signature tangy creaminess at a fraction of the richness. Paprika adds warmth and color, and a scatter of dill brings a fresh, herbal lift at the end.
One rule keeps it from going wrong: stir the dairy in over low heat and don’t let it boil. High heat makes the mushroom sauce curdle and break. Spoon it all over hot egg noodles and dig in.
Chef Tips
- Sear the beef hot and fast, then pull it out. Overcooking lean sirloin in the sauce turns it chewy.
- Add the sour cream and yogurt off the heat or on low, never at a boil, so the sauce stays silky instead of curdling.
- Slice the beef against the grain for the most tender bite.
Variations
- Use ground turkey or sliced chicken breast for an even leaner version.
- Swap egg noodles for whole wheat pasta, rice, or mashed potatoes.
- Stir in a splash of white wine or a spoonful of Dijon for extra depth.
Ingredients
Directions
In a large nonstick skillet, heat oil over medium-high heat. Add beef; sauté until browned, about 2 minutes. Place on a plate.
In same skillet over medium-high heat, cook mushrooms and ¼ cup of broth for 5 minutes. Add the onion and garlic; sauté for 3 minutes. Stir in paprika until well blended. Add the remaining broth; cook for 4 minutes.
While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.
In a small bowl, combine sour cream and yogurt. Mix well; set aside.
Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skillet; heat through. Drain the noodles in a colander.
Place on serving plates and top with beef mixture. Sprinkle with dill and serve immediately.
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