This creamy beef stroganoff is a comforting classic with my dietitian twist! Greek yogurt lends that signature velvety sauce texture, add in tender sirloin, savory mushrooms, all served over egg noodles, it’s a balanced and protein packed dish, ready in just 30 minutes (crockpot adaptation included for those days when you want to set it and forget it!)
Recipe by Lindsay Pleskot, RD on November 28, 2024
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
5 stars ( reviews)
Keywords
greek yogurt, steak, beef, onion, thyme
Ingredients
2-3 tablespoons olive oil
1 lb sirloin or tenderloin, thinly sliced
1 small white onion, diced
4 cloves garlic, grated or minced (I like to use a microplane)
1 tablespoons fresh thyme (or 2 teaspoons dried)
Salt and pepper, to taste
2 tablespoons all-purpose flour
2 cups beef stock
275 g cremini or baby bella mushrooms, thinly sliced (about 4 cups sliced)
1 tablespoon Worcestershire sauce
1/3 cup plain greek yogurt
250 grams (about 9 ounces) egg noodles, cooked according to package directions
Categories
Dinner
Cuisine
American
Steps
Cook the Steak: Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the steak in a single layer and season generously with salt and pepper. Let it cook undisturbed for 2–3 minutes, until browned on one side. Flip, season again, and cook for 1 more minute. Remove the steak (and any juices) from the pan and set aside.
Sauté the Aromatics: In the same pan, add the remaining olive oil, followed by the diced onion and garlic. Cook for 1–2 minutes, stirring, until the garlic is fragrant and the onion turns translucent.
Make the Sauce: Sprinkle the flour evenly over the onion mixture and stir well. Cook for 1 minute to eliminate the raw flour taste. Slowly pour in the beef stock, stirring as you go to loosen any flavorful bits from the bottom of the pan.
Add the Mushrooms and Flavorings: Stir in the sliced mushrooms, Worcestershire sauce, and thyme. Let the mixture simmer for 5–8 minutes, until the mushrooms soften and the sauce thickens slightly.
Finish with the Steak and Yogurt: Return the cooked steak and its juices to the pan. Simmer for another 3–4 minutes, just until the steak is heated through and the mushrooms are tender. Remove from heat and gently stir in the Greek yogurt.
Serve and Enjoy: Spoon the stroganoff over the cooked egg noodles. Garnish with extra thyme if you like. Dig in and enjoy!
Reviews
Hailey M on 2025-06-24 (5 stars): We made this on our bbq and the dish was absolutely delicious, easy to assemble and prep and the flavour is outstanding!
Marie-Annick Bordeleau on 2025-10-15 (5 stars): Very tasty recipe. It is very easy to whip up and really comforting. We used flank steak and it turned out fine. My partner can't eat gluten so we served it on cassava pasta. We make this one again for sure.
Marie-Annick Bordeleau on 2025-11-24 (5 stars): Oops I did it again🤣.
So tasty and simple. I noticed that the greek yogurt curdled a bit when I added it to the sauce. Maybe it has something to do with the yogurts fat %? I used 0% because it's the only one I had on hand at the time.
I love shrooms so much this one will be on repeat.
