Beef Stroganoff
This Beef Stroganoff might even be better than your grandma’s – don’t worry, I won’t tell her you think so! It’s lightened up just a bit with the absence of butter and sour cream, but you don’t miss out on any of the flavor or decadent consistency. With less fat, is a comfort meal you can feel great about indulging in!
Beef Stroganoff
I know what you may be thinking – a lightened up beef stroganoff? While at first it may not sound like the most enticing dinner in the world, as stroganoff is known for being thick and rich, but I promise you that skipping out on the butter and sour cream seriously doesn’t effect the consistency OR flavor of this classic dish. That’s because it’s replaced by delicious greek yogurt!
Another amazing aspect of this easy recipe is that it comes together in just 20 minutes. Yes, really! There’s just about 5 minutes of prep time and 15 minutes of cook time required for this homemade beef stroganoff, so you can have a family meal on the table nice and quick, even after a long day. It’s a classic easy weeknight dinner recipe in my house and is always a huge hit between kids and adults alike.
What helps to reduce the cooking time from traditional stroganoff to just 20 minutes is using skirt steak instead of chuck roast. Chuck roast takes forever to slowly cook, while skirt steak is just as tasty and cooks in mere minutes. Once it’s ready in no time at all, make sure you serve it over some tender egg noodles! You’ll want those noodles to soak up every last savory drop of the thick, flavorful stroganoff.
How to Make Beef Stroganoff
- Season and coat. In a bowl, season the steak with salt and pepper. Toss the steak with cornstarch until coated.
- Cook the steak. In a large skillet, heat the olive oil over med-high heat and add the steak. Cook the steak until browned on all sides. Transfer the steak to a bowl and set aside.
- Sauté. Return the skillet to the heat and add the shallots. Cook the shallots until softened and add the mushrooms. Continue cooking until the onions are browned and the shallots are translucent. Add the garlic and cook for one minute. Stir in the garlic powder and thyme.
- Bring to a boil. Add the beef stock and bring to a boil scraping the bottom of the pan to loosen the brown bits.
- Thicken the sauce. Return the steak to the pan. Stir in the yogurt and half and half. Bring the sauce to a boil and turn the heat to low. Allow to simmer for 3-5 minutes or until the sauce has thickened.
- Enjoy! Serve immediately over cooked egg noodles, and enjoy!
How To Store Leftover Beef Stroganoff
In an airtight container in the fridge, any leftovers you have of this beef stroganoff will stay fresh for about 3-4 days. Just be sure to only store it once it’s reached room temperature. Also, it reheats just fine in the microwave, but placing it back in the skillet and stirring over medium heat is my preferred method of reheating if time allows.
What Cut of Beef To Use
The best cuts of beef to use are those that stay juicy and tender when cooking quickly.
- Boneless Ribeye Steak
- Skirt Steak
- Beef Tenderloin
- Sirloin Steak
Stay away from tougher cuts that need braising like short ribs, chuck roast and beef round roast.
What kind of greek yogurt should I use?
It needs to be PLAIN! Do NOT use any greek yogurts with additional flavors. Could you imagine digging into this savory meal, only to taste vanilla? No thanks! Also, since we’re skipping the butter and sour cream, go ahead and use a full fat greek yogurt so you don’t compromise the overall consistency of the dish. If it’s fully fat free, you’ll lose out on the intended decadence.
Be sure to check out more of my favorite beef comfort meals!
- Pot Roast with Butternut Squash and Dried Plums
- Hamburger Steak with Shallot Mushroom Gravy
- Short Rib Ragu
- The Best Mississippi Pot Roast
- The Best Beef Stew
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Get the Recipe: Beef Stroganoff Recipe
Ingredients
- 1 lb skirt steak, cut into 1/4 inch slices across the grain
- kosher salt
- fresh ground pepper
- 1/2 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 large shallot, thinly sliced
- 8 ounces, sliced cremini mushrooms
- 2 garlic cloves, minced
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves
- 2 cups beef stock, or broth
- 1/4 cup greek yogurt
- 1/2 cup half and half
Equipment
- 1 skillet
Instructions
- In a bowl, season the steak with salt and pepper. Toss the steak with cornstarch until coated.
- In a large skillet, heat the olive oil over med-high heat and add the steak. Cook the steak until browned on all sides. Transfer the steak to a bowl and set aside.
- Return the skillet to the heat and add the shallots. Cook the shallots until softened and add the mushrooms.
- Continue cooking until the onions are browned and the shallots are translucent. Add the garlic and cook for one minute. Stir in the garlic powder and thyme.
- Add the beef stock and bring to a boil scraping the bottom of the pan to loosen the brown bits. Return the steak to the pan.
- Stir in the yogurt and half and half. Bring the sauce to a boil and turn the heat to low. Allow to simmer for 3-5 minutes or until the sauce has thickened.
- Serve immediately over noodles.
22 Comments on “Beef Stroganoff”
I’d like to try this recipe but I have chuck roast. How do you suggest I change the cooking time?
You’ll definitely need to braise it, I think I’ll have to test this one out before I give out instructions. I wouldn’t want you to ruin your roast.
This looks really yummy and a good option for lowering my calories! Speaking of calories, could you update that, please? I’m curious how many calories the recipe has, since it shows zero:))
Got it! Thanks!
20 minute meals are the bomb! Looks delish!
mm mmm, if this is just as yummy as it’s full fat version twin, I’m all over it!
Personally, I think this is better!
Beef stroganoff is one of my favorite meals but I agree about the calorie count. It’s so full of creaminess that I only make it a few time a years. I love this skinny version and will totally try it next time my stroganoff craving hits.
It’s ridiculously easy too!
It’s the WINTER! And we are food bloggers! We’re allowed to use elastic bands to button up our pants. I’m pretty sure that’s a written law. 😉
Your stroganoff looks absolutely delicious and it’s skinny! WINNER!
I like that law….I mean, nobody can see the elastic band anyway. Right?
Ugh, isn’t the pant thing the worst?! I’m the same way…I refuse to buy something in a bigger size because I know it will just give me an excuse to eat poorly and drop back on exercise. You can get back there, girl…one day at a time! This skinny beef stroganoff sounds like a fantastic way to start.
You’re like my own personal cheerleader. It’s so hard to stay motivated when it’s 10 below outside. 🙂
This is a fantastic idea (and one that I could really use, too). I love the addition of Greek yogurt for the creaminess!
Thanks so much, Heather!
Not that I’m making excuses, but it’s so hard to be a food blogger making so many yummy recipes – I’ve struggled with the muffin top too! And sadly, my healthier recipes tend to flop while the decadent, fattening recipes do really well with our readers! This recipe is great – looks deliciously indulgent but lower in calories! Sounds like winner!
My best recipes are the not so healthy ones too….unfortunately, those are my favorites too.
My pants are feeling a little bit tight lately, too. Haha. I guess it’s that time of year! Great creative way to lighten up beef stroganoff – that’s actually a fave meal of mine so I will be needing to try this.
Thanks, Ashley!
I like the idea of using yogurt in this…great recipe
Thanks!
Looks like a really yummy version of such a heavy comfort food. Love how you were able to lighten it up and keep so much flavor!