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!

A plate of egg noodles is topped with beef stroganoff and placed next to a full skillet.

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.

A skillet is full of cooked beef stroganoff.

How to Make It

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!

A plate of egg noodles and stroganoff is placed next to a skillet with a wooden spoon.

How long will beef stroganoff stay fresh?

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 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.

A plate of egg noodles and beef stroganoff is complete with a fork.

Be sure to check out more of my favorite beef comfort meals!

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A skillet is full of cooked beef stroganoff.

Get the Recipe: Beef Stroganoff

Super easy, Beef Stroganoff with less calories than a restaurant version.
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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

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.

Notes

Beef Stroganoff is best served soon after cooking.  
Serving: 1g, Calories: 288kcal, Carbohydrates: 8g, Protein: 30g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 333mg, Potassium: 824mg, Fiber: 1g, Sugar: 2g, Vitamin A: 141IU, Vitamin C: 2mg, Calcium: 77mg, Iron: 3mg