Healthy Beef Stroganoff

Enjoy a healthier take on comfort food with this easy beef stroganoff. By using Greek yogurt in place of sour cream, this recipe delivers a protein-rich, creamy mushroom sauce without sacrificing flavor.

Traditional beef stroganoff is delicious but also pretty heavy and high in calories. I love making this healthy recipe for my family because it tastes great and is so easy to make in the Instant Pot, slow cooker, or on the stove top. 

Our homemade stroganoff sauce is the perfect creamy sauce. Mixed with tender beef and mushrooms, this twist on the classic recipe is bound to be one of your new favorites every single time you eat it. 

If you’re looking for a healthy bowl of comfort food, you’ve got to try this recipe! 

Where’s the Recipe?

I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes. To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. 

If you’d like to skip over the information about how to prepare this meal, tips for cooking this recipe, and diet information, please simply scroll to the bottom of the page, where you will find the printable recipe for this easy Beef Stroganoff!

Ingredients in Healthy Beef Stroganoff

• Mushrooms: We use brown button bella mushrooms, but crimini or white mushrooms will also work. Mushrooms are a great source of B vitamins and add a lovely depth of flavor to beef recipes.
• Onion: High in vitamin C, onions are a good source of dietary fiber and folic acid. They also contain calcium, iron, and have a high protein quality. Use yellow or sweet onion in this healthier beef stroganoff to add a mild onion flavor. 
• Beef Stew Meat: Stew meat is cubes of chuck roast that the butcher has cut for beef stew. You can buy a full chuck roast and cube it yourself if you prefer. I like to use chuck roast because it’s tender, but you can also choose lean beef tenderloin, sirloin steak, or even lean ground beef if you prefer a different cut of beef.
• Italian Seasoning: A very popular spice blend made from oregano, marjoram, thyme, basil, rosemary, and sage.
• Flour: I like to use brown rice flour, but whole wheat or all-purpose flour could also work. Flour is used to dredge your beef in before cooking to get a nice amount of browning and thicken what will become an amazing beef and mushroom sauce. 
• Garlic: I use fresh garlic cloves in this recipe. If you don’t have fresh garlic, you can use jarred or frozen chopped garlic. If you’re really in a pinch, garlic powder would also work.
• Coconut Aminos: Coconut Aminos are a lower sodium, gluten-free substitute for soy sauce. If you can’t find coconut aminos, you can use low-sodium soy sauce or tamari instead. Read here about soy sauce substitutes and why you’d use them.
• Worcestershire Sauce: I add Worcestershire to just about every beef dish. It adds a whole level of flavor that I adore. 
• Beef Broth: We use low-sodium beef broth to keep sodium levels down. You can use beef stock if that’s what you have on hand. 
• Whole Wheat Egg Noodles: One way I make this recipe healthier is by using whole wheat pasta. Whole wheat is a wheat grain whose bran, germ, and endosperm are left intact, making it richer in nutrients than refined wheat.
• Greek Yogurt: Greek yogurt is my favorite substitute for sour cream because no one knows the difference. I love using Greek yogurt instead of sour cream because it is high in protein and is loaded with healthy probiotics. For this recipe I used 2% plain Greek yogurt, but you can use fat-free greek yogurt or full-fat yogurt — just be sure to recalculate your nutrition totals or container counts if you make any changes.
• Salt and Pepper: Add salt and pepper to taste. Feel free to use kosher salt or table salt. 

Healthy Beef Stroganoff in the Instant Pot

1. Slice the mushrooms and onions: Try to keep the slices the same size so that they cook evenly. Place sliced onions and mushrooms in a small bowl. 
2. Turn the Instant Pot on to sauté: Lightly spray the inside of the pot with cooking spray.
3. Cut the stew meat: Stew meat often comes in very large pieces. To help it cook faster, I like to cut it into bite-sized pieces. Season the beef with Italian seasoning and 1 tablespoon of flour. Toss to evenly coat the beef.
4. Sauté: When the pot is hot, add the beef, garlic, onions, and mushrooms, and sear the beef and vegetables for 3-5 minutes.
5. Add the sauce: Add the beef broth, coconut aminos, and Worcestershire, and then close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes.
6. Add Noodles: When cook time is up, quick release the pressure, remove the lid, and stir in your noodles. Close the lid and turn the pressure valve to sealing again and cook on high pressure for 3 minutes.
7. Quick release: When time is up, quick release the pressure again and add the Greek yogurt. If desired, add salt and pepper. Serve warm.
   See tips below on how to thicken your sauce.

How to make Healthy Beef Stroganoff in the Crockpot

1. Slice the mushrooms and onions.  Try to keep slices the same size so that they all cook the same.
2. Cut your stew meat into slices or bite-sized pieces.  Top with Italian seasoning, and 1 tablespoon of flour.  Toss to evenly coat the beef.
3. Lightly spray your large skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.
4. Transfer contents to slow cooker.  Add in coconut aminos, Worcestershire sauce, and beef broth.
5. Cook on low 4-6 hours or high 2-3 hours.
6. During the last 20 minutes of your cook time, boil water and cook your egg noodles per package instructions.
7. After the beef is cooked, mix in the Greek yogurt and stir to combine.
8. Serve the beef stroganoff on top of the cooked egg noodles.

How to make Healthy Beef Stroganoff Recipe on the Stovetop

1. Slice the mushrooms and onions.  Try to keep slices the same size so that they all cook the same.
2. Cut your stew meat into bite-sized pieces or slices.  Top with Italian seasoning, and 1 tablespoon of flour.  Toss to evenly coat the beef.
3. Lightly spray your large skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.
4. Add in coconut aminos, Worcestershire sauce, and beef broth and noodles.
5. Cook on medium – low heat for 15-20 minutes until noodles are soft.
6. Turn off heat and stir in the Greek yogurt and serve warm.

Recipe Tips

• You can find already chopped onions in your grocer’s freezer section. They are a great time saver for this already easy recipe.
• Another time saver is to buy your mushrooms pre-sliced. They are available right next to the whole ones.
• Stew meat is usually very large chunks. I prefer to cut them into bite-size pieces so they cook evenly and more quickly.
• Slice all vegetables at the same thickness to promote even cooking. 
• For a thicker sauce: After the cook time is complete, take ½ c of the liquid from the pot and mix in 1 tablespoon of corn starch to make a slurry. Set the Instant Pot to sauté mode. When the liquid comes to a boil, add in your slurry. Stir until it thickens (about 3 minutes). Remove from heat. The gravy will thicken as it cools.
• Add salt and black pepper to your taste.
• This recipe can easily be made dairy-free by omitting the Greek yogurt at the end.
• Store leftover beef stroganoff in an airtight container inside the refrigerator for up to five days. Be sure to let the stroganoff cool down to almost room temperature before storing it in the refrigerator. 

Healthy Eating Plans

21 Day Fix Beef Stroganoff

21 Day Fix Containers are calculated based on using 2% Greek yogurt.

Entire Recipe: 5 Red Containers, 4 Green Containers, 4 ¼ Yellow Containers. 

Per 1 ¾ cup serving: 1 Red Container, 1 Green Container, 1 Yellow Container.

Note: 1 tablespoon if brown rice flour is ¼ of a yellow container.  It is a trace amount per serving, but if you add more flour to thicken be conscious of your container counts.

2B Mindset

This fits well into your lunch portions of 25% FFC and 25% Protein. Add vegetables to equal 50% of your plate.

Weight Watchers 

See this post for Weight Watchers counts and ingredients.

Easy & Healthy Meals

Do you love versatile recipes that you can prepare quickly and easily during the week? I do! If you are looking for more healthy dinners or delicious recipes that the whole family will love, check these out:

• Healthy Tuscan Chicken Pasta
• Easy Stuffed Pepper Soup
• Instant Pot Ground Turkey Goulash Recipe
• WW Jambalaya Recipe
• Rotisserie Chicken Soup
• 21 Day Fix Chicken Enchiladas 

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Healthy Beef Stroganoff

Created by: Becca Ludlum

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings 4 Servings

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This easy Beef Stroganoff recipe lightens things up with Greek yogurt instead of sour cream, boosting the protein while keeping the mushroom sauce rich and creamy.

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Equipment

• Instant Pot 6 qt
• Crockpot
• Le Creuset Cast Iron Pot

Ingredients 

• ▢ 1 onion sliced
• ▢ 3 cups mushrooms sliced
• ▢ 2 lbs chuck roast stew meat cut in half, or cut into cubes
• ▢ 2 tsp Italian seasoning
• ▢ 1 tbsp brown rice flour or whole wheat flour
• ▢ 2 tsp garlic minced
• ▢ 1 tbsp coconut aminos or low sodium Tamari or soy sauce
• ▢ 1 tbsp Worcestershire sauce
• ▢ 2 cups whole wheat pasta egg noodles
• ▢ 2 cups beef broth low sodium
• ▢ 2 cups water For Instant Pot only
• ▢ ¾ cup Greek yogurt plain, 2%

Salt and Pepper to taste

Instructions

Instant Pot:

• Slice your onion and mushrooms. Keep slices the same size so that they all cook the same. 1 onion, 3 cups mushrooms
• Turn the Instant Pot to sauté and lightly spray the pot with oil.
• Cut your stew meat in half, and then in half again.  Top with 2 tsp. of Italian seasoning, and 1 tbsp of rice flour. Toss to evenly coat the beef. 2 lbs chuck roast, 2 tsp Italian seasoning, 1 tbsp brown rice flour
• When the pot is hot add the 2 tsp. of garlic, onions, mushrooms, and beef. Sauté for 3-5 minutes. 2 tsp garlic
• Mix in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, 2 cups of beef broth and 2 cups of water. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth , 2 cups water
• When the cook time is up quick release the pressure, remove the lid, and stir in your noodles.  Close the lid and turn the pressure valve to sealing. Cook on high pressure for 3 minutes. 2 cups whole wheat pasta
• When the time is up, quick release the pressure.
• Stir in Greek yogurt and serve warm. 3/4 cup Greek yogurt

Crockpot:

• Slice your onion and mushrooms. Keep slices the same size so that they all cook the same. 1 onion, 3 cups mushrooms
• Cut your stew meat in half, and then in half again.  Top with 2 tsp. of Italian seasoning, and 1 tbsp of rice flour. Toss to evenly coat the beef. 2 lbs chuck roast, 2 tsp Italian seasoning, 1 tbsp brown rice flour
• Lightly spray your skillet with oil and sauté 2 tsp. of garlic, onions, mushrooms, and beef for 3-5 minutes. 2 tsp garlic
• Transfer contents to your slow cooker.  Add in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, and 2 cups of beef broth. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth
• Cook on low for 4-6 hours or high for 2-3 hours.
• Stir in Greek yogurt. 3/4 cup Greek yogurt
• Serve warm with cooked egg noodles. 2 cups whole wheat pasta

Stove Top:

• Slice your onion and mushrooms. Keep slices the same size so that they all cook the same. 1 onion, 3 cups mushrooms
• Cut your stew meat in half, and then in half again.  Top with 2 tsp. of Italian seasoning, and 1 tbsp of rice flour. Toss to evenly coat the beef. 2 lbs chuck roast, 2 tsp Italian seasoning, 1 tbsp brown rice flour
• Lightly spray your skillet with oil and sauté 2 tsp. of garlic, onions, mushrooms, and beef for 3-5 minutes. 2 tsp garlic
• Mix in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, 2 cups of beef broth, and egg noodles. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth , 2 cups water, 2 cups whole wheat pasta
• Cook on medium – low for 15-20 minutes until noodles are soft.
• Turn off heat. mix in Greek yogurt, and serve warm. 3/4 cup Greek yogurt

Video

Notes

• You can find already chopped onions in your grocer’s freezer section.  They are a great time saver for this already easy recipe!
• Another time saver is to buy your mushrooms pre-sliced.  They are available right next to the whole ones.
• Stew meat is usually very large chunks.  I prefer to cut into bite-size pieces so they cook evenly, and quickly.
• Slice all vegetables at the same thickness to promote even cooking. 
• For a thicker sauce: After the cook time is complete, take ½ c of the liquid from the pot and mix in 1 tablespoon of corn starch to make a slurry.  Set the Instant Pot to sauté mode, when the liquid comes to a boil add in your slurry.  Stir until it thickens (about 3 minutes).  Remove from heat. The gravy will thicken as it cools.
• Add salt and black pepper to your taste.

Serves 4: serving size: 1.75 cups

21 Day Fix – (Entire Recipe) 5 Red Containers, 4 Green Containers, 4 ¼ Yellow Containers. (Per 1 ¾ c serving) 1 Red Container, 1 Green Container, 1 Yellow Container. Note: 1 tablespoon if brown rice flour is ¼ of a yellow container.  It is a trace amount per serving, but if you add more flour to thicken be conscious of your container counts. 

2B Mindset – This fits well into your lunch portions of 25% FFC and 25% Protein. Add vegetables to equal 50% of your plate

Weight Watchers – See this post for Weight Watchers counts and ingredients.

Nutrition

Serving: 1.75c | Calories: 567kcal | Carbohydrates: 24g | Protein: 55g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 175mg | Sodium: 388mg | Potassium: 1355mg | Fiber: 2g | Sugar: 5g | Vitamin A: 71IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 6mg

Make This Recipe?

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