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Our easy Beef Stroganoff recipe is a healthy twist on traditional beef stroganoff recipes. It’s filled with fresh garlic, Italian seasonings, and loaded with mushrooms. A soon to be family favorite that can be cooked on the stovetop, Instant Pot, or crockpot.

You know I’m all about making healthy eating as easy as possible, right? You know I’m also all about not skimping on flavor. My family loves this dish. Even your most skeptical “healthy” eater will think this recipe is the classic beef stroganoff recipe straight from grandma’s kitchen.

images and text for pinterest showing healthy beef stroganoff recipe

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. 

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 easy to print Beef Stroganoff Recipe!

Ingredients in Healthy Beef Stroganoff Recipe

  • Mushrooms: We like to use brown button bella mushrooms, but crimini mushrooms will also work. Mushrooms are a great source of B vitamins. Who needs a can of cream of mushroom soup when you can have fresh mushrooms sliced and ready to go. 
  • 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.
  • 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 yourself. Some recipes use flank steak, however we prefer to stick with chuck roast because it is a tender cut of beef. 
  • Italian Seasoning: A very popular spice blend made from; oregano, marjoram, thyme, basil, rosemary, and sage.
  • Brown Rice Flour: Flour is used to dredge your beef in before cooking to get a nice amount of browning, and thicken what will become an amazing gravy. You can use whole wheat flour here as well.
  • Garlic: No recipe is complete without this delicious superfood!
  • Low Sodium Soy Sauce: I use coconut aminos – Coconut Aminos are a lower sodium, gluten free substitute for soy sauce. Read here about soy sauce substitutes and why you’d use them.
  • Worcestershire Sauce: I add Worcestershire Sauce to just about every beef dish.  It adds a whole level of flavor that I adore. 
  • Beef Broth: We prefer to use low sodium beef broth instead of beef stock. It’s lower in sodium and still has all the same flavor benefits. 
  • Whole Wheat Egg Noodles: Whole Wheat pasta is much less processed than its bleached counterpart, and taste the same!
  • Greek Yogurt: My favorite substitute for sour cream, because no one knows the difference.  Greek yogurt is high in protein, and is loaded with healthy probiotics!
  • Salt and Pepper: To taste. Feel free to use kosher salt or table salt. 
image of instant pot full of ingredients to make Healthy Beef Stroganoff Recipe

How to cook Healthy Beef Stroganoff Recipe in the Instant Pot

  1. Slice the onion and mushrooms: Try to keep the slices the same size so that they cook evenly. Place sliced onion and mushrooms in a small bowl. 
  2. Turn the Instant Pot on to sauté: Lightly spray the inside of the pot with oil.
  3. Cut the stew meat: Cut your stew meat in half, and then in half again. Top with Italian seasoning and flour. Toss to evenly coat the beef.
  4. Sauté the garlic, onions, mushrooms, and beef: When the pot is hot add these ingredients and sauté for 3-5 minutes.
  5. Mix in coconut aminos, Worcestershire sauce, and broth: 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. When time is up quick release the pressure
  8. Stir in Greek yogurt: If desire, add salt and pepper. Serve warm.
collage with 6 pictures of how to make stroganoff

How to make Healthy Beef Stroganoff Recipe in the Crockpot

  1. Slice your onions and mushrooms.  Try to keep slices the same size so that they all cook the same.
  2. Cut your stew meat in half, and then in half again.  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. Mix in Greek yogurt.
  7. Serve with cooked egg noodles.

How to make Healthy Beef Stroganoff Recipe on the Stovetop

  1. Slice your onion and mushrooms.  Try to keep slices the same size so that they all cook the same.
  2. Cut your stew meat in half, and then in half again.  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 mix in Greek yogurt and serve warm.
close up of beef stroganoff

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 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 any leftovers in an airtight container inside the refrigerator. Be sure to let the stroganoff cool down to almost room temperature before storing in the refrigerator. Our Healthy Beef Stroganoff Recipe should be fresh and ready to reheat for up to five days. 
Beef Stroganoff in a white bowl ready to eat.

Healthy Eating Plans

21 Day Fix Beef Stroganoff

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.

Easy & Healthy Weeknight Meals

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

This healthy Beef Stroganoff recipe is one that the entire family will love! This is a hearty Instant Pot dinner that has been lightened up so you can even enjoy it on the 21 Day Fix. Easy Beef Stroganoff | Slow Cooker Beef Stroganoff | Crockpot Beef Stroganoff | 21 Day Fix Beef Stroganoff | healthy dinner recipes | healthy instant pot recipes
4.64 from 22 ratings
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Healthy Beef Stroganoff Recipe

Created by: Becca Ludlum
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 4 Servings
Beef Stroganoff is a pasta dish with sautéed beef in a creamy mushroom and onion sauce. Originally from Russia, stroganoff has become a popular comfort food worldwide.

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 WatchersSee 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

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25 Comments

  1. Scotty Hicks says:

    I’m confused with the crockpot instructions. The ingredients call for 4 cups of beef broth, but then you only add 2 cups?

    1. Yes, for the crockpot version you only use 2C :)

  2. What are liquid aminos and what section of the store are they in?

    1. It’s like soy sauce. You can find them by the soy sauce or in the organic/natural section. You can use soy sauce too!

      1. That was my question too. Thank you Becca

  3. I’m ready to make this tonight! I don’t have brown rice flour. :/ could I use cornstarch to thicken? If so how much ?

  4. I’m new to the Instant pot. Do I use the 4 c of broth or 2 as in the crock pot? What is the rule of thumb for using the instant pot cooking times when converting from slow cooker?

  5. I made this recipe this week. I ended up using Tri-Tip beef roast. Very tasty! Thanks for the recipe!

  6. Under the crockpot it’s listed to cook HIGH for 23 hours…. I am hoping that is 2-3 hours instead….

    1. Hey Amber! It’s 2-3 hours–I just double checked the recipe and can’t find where it says 23, can you tell me where you saw it so I can fix it, please?

  7. I want to omit the noodles and make wild rice separately to put the stroganoff over…do you recommend decreasing the amount of broth?? If so, how much broth?

    1. Paul,

      If you’re slicing your beef thin, I’d remove the broth entirely and use the saute method to cook the rest of the meal. Otherwise, you’ll have to add the minimum amount of liquid for your pot (1 cup for 6 qt) but you’ll end up having extra liquid in the pot.

  8. I cooked this in the InstaPot exactly as directed and it was so watery. I had to add a couple tablespoons of cornstarch to save it. I definitely think the liquid could be reduced to just 2 cups of broth. That’s what I’ll try next time.

    1. Oh no, I’m sorry it was watery! Did you use wheat pasta?

  9. If I cook the noodles separately (I need GF noodles, the rest of my family doesn’t), would you reduce the liquid for the instapot recipe? Thanks! I can’t wait to try!!!

    1. I would! I’d stick with the minimum needed to get your pot to come to pressure :)

  10. Anyone else find that the green yogurt kind of curdled when added? What am I doing wrong??

    1. Hi Margaret, the recipe may have been too hot. Try allowing it to cool for a few minutes next time :)

  11. Can you substitute chicken breast instead of beef? Thanks!

    1. You could definitely do that. I haven’t done it, do I can’t advise on cooking instructions.

  12. Becca,

    My family and I only eat Jovial organic gluten-free noodles. Will the containers change at all. I’m not sure how to calculate it.

    Thanks for your amazing recipes!

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