stovetop, Instant Pot, or crockpot.
This traditional Beef Stroganoff recipe has a healthy twist, but is 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? My family loves this dish. Even your most skeptical “healthy” eater will think this recipe came straight from grandma.
This 21 Day Fix Beef Stroganoff has container counts and serving size information below.
Take me to the Healthy Beef Stroganoff Recipe
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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!
What is Beef Stroganoff?
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.
Ingredients
- Mushrooms – A great source of B vitamins!
- 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 too!
- 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 – Make sure it’s low sodium!
- 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 probiotics!
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 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.
How To Make Healthy Beef Stroganoff
It takes about 20 minutes to prepare this recipe, and about 18 minutes to cook.
Instant Pot Instructions:
Time needed: 38 minutes.
- Slice the onion and mushrooms
Try to keep the slices the same size so that they cook evenly.
- Turn the Instant Pot on to sauté
Lightly spray the inside of the pot with oil.
- 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.
- Sauté the garlic, onions, mushrooms, and beef
When the pot is hot add these ingredients and sauté for 3-5 minutes.
- 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.
- 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.
- When time is up quick release the pressure
- Stir in Greek yogurt
If desire, add salt and pepper. Serve warm.
Crockpot Instructions:
- Slice your onions and mushrooms. Try to keep slices the same size so that they all cook the same.
- 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.
- Lightly spray your skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.
- Transfer contents to slow cooker. Add in coconut aminos, Worcestershire sauce, and beef broth.
- Cook on low 4-6 hours or high 2-3 hours.
- Mix in Greek yogurt.
- Serve with cooked egg noodles.
Stove Top Instructions:
- Slice your onion and mushrooms. Try to keep slices the same size so that they all cook the same.
- 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.
- Lightly spray your skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.
- Add in coconut aminos, Worcestershire sauce, and beef broth and noodles.
- Cook on medium – low for 15-20 minutes until noodles are soft.
- Turn off heat and mix in Greek yogurt and serve warm.
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.
Looking For More Family Favorite Recipes
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:
- Low Carb Meatza Recipe
- Crockpot Jambalaya Recipe
- Rotisserie Chicken Soup with Salsa Recipe
- Enchilada Bake Recipe
- Quinoa Tacos | Vegan Tacos Recipe
Healthy Beef Stroganoff
stovetop, Instant Pot, or crockpot.
Equipment
Ingredients
- 3 cups mushrooms sliced
- 1 onion 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
- 3/4 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.
- 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.
- When the pot is hot add the 2 tsp. of garlic, onions, mushrooms, and beef. Sauté for 3-5 minutes.
- 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.
- 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.
- When the time is up, quick release the pressure.
- Stir in Greek yogurt and serve warm.
Crockpot:
- Slice your onion and mushrooms. Keep slices the same size so that they all cook the same.
- 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.
- Lightly spray your skillet with oil and sauté 2 tsp. of garlic, onions, mushrooms, and beef for 3-5 minutes.
- Transfer contents to your slow cooker. Add in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, and 2 cups of beef broth.
- Cook on low for 4-6 hours or high for 2-3 hours.
- Stir in Greek yogurt.
- Serve warm with cooked egg noodles.
Stove Top:
- Slice your onion and mushrooms. Keep slices the same size so that they all cook the same.
- 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.
- Lightly spray your skillet with oil and sauté 2 tsp. of garlic, onions, mushrooms, and beef for 3-5 minutes.
- Mix in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, 2 cups of beef broth, and egg noodles.
- Cook on medium – low for 15-20 minutes until noodles are soft.
- Turn off heat. mix in Greek yogurt, and serve warm.
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.
I’m confused with the crockpot instructions. The ingredients call for 4 cups of beef broth, but then you only add 2 cups?
Yes, for the crockpot version you only use 2C :)
What are liquid aminos and what section of the store are they in?
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!
That was my question too. Thank you Becca
I’m ready to make this tonight! I don’t have brown rice flour. :/ could I use cornstarch to thicken? If so how much ?
Hi Steph! You can definitely use cornstarch :)
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?
Hi Yvonne, use the 4 for the IP! And here are a few rules of thumb for converting! https://mycrazygoodlife.com/convert-recipes-instant-pot/
I made this recipe this week. I ended up using Tri-Tip beef roast. Very tasty! Thanks for the recipe!
Ohhh yum!!
Under the crockpot it’s listed to cook HIGH for 23 hours…. I am hoping that is 2-3 hours instead….
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?
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?
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.
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.
Oh no, I’m sorry it was watery! Did you use wheat pasta?
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!!!
I would! I’d stick with the minimum needed to get your pot to come to pressure :)
Anyone else find that the green yogurt kind of curdled when added? What am I doing wrong??
Hi Margaret, the recipe may have been too hot. Try allowing it to cool for a few minutes next time :)