Weight Watchers Beef Stroganoff

This delicious Weight Watchers Beef Stroganoff uses Greek yogurt as a creamy substitute for sour cream, making it not only lower in calories but also packed with protein. You won’t miss the traditional sour cream, but you’ll get all the rich, savory flavor you love!

Beef Stroganoff is a classic recipe, and one of my favorite comfort foods, but the heavy cream and sour cream add so many points to my daily limit. This easy recipe uses fat-free Greek yogurt and whole wheat egg noodles to get the points lower.

This Beef Stroganoff is everything you want in a comforting dinner: rich, creamy, and full of flavor—but without all the calories! Whether you’re counting Weight Watchers points or simply looking to eat a healthy recipe, this dish is a healthier ww recipe that you and your family will love!

Plus, it’s an easy one-pan meal that comes together quickly, making it perfect for a busy weeknight dinner. Enjoy the cozy feeling of a traditional Beef Stroganoff, all while staying on track with your health goals!

Where’s the recipe?

Here at My Crazy Good Life we want our readers to feel confident in recreating our recipes. In our articles we provide a lot, including ingredient information, detailed cooking instructions for multiple cooking methods, recipe tips, and point calculations.

If you’d prefer to skip over all of that, please simply scroll to the bottom of the page where you will find the printable Weight Watchers Beef Stroganoff recipe!

Ingredients

• Mushrooms: Mushrooms are a great source of B vitamins and add a lovely depth of flavor to beef recipes. This zero point ingredient is essential in classic beef stroganoff.
• Onions: 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. 
• 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.
• Italian Seasoning: A very popular spice blend made from oregano, marjoram, thyme, basil, rosemary, and sage.
• Lean Beef Chuck Roast: If you want to save on points, this recipe is delicious meatless (double up on those mushrooms!), or you can substitute with chicken to make chicken stroganoff. People have used ground turkey and lean ground beef as well.
• Brown Rice 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. 
• 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: Just adding a couple shakes will add wonderful flavor to your gravy.
• Beef Broth: Salted and low-sodium are the same point value, but I would opt for the low sodium variety. You can use beef stock is you prefer.
• Whole Wheat Egg Noodles: Using whole wheat egg noodles saves you 1 point per serving.
• Greek Yogurt: Make sure to use fat-free unflavored Greek yogurt. Using yogurt instead of sour cream or cream of mushroom soup saves calories and saturated fat, plus it adds healthy protein to this dish.
• Salt and Pepper: Add salt and pepper to taste.

How to Make Beef Stroganoff in the Instant Pot

Time needed: 38 minutes

1. Slice the onion and mushrooms: Slice these at the same thickness to promote even cooking.
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 into bite-sized pieces.
4. Sauté: When the Pot is hot, add the beef, garlic, onions, Italian seasoning, and mushrooms. Sauté 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. Pressure Cook: Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes.
7. Add the noodles: When the 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.
8. Quick Release: When the cook time is complete, quick release your pressure and remove the lid.
9. Thicken your sauce: Remove ½ c of the liquid from inside of the pot and mix in 1 tablespoon of flour to make a slurry. Set the Instant Pot to sauté mode, and when the liquid comes to a boil, slowly add in your slurry. Stir until it thickens (about 3 minutes). Remove from heat. The creamy sauce will get thicker as it cools.
10. Stir in Greek yogurt: If desired, add salt and pepper along with your yogurt. Garnish with fresh parsley and serve warm, or place in serving size containers for meal prep.

Crockpot Instructions

1. Slice your onions and mushrooms. Try to cut the slices at the same thickness so they 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 skillet and sauté the garlic, onions, mushrooms, and beef for 3-5 minutes.
4. Transfer the contents to the slow cooker. Add in soy sauce or 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.

Stove Top Instructions

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 into bite-sized pieces. Top with Italian seasoning.  Toss to evenly coat the beef.
3. Turn burner onto medium-high heat and lightly spray your skillet (or use a large nonstick skillet). Add the onion, garlic, mushrooms, and beef and cook for 3-5 minutes.
4. Add in coconut aminos or soy sauce, Worcestershire, beef broth, and noodles.
5. Reduce heat to medium–low and simmer for 15-20 minutes, until the noodles are soft.
6.  After the cook time is complete, reduce heat and stir ½ c of the liquid from the pot and mix in 1 tablespoon of flour to make a slurry.  Set your stove to medium/high heat, when the liquid comes to a boil add in your slurry. Stir until the sauce is thicker (about 3 minutes). Remove from heat. The gravy will get thicker as it cools.
7. Turn off the heat and mix in the Greek yogurt. Serve warm or place in serving size containers for meal prep.

Recipe Tips    

• 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. 

Weight Watchers Points

Weight Watchers Points per 1 1/2 cup serving when using whole wheat egg noodles and fat free greek yogurt:

13 2025 Plan Points | 10 Blue Plan Points | 10 Green Plan Points | 7 Purple Plan Points | 13 2023 Plan Points

We used the WW app to calculate the points.

Looking for more Weight Watchers recipes?

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

• Crack Chicken
• One Pot Jambalaya
• Rotisserie Chicken Soup with Salsa
• Green Chili Chicken Recipe
• Tuscan Chicken Pasta

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Weight Watchers Beef Stroganoff

Created by: Becca Ludlum

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Approximate Serving Size: 1 1/2 cups

Servings 4 Servings

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This Beef Stroganoff is everything you want in a comforting dinner: rich, creamy, and full of flavor—but without all the calories! Whether you’re counting Weight Watchers points or simply looking to eat a healthy recipe, this dish is a healthier ww recipe that you and your family will love!

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Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Coconut Aminos

Ingredients 

• ▢ 3 cups mushrooms
• ▢ 1 onion sliced
• ▢ 1 lbs chuck roast cut into cubes or stew meat cut in half
• ▢ 2 tsp Italian seasoning
• ▢ 2 tsp garlic minced
• ▢ 1 tbsp coconut aminos or low sodium tamari or soy sauce
• ▢ 1 tbsp Worcestershire sauce
• ▢ 2 cups beef broth low sodium, 2 cups for slow cooker
• ▢ 2 cups whole wheat pasta egg noodles
• ▢ 1 tbsp brown rice flour or whole wheat flour
• ▢ ¾ cup Greek yogurt plain, fat-free
• ▢ salt to taste
• ▢ black pepper to taste

Instructions

• Slice your mushrooms and onions to a consistent thickness to promote even cooking. 3 cups mushrooms, 1 onion
• Turn the Instant Pot on to sauté and lightly spray the inside with cooking oil.
• Cut the stew meat into bite-sized pieces.
• Add the beef, garlic, mushrooms, Italian seasoning, and onions to the Instant Pot and sauté for 3-5 minutes. 1 lbs chuck roast, 2 tsp garlic, 3 cups mushrooms, 2 tsp Italian seasoning, 1 onion
• Mix in the coconut aminos, Worcestershire sauce, and beef broth. Close the lid, set the pressure valve to sealing, and cook on high pressure for 10 minutes. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth
• Quick release the pressure. Then, remove the lid and stir in the noodles. Close the lid and pressure valve and cook on high pressure for another 3 minutes. 2 cups whole wheat pasta
• When the cook time is complete, quick release the pressure, and remove the lid.
• Remove 1/2 c of liquid from the bottom of the Instant Pot and mix in 1 tbsp of brown rice flower to make a slurry. Turn the Instant Pot on to sauté mode. When the liquid comes to boil, add in the slurry and stir until it thickens (about 3 minutes). Remove from heat. The gravy will continue to thicken as it cools. 1 tbsp brown rice flour
• Mix in the Greek yogurt and add salt and pepper as desired. 3/4 cup Greek yogurt, salt, black pepper
• Serve warm, or add to individual size containers for meal prep.

Crockpot Beef 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. 1 lbs chuck roast, 2 tsp Italian seasoning, 1 tbsp brown rice flour
• Lightly spray your skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes. 2 tsp garlic, 1 onion, 3 cups mushrooms, 1 lbs chuck roast
• Transfer the contents to the slow cooker.  Add in coconut aminos, Worcestershire sauce, and beef broth. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth
• Cook on low 4-6 hours or high 2-3 hours.
• Mix in Greek yogurt. 3/4 cup Greek yogurt
• Serve with cooked egg noodles. 2 cups whole wheat pasta

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 into bite-sized pieces. Top with Italian seasoning. Toss to evenly coat the beef. 1 lbs chuck roast, 2 tsp Italian seasoning
• Turn your burner to medium-high heat. Lightly spray your skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes. 2 tsp garlic, 1 onion, 3 cups mushrooms, 1 lbs chuck roast
• Add in coconut aminos, Worcestershire sauce, and beef broth and noodles. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth, 2 cups whole wheat pasta
• Reduce heat to medium – low and cook for for 15-20 minutes until the noodles are soft.
• After the cook time is complete, take ½ c of the liquid from the pot and mix in 1 tablespoon of flour to make a slurry.  Set your stove to medium/high heat, 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. 1 tbsp brown rice flour
• Turn off heat and mix in Greek yogurt and serve warm. 3/4 cup Greek yogurt

Video

Notes

Weight Watchers Points per 1 1/2 cup serving when using whole wheat egg noodles and fat free greek yogurt:

13 2025 Plan Points | 10 Blue Plan Points | 10 Green Plan Points | 7 Purple Plan Points | 13 2023 Plan Points

Nutrition

Calories: 396kcal | Carbohydrates: 34g | Protein: 35g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 463mg | Potassium: 995mg | Fiber: 2g | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 4mg

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