Healthy Beef Stroganoff
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.
Servings: 4 Servings
Calories: 567kcal
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.
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