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High Protein Beef Stroganoff

Sophia Martinez
Tender lean sirloin strips in a creamy mushroom and Greek yogurt sauce over egg noodles. 35g protein — 30 minutes, lighter than the classic.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4
Calories 480 kcal

Equipment

  • A large wide frying pan or skillet for searing the beef and making the sauce
  • A large pot for cooking the egg noodles
  • A sharp knife for slicing the sirloin thinly against the grain

Ingredients
  

  • 500 g lean beef sirloin sliced into thin strips
  • 250 g egg noodles
  • 300 g mushrooms sliced
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp plain flour
  • 250 ml low-sodium beef stock
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 200 g plain Greek yogurt
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley chopped, to serve

Instructions
 

  • Cook the egg noodles according to the packet directions. Drain and keep warm.
  • Season the beef strips with salt, black pepper and the smoked paprika.
  • Heat the olive oil in a large wide pan over high heat until it shimmers. Sear the beef in a single layer for 1–2 minutes per side, then remove to a plate. Work in two batches if the pan is crowded.
  • Lower the heat to medium. Melt the butter in the same pan, add the onion and cook for 3 minutes, then add the mushrooms and cook for 5 minutes until golden. Add the garlic and cook for 30 seconds.
  • Stir in the flour and cook for 1 minute. Pour in the beef stock, Dijon mustard and Worcestershire sauce and simmer for 3–4 minutes until the sauce thickens slightly.
  • Take the pan off the heat and stir in the Greek yogurt. Return the beef and any juices to the pan and warm gently for 1–2 minutes — do not let it boil, or the yogurt can split.
  • Serve over the egg noodles, scattered with chopped parsley.

Notes

Take the pan off the heat before stirring in the Greek yogurt so the sauce stays smooth. Keeps 3 days refrigerated; reheat gently.
Keyword beef stroganoff, dinner, high protein, lighter, thanksgiving week