Beef stroganoff is one of those cozy classics that never goes out of style. Rich mushrooms, tender beef, and a silky sauce over noodles—it’s simple, satisfying, and crowd-pleasing. This version keeps all the flavor you expect, but lightens the load with smart swaps and a few fresh touches.
You still get a creamy sauce without a heavy blanket of butter and sour cream. It’s weeknight-friendly, balanced, and full of savory depth.
What Makes This Special
This stroganoff keeps the spirit of the original while trimming back excess fat and heaviness. Instead of a full cup of sour cream, it uses a mix of Greek yogurt and a little light sour cream for tang and creaminess.
Lean beef is cooked quickly and sliced thin so it stays tender without needing extra fat. The sauce leans on mushrooms, onions, Dijon, and paprika for big flavor. Fresh parsley and a squeeze of lemon at the end brighten everything up.
It’s also built for flexibility.
If you prefer chicken or turkey, it works. If you want to make it gluten-free, that’s simple too. The result is all comfort, less guilt, and a dinner that feels nourishing instead of heavy.
What You’ll Need
- Lean beef: 1 pound sirloin or top round, thinly sliced against the grain
- Salt and pepper: To season the beef and sauce
- Olive oil: 1–2 tablespoons for searing
- Unsalted beef or chicken broth: 1 1/2 cups
- Yellow onion: 1 medium, thinly sliced
- Mushrooms: 12 ounces cremini or baby bella, sliced
- Garlic: 3 cloves, minced
- Smoked or sweet paprika: 1 teaspoon
- Dijon mustard: 1 tablespoon
- Worcestershire sauce: 2 teaspoons
- Cornstarch: 1 tablespoon (mixed with 2 tablespoons water)
- Plain 2% Greek yogurt: 3/4 cup
- Light sour cream: 1/4 cup (for a traditional tang with less fat)
- Fresh lemon juice: 1–2 teaspoons, to finish
- Fresh parsley: 2 tablespoons, chopped
- Whole-wheat egg noodles or wide egg noodles: 12 ounces, cooked
- Optional: 1 teaspoon low-sodium soy sauce for extra umami
How to Make It
- Prep the beef. Pat the slices dry with paper towels.
Season with salt and pepper. Dry surfaces brown better, which gives flavor without extra fat.
- Heat the pan. Set a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil.
When it shimmers, add half the beef in a single layer.
- Sear quickly. Cook the beef 1–2 minutes per side until browned but still pink inside. Transfer to a plate. Repeat with the remaining beef, adding a little more oil if needed.
Do not overcook.
- Cook the vegetables. Lower the heat to medium. Add the onions and a pinch of salt. Cook 3–4 minutes, stirring, until translucent.
Add the mushrooms and cook 6–8 minutes until they release their liquid and start to brown.
- Add aromatics. Stir in the garlic, paprika, and Dijon. Cook 30 seconds until fragrant.
- Build the sauce. Pour in the broth and Worcestershire (and soy sauce if using). Scrape up the browned bits from the pan.
Bring to a gentle simmer.
- Thicken lightly. Stir the cornstarch with water to make a slurry. Whisk it into the simmering sauce and cook 1–2 minutes until slightly thickened and glossy.
- Finish the sauce off the heat. Remove the pan from heat. In a small bowl, stir together the Greek yogurt and light sour cream.
Whisk a ladle of hot sauce into the yogurt mixture to temper, then gently stir it into the pan. Do not boil after adding dairy to prevent curdling.
- Return the beef. Add the seared beef and any juices back to the pan. Warm gently over low heat for 1–2 minutes. Season with salt, pepper, and lemon juice to taste.
- Serve. Toss with cooked noodles or spoon over them.
Finish with chopped parsley. Serve immediately while silky and hot.
How to Store
Cool leftovers quickly, then store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of broth or water to loosen the sauce.
Avoid boiling, which can cause the yogurt to separate.
For freezing, it’s best to freeze the sauce and beef without the noodles. Pack in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, warm gently, and cook fresh noodles before serving.
Why This is Good for You
- Lean protein: Sirloin or top round offers plenty of protein with less saturated fat than fattier cuts.
- Lighter dairy: Greek yogurt brings protein and creaminess with fewer calories than full-fat sour cream.
- Vegetable boost: Mushrooms and onions add fiber, potassium, and umami that deepen flavor without extra butter.
- Balanced carbs: Whole-wheat noodles add fiber and keep you fuller, longer.
- Lower sodium potential: Using low-sodium broth and controlling salt lets you season to taste without going overboard.
What Not to Do
- Don’t overcook the beef. Thin slices cook fast; keeping them medium keeps them tender.
- Don’t skip browning. Quick searing adds depth.
Crowding the pan steams the meat—work in batches.
- Don’t boil after adding dairy. High heat can cause curdling. Keep the heat low and gentle.
- Don’t drown it in noodles. Keep the ratio balanced so the sauce stays silky and flavorful.
- Don’t forget acid and herbs. A splash of lemon and fresh parsley brighten the dish and lighten the feel.
Variations You Can Try
- Chicken Stroganoff: Swap beef for thinly sliced chicken breast or thighs. Sear the same way and proceed.
- Turkey or Ground Beef: Use 93% lean ground turkey or beef.
Brown, drain any excess fat, and continue with the recipe.
- Gluten-Free: Use cornstarch as written and serve over gluten-free pasta, rice, or cauliflower rice.
- Mushroom-Forward: Mix cremini with shiitake and a handful of dried porcini (rehydrated) for deeper umami.
- Dairy-Free: Use a rich, unsweetened cashew cream and skip the yogurt/sour cream. Add a squeeze of lemon for tang.
- Herb Swap: Try dill or chives instead of parsley for a classic Eastern European note.
- Extra Veg: Stir in baby spinach at the end until wilted, or add sliced bell peppers with the onions.
FAQ
Can I make this ahead?
Yes. Cook the sauce and beef, cool, and store for up to 3 days.
Reheat gently and cook fresh noodles right before serving so they don’t get soggy.
What cut of beef works best?
Sirloin, top sirloin, or top round are great. Slice thinly against the grain so even lean cuts stay tender with a quick sear.
Will Greek yogurt curdle?
It can if boiled. To avoid this, remove the pan from heat, temper the yogurt with hot sauce, then stir it in and keep the heat low.
Can I skip the cornstarch?
You can, but the sauce will be thinner.
If skipping, simmer a few extra minutes to reduce slightly before adding the dairy.
What can I use instead of egg noodles?
Whole-wheat rotini, brown rice, mashed cauliflower, or steamed baby potatoes all pair nicely with the sauce.
Is Worcestershire necessary?
It adds classic depth, but you can use a splash of soy sauce or a few drops of fish sauce for umami, or simply increase the Dijon slightly.
Wrapping Up
This lighter beef stroganoff keeps the creamy comfort you crave while dialing back the heaviness. With lean beef, a yogurt-forward sauce, and bright finishing touches, it’s a weeknight keeper. Make it your own with easy swaps, keep the heat gentle, and don’t forget that squeeze of lemon.
Simple, satisfying, and just a bit fresher—exactly what dinner should be.