Easy Beef Stroganoff
Easy homemade Beef Stroganoff recipe with Greek yogurt and mushrooms. Ready in 55 minutes for a healthier comfort dinner.
Ingredients
- 1.5 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 medium yellow onions, finely diced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef broth, low-sodium
- 0.5 cup dry red wine
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 0.75 cup Greek yogurt, plain
- 0.5 cup sour cream
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon Dijon mustard
- 8 ounces egg noodles or whole wheat pasta
Instructions
- 1
Cut beef chuck roast into 1-inch cubes and pat dry with paper towels to ensure proper browning.
- 2
Season the beef cubes generously with kosher salt and freshly ground black pepper on all sides.
- 3
Heat 1.5 tablespoons of olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat until shimmering.
- 4
Working in batches to avoid overcrowding, brown the seasoned beef for 3-4 minutes per side until a deep golden crust forms, then transfer to a plate.
- 5
Add the remaining 1.5 tablespoons of olive oil to the same pot and reduce heat to medium.
- 6
Sauté the diced yellow onions, stirring occasionally, for 6-7 minutes until they become translucent and begin to caramelize at the edges.
- 7
Add the sliced cremini mushrooms to the onions and cook for another 4-5 minutes, stirring frequently, until the mushrooms release their moisture and turn golden brown.
- 8
Stir in the minced garlic and tomato paste, cooking together for about 1 minute until fragrant and the paste darkens slightly.
- 9
Pour in the beef broth and dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
- 10
Return the browned beef to the pot along with the bay leaves and Worcestershire sauce, then bring the mixture to a gentle simmer.
- 11
Reduce heat to low, cover partially with a lid, and simmer for 25-30 minutes until the beef is fork-tender and the sauce has reduced slightly.
- 12
While the beef simmers, cook the egg noodles according to package directions until al dente, then drain and set aside.
- 13
Remove the pot from heat and discard the bay leaves, then stir in the Dijon mustard.
- 14
In a small bowl, whisk together the Greek yogurt and sour cream until smooth and well combined.
- 15
Gently fold the yogurt mixture into the beef stroganoff, stirring until the sauce is creamy and evenly distributed, being careful not to break up the beef.
- 16
Taste and adjust seasoning with additional salt and pepper if needed, then garnish with fresh parsley before serving.
- 17
Serve the stroganoff over the cooked noodles, dividing evenly among four bowls.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Beef chuck roast | Lean sirloin or tenderloin | Reduces saturated fat and overall calories while maintaining tender, flavorful results |
| Sour cream (full amount) | Greek yogurt (increased to 1 cup total) | Greek yogurt provides probiotics for gut health and more protein with less saturated fat |
| Egg noodles | Whole wheat pasta or lentil pasta | Increases fiber content and provides better blood sugar stability with lower glycemic impact |
| Red wine | Low-sodium beef broth with 1 tablespoon balsamic vinegar | Reduces alcohol content while maintaining depth of flavor and acidity |
| Tomato paste (2 tablespoons) | Tomato paste (1.5 tablespoons) plus 1 tablespoon fresh ginger, minced | Fresh ginger adds anti-inflammatory compounds and digestive benefits |
| Olive oil (3 tablespoons total) | Avocado oil (3 tablespoons total) | Higher smoke point reduces oxidative stress during high-heat cooking |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 598 |
| Total Fat | 24g |
| Saturated Fat | 10g |
| Cholesterol | 88mg |
| Sodium | 642mg |
| Carbohydrates | 52g |
| Fiber | 7g |
| Sugar | 5g |
| Protein | 42g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
