Healthy Beef Stroganoff

Healthy Beef Stroganoff


  • 1.5 cups Beef Broth (Low Sodium)
  • 2/3 cups Greek Yogurt (Plain, non-fat for less fat and calories)
  • 2 tablespoons Red Wine (I used Merlot)
  • 1 Small Onion, Vadalia (sliced thinly)
  • 1 clove Garlic (crushed)
  • 1 cup Mushrooms (I used cremini)
  • 1lb Round Steak (sliced thin, any fat trimmed away)
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 dash Worcestershire Sauce
  • 1 teaspoon Salt (to start, add more as needed to taste)
  • 1 teaspoon Fresh Cracked Black Pepper (to start, add more as needed to taste)
  • 1lb Egg Noodles
  • Scallions (for finishing)


Step 1
Into a large skillet, add the Extra Virgin Olive Oil and saute onion, garlic and mushrooms.
Step 2
As the onions soften, add in the beef, salt, pepper, Worcestershire Sauce, broth and wine. Bring to a simmer. Stir occasionally
Step 3
As the beef cooks through, reduce the broth down for approximately 20 minutes. In a separate pot, boil your egg noodles.
Step 4
Once your sauce has reduced, remove from heat and stir in your Greek Yogurt. Drain your noodles when al dente and add to your sauce to finish.
Step 5
If sauce gets too thick, add additional beef broth. Serve warm with a sprinkling of scallions or chives on top.
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About Shannon @VillageGirlBlog

With my Husband, we raise our two sons and a nephew, three dogs, a cat, four chickens and a large garden on my just under an acre lot in a small village in Southeast Michigan. I am passionate about real food, and eating as local as we can without giving up olive oil, coffee, you know the necessities. Herb gardens and backyard chickens, reading, writing, photography are my other passions. I believe that things will work out eventually, the glass is not only half full but it is refillable.