Description
A high-protein twist on the classic Beef Stroganoff, this recipe features tender slices of sirloin sautéed with mushrooms and onions in a creamy Greek yogurt sauce. Served over whole wheat or high-protein pasta, it offers a nutritious and satisfying meal packed with flavor and balanced nutrition.
Ingredients
Scale
Beef Stroganoff
- 1 pound (450g) beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces (225g) mushrooms, sliced
- 1 cup (240ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup (240ml) Greek yogurt
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Pasta
- 8 ounces (225g) whole wheat or high protein pasta
Instructions
- Cook the pasta: Prepare the pasta according to the package instructions until al dente. Drain well and set aside to be combined with the stroganoff sauce later.
- Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced beef sirloin and cook until browned on all sides, which should take about 4-5 minutes. Once browned, remove the beef from the skillet and set aside to prevent overcooking.
- Sauté onions and garlic: In the same skillet, add the finely chopped onion and minced garlic. Cook over medium heat until the onions become translucent, around 3 to 4 minutes, stirring occasionally to prevent burning.
- Cook mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Cook for an additional 5 minutes or until the mushrooms are softened and release their moisture.
- Add liquids and seasoning: Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well to combine all the ingredients and create the base of the sauce.
- Simmer with beef: Return the browned beef slices to the skillet. Lower the heat to medium-low and let the mixture simmer gently for about 5 minutes, allowing the flavors to meld together and the sauce to reduce slightly.
- Add Greek yogurt: Remove the skillet from heat and stir in the Greek yogurt thoroughly. This will create a creamy texture without curdling the yogurt due to the residual heat.
- Season to taste: Add salt and freshly ground black pepper according to your preference, mixing well to distribute the seasoning.
- Combine pasta and sauce: Toss the cooked and drained pasta with the beef and creamy mushroom sauce until all noodles are well coated with the stroganoff mixture.
- Garnish and serve: Sprinkle the chopped fresh parsley over the dish for a burst of color and fresh flavor before serving immediately.
Notes
- Use Greek yogurt instead of sour cream to increase protein content and reduce fat.
- For best results, slice the beef thinly against the grain for tenderness.
- Whole wheat or high protein pasta enhances the nutritional profile of the dish.
- Ensure the skillet is not too hot when adding Greek yogurt to prevent curdling.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
