For days where you’re craving a hearty and cozy meal but don’t want something heavy, this lightened-up beef stroganoff is just what you need! It’s simple, delicious, and better yet, it comes together in a flash.
The garlicky broccoli pairs really well with the stroganoff and roasts independently as you work on the beef. Decadent and savory, everyone will be reaching for seconds. Just like my easy taco bowls, this is a hearty but healthy recipe the whole family will love.
Key Ingredients You Need
- Egg noodles — stroganoff is traditionally served with egg noodles. However, you’re welcome to serve it with mashed cauliflower, rice, or your side of choice.
- Steak — Try your best to cut the steak into similar bite-sized pieces. This way, they cook at the same rate, and you’ll get bits of steak with each bite.
- Mushrooms — I use cremini mushrooms (also labeled as baby Bella mushrooms) for this recipe as their flavor is deeper than white mushrooms, but just about any variety or combination of mushrooms.
- Worcestershire Sauce — Worcestershire sauce adds a wonderful umami flavor to the sauce.
- Greek yogurt — This makes the sauce rich, creamy, and tangy, just like sour cream does but is a healthier choice as it’s higher in protein and lower in fat.
How to Make Beef Stroganoff
Step 1: Cook the egg noodles according to the package instructions and set them aside. In a skillet over medium-high heat, add 1 tablespoon of Bertolli Olive oil into the pan and brown the steak for about 2 minutes per side. Once both sides have browned, set aside. Add the second tablespoon of Bertolli Olive oil in the same skillet and saute the onions until they have softened about 3 to 4 minutes. Then add the garlic and cook for another minute. Add to the same plate as the steak.
Step 2: Add the butter and mushrooms and saute in the same skillet. Once browned, add the flour, continuing to saute. Add the white wine to deglaze the pan.
Step 3: Lower the heat to medium-low and add the beef stock, dijon mustard, and Worcestershire sauce. Simmer for 5 minutes or until the sauce has reduced and thickened. Turn off the heat and add the Greek yogurt, stirring to combine thoroughly.
Step 4: Add the beef and onions back into the skillet and stir again. Plate the beef and sauce over the noodles, garnish with fresh thyme, and set aside until ready to serve.
Step 5: While the stroganoff is cooking, preheat the oven to 450°F and toss the broccoli florets and garlic with Bertolli Olive oil. Salt and pepper to taste.
Step 6: Spread the broccoli onto a baking sheet and roast for about 20 minutes, flipping halfway through the cooking time. Serve with the beef stroganoff when ready.
Tips For This Recipe
- Add a pinch of crushed red pepper flakes to the sauce for extra heat before tossing it with the noodles.
- Don’t skip the flour. While 2 tablespoons may seem minimal, the addition of the flour helps the sauce thicken.
- Do not skip searing the beef. Searing adds flavor to both the beef and the sauce. When you sear the beef, the brown bits left on the pan add a ton of flavor to the sauce when deglazed.
- If you prefer not to use white wine, you can add an extra beef stock instead.
- Avoid over-simmering the stroganoff sauce as it will continue to thicken as it cools.
Frequently Asked Questions
Using a cut of steak with marbled fat throughout will give you a more tender result. Boneless ribeye, sirloin steak, and beef tenderloin are great cuts of beef to use for your stroganoff. A more budget-friendly option would be to use ground beef.
This recipe can last for up to 4 days. Keep it in an airtight container in the fridge. I do not recommend freezing this recipe as the texture of the noodles and sauce may change when thawed. The Greek yogurt in the sauce may separate as well.
To keep the sauce from separating, I recommend gently reheating the beef stroganoff on the stovetop. In a pinch, you can also microwave it, just stir it in intervals. I like to add a splash of water or beef stock to the pan so the sauce will loosen up easier.
This cleaned-up beef stroganoff makes for the perfect standalone meal, but if you’re looking to add additional side dishes, here are some of my favorites: air fryer potato wedges, air fryer green beans, tomato salad, cauliflower steak, and cauliflower tots.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Beef Stroganoff Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Cleaned Up Beef Stroganoff with Garlic'y Roast Broccoli
Ingredients
For the Stroganoff:
- 10 oz egg noodles
- 2 tbsp Bertolli Olive Oil divided
- salt and pepper to taste
- 1½ lbs steak sliced thin
- 1 medium onion thinly sliced
- 1 tbsp butter
- 10 oz cremini mushrooms
- 1 tbsp thyme
- 3 cloves garlic
- 2 tbsp arrowroot flour
- ¼ cup dry white wine
- 1½ cups beef stock
- ½ tbsp dijon mustard
- ½ tbsp Worcestershire sauce
- ½ cup Greek Yogurt
For the Roasted Broccoli:
- 1 bunch broccoli cut into florets approximately 1lb
- 3 cloves garlic sliced
- 2 tbsp Bertolli Olive Oil
- salt and pepper
Instructions
For the Stroganoff:
- Cook the egg noodles according to the package instructions and set aside.
- Prepare the steak by cutting it into thin slices and then salt and pepper to taste.
- In a skillet over medium high heat, add 1 tbsp of Bertolli Olive oil into the pan. Let the skillet get hot and then add the steak, making sure not to crowd the pieces. If need be, cook the steak in 2 batches. Brown the steak for about 2 minutes per side. Once both sides have browned, set aside.
- In the same skillet add the 2nd tbsp of Bertolli Olive oil and saute the onions until they have softened, about 3 to 4 minutes. Then add the garlic and cook for another minute. Add to the same plate as the steak.
- In the same skillet add the butter and mushrooms. Be sure not to over crowd the mushrooms, cook in two batches if needed. Once the mushrooms have browned on both sides. Next add the flour and continue cooking for 1 more minute.
- Add the white wine to deglaze for about a minute. Lower the heat to medium low and add the beef stock, dijon mustard, and Worcestershire sauce. Simmer for 5 minutes or until the sauce has reduced and thickened.
- Turn off the heat and add in the greek yogurt, stirring to thoroughly combine.
- Add the beef and onions back into the skillet and stir again.
- Plate the beef and sauce over the noodles and garnish with some fresh thyme.
For the Roast Broccoli:
- Preheat your oven to 450°F.
- Add the broccoli florets into a bowl with the sliced garlic. Add the Bertolli Olive oil and then toss thoroughly. Salt and Pepper to taste.
- Spread the broccoli onto a baking sheet and roast for about 20 minutes, flipping halfway through the cooking time.
Notes
- Add a pinch of crushed red pepper flakes to the sauce for extra heat before tossing it with the noodles.
- Don’t skip the flour. While 2 tablespoons may seem minimal, the addition of the flour helps the sauce thicken.
- Do not skip searing the beef. Searing adds flavor to both the beef and the sauce. When you sear the beef, the brown bits left on the pan add a ton of flavor to the sauce when deglazed.
- If you prefer not to use white wine, you can add an extra beef stock instead.
- Avoid over-simmering the stroganoff sauce as it will continue to thicken as it cools.
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