Cleaned Up Beef Stroganoff with Garlic'y Roast Broccoli

Overhead view of a plate with beef stroganoff with broccoli.

5 from 1 vote

Cleaned Up Beef Stroganoff with Garlic'y Roast Broccoli

You will not believe how flavorful and delicious this Cleaned Up Beef Stroganoff with Garlic'y Roast Broccoli is. Made with simple everyday ingredients, this healthy beef stroganoff comes together quickly and easily in less than 30 minutes. It’s the perfect weeknight meal for a busy night.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Russian

Servings: servings

Calories: 904kcal

Author: Justin Coit

Equipment

Sheet Pan

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.

Video

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.

Nutrition