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Our easy Beef Stroganoff recipe is a healthy twist on traditional beef stroganoff recipes. It’s filled with fresh garlic, Italian seasonings, and loaded with mushrooms. A soon to be family favorite that can be cooked on the stovetop, Instant Pot, or crockpot.
You know I’m all about making healthy eating as easy as possible, right? You know I’m also all about not skimping on flavor. My family loves this dish. Even your most skeptical “healthy” eater will think this recipe is the classic beef stroganoff recipe straight from grandma’s kitchen.
Our homemade stroganoff sauce is the perfect creamy sauce. Mixed with tender beef and mushrooms, this twist on the classic recipe is bound to be one of your new favorites, every single time you eat it.
Table of Contents
Where’s the Recipe?
I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes. To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.
If you’d like to skip over the information about how to prepare this meal, tips for cooking this recipe, and diet information, please simply scroll to the bottom of the page, where you will find the easy to print Beef Stroganoff Recipe!
Ingredients in Healthy Beef Stroganoff Recipe
- Mushrooms:We like to use brown button bella mushrooms, but crimini mushrooms will also work. Mushrooms are a great source of B vitamins. Who needs a can of cream of mushroom soup when you can have fresh mushrooms sliced and ready to go.
- Onion:High in vitamin C, onions are a good source of dietary fiber, and folic acid. They also contain calcium, iron, and have a high protein quality.
- Beef Stew Meat:Stew meat is cubes of chuck roast that the butcher has cut for beef stew. You can buy a full chuck roast and cube yourself. Some recipes use flank steak, however we prefer to stick with chuck roast because it is a tender cut of beef.
- Italian Seasoning:A very popular spice blend made from; oregano, marjoram, thyme, basil, rosemary, and sage.
- Brown Rice Flour:Flour is used to dredge your beef in before cooking to get a nice amount of browning, and thicken what will become an amazing gravy. You can use whole wheat flour here as well.
- Garlic:No recipe is complete without this delicious superfood!
- Low Sodium Soy Sauce:I use coconut aminos – Coconut Aminos are a lower sodium, gluten free substitute for soy sauce.Read here about soy sauce substitutes and why you’d use them.
- Worcestershire Sauce:I add Worcestershire Sauce to just about every beef dish. It adds a whole level of flavor that I adore.
- Beef Broth:We prefer to use low sodium beef broth instead of beef stock. It’s lower in sodium and still has all the same flavor benefits.
- Whole Wheat Egg Noodles:Whole Wheat pasta is much less processed than its bleached counterpart, and taste the same!
- Greek Yogurt:My favorite substitute for sour cream, because no one knows the difference. Greek yogurt is high in protein, and is loaded with healthy probiotics!
- Salt and Pepper:To taste. Feel free to use kosher salt or table salt.
How to cook Healthy Beef Stroganoff Recipe in the Instant Pot
- Slice the onion and mushrooms: Try to keep the slices the same size so that they cook evenly. Place sliced onion and mushrooms in a small bowl.
- Turn theInstant Poton to sauté: Lightly spray the inside of the pot with oil.
- Cut the stew meat: Cut your stew meat in half, and then in half again. Top with Italian seasoning and flour. Toss to evenly coat the beef.
- Sauté the garlic, onions, mushrooms, and beef: When the pot is hot add these ingredients and sauté for 3-5 minutes.
- Mix in coconut aminos, Worcestershire sauce, and broth: Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes.
- Add Noodles: When cook time is up quick release the pressure, remove the lid, and stir in your noodles. Close the lid and turn the pressure valve to sealing again and cook on high pressure for 3 minutes.
- When time is up quick release the pressure
- Stir in Greek yogurt: If desire, add salt and pepper. Serve warm.
How to make Healthy Beef Stroganoff Recipe in the Crockpot
- Slice your onions and mushrooms. Try to keep slices the same size so that they all cook the same.
- Cut your stew meat in half, and then in half again. Top with Italian seasoning, and 1 tablespoon of flour. Toss to evenly coat the beef.
- Lightly spray your large skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.
- Transfer contents to slow cooker. Add in coconut aminos, Worcestershire sauce, and beef broth.
- Cook on low 4-6 hours or high 2-3 hours.
- Mix in Greek yogurt.
- Serve with cooked egg noodles.
How to make Healthy Beef Stroganoff Recipe on the Stovetop
- Slice your onion and mushrooms. Try to keep slices the same size so that they all cook the same.
- Cut your stew meat in half, and then in half again. Top with Italian seasoning, and 1 tablespoon of flour. Toss to evenly coat the beef.
- Lightly spray your large skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.
- Add in coconut aminos, Worcestershire sauce, and beef broth and noodles.
- Cook on medium – low heat for 15-20 minutes until noodles are soft.
- Turn off heat and mix in Greek yogurt and serve warm.
Recipe Tips
- You can find already chopped onions in your grocer’s freezer section. They are a great time saver for this already easy recipe.
- Another time saver is to buy your mushrooms pre-sliced. They are available right next to the whole ones.
- Stew meat is usually very large chunks. I prefer to cut into bite-size pieces so they cook evenly and more quickly.
- Slice all vegetables at the same thickness to promote even cooking.
- For a thicker sauce: After the cook time is complete, take ½ c of the liquid from the pot and mix in 1 tablespoon of corn starch to make a slurry. Set the Instant Pot to sauté mode, when the liquid comes to a boil add in your slurry. Stir until it thickens (about 3 minutes). Remove from heat. The gravy will thicken as it cools.
- Add salt and black pepper to your taste.
- This recipe can easily be made dairy free by omitting the Greek yogurt at the end.
- Store any leftovers in an airtight container inside the refrigerator. Be sure to let the stroganoff cool down to almost room temperature before storing in the refrigerator. Our Healthy Beef Stroganoff Recipe should be fresh and ready to reheat for up to five days.
Healthy Eating Plans
21 Day Fix Beef Stroganoff
Entire Recipe:5 Red Containers, 4 Green Containers, 4 ¼ Yellow Containers.
Per 1 ¾ c serving:1 Red Container, 1 Green Container, 1 Yellow Container.
Note:1 tablespoon if brown rice flour is ¼ of a yellow container. It is a trace amount per serving, but if you add more flour to thicken be conscious of your container counts.
2B Mindset
This fits well into your lunch portions of 25% FFC and 25% Protein. Add vegetables to equal 50% of your plate.
Weight Watchers
See this post for Weight Watchers counts and ingredients.
Easy & Healthy Weeknight Meals
Do you love versatile recipes that you can prepare quickly and easily during the week? I do! If you are looking for more great, healthy meals that the whole family will love, check these out:
- Meatza Pizza
- WW Jambalaya Recipe
- Rotisserie Chicken Soup
- 21 Day Fix Chicken Enchiladas
- Quinoa Tacos | Vegan Tacos Recipe
4.64 from 22 ratings
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Healthy Beef Stroganoff Recipe
Created by: Becca Ludlum
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Servings 4 Servings
Beef Stroganoff is a pasta dish with sautéed beef in a creamy mushroom and onion sauce. Originally from Russia, stroganoff has become a popular comfort food worldwide.
Equipment
Instant Pot 6 qt
Crockpot
Le Creuset Cast Iron Pot
Ingredients
- 1 onion sliced
- 3 cups mushrooms sliced
- 2 lbs chuck roast stew meat cut in half, or cut into cubes
- 2 tsp Italian seasoning
- 1 tbsp brown rice flour or whole wheat flour
- 2 tsp garlic minced
- 1 tbsp coconut aminos or low sodium Tamari or soy sauce
- 1 tbsp Worcestershire sauce
- 2 cups whole wheat pasta egg noodles
- 2 cups beef broth low sodium
- 2 cups water For Instant Pot only
- 3/4 cup Greek yogurt plain, 2%
Salt and Pepper to taste
Instructions
Instant Pot:
Slice your onion and mushrooms. Keep slices the same size so that they all cook the same. 1 onion, 3 cups mushrooms
Turn the Instant Pot to sauté and lightly spray the pot with oil.
Cut your stew meat in half, and then in half again. Top with 2 tsp. of Italian seasoning, and 1 tbsp of rice flour.Toss to evenly coat the beef. 2 lbs chuck roast , 2 tsp Italian seasoning, 1 tbsp brown rice flour
When the pot is hot add the 2 tsp. of garlic, onions, mushrooms, and beef. Sauté for 3-5 minutes. 2 tsp garlic
Mix in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, 2 cups of beef broth and 2 cups of water. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth , 2 cups water
When the cook time is up quick release the pressure, remove the lid, and stir in your noodles. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 3 minutes. 2 cups whole wheat pasta
When the time is up, quick release the pressure.
Stir in Greek yogurt and serve warm. 3/4 cup Greek yogurt
Crockpot:
Slice your onion and mushrooms. Keep slices the same size so that they all cook the same. 1 onion, 3 cups mushrooms
Cut your stew meat in half, and then in half again. Top with 2 tsp. of Italian seasoning, and 1 tbsp of rice flour.Toss to evenly coat the beef. 2 lbs chuck roast , 2 tsp Italian seasoning, 1 tbsp brown rice flour
Lightly spray your skillet with oil and sauté 2 tsp. of garlic, onions, mushrooms, and beef for 3-5 minutes. 2 tsp garlic
Transfer contents to your slow cooker. Add in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, and 2 cups of beef broth. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth
Cook on low for 4-6 hours or high for 2-3 hours.
Stir in Greek yogurt. 3/4 cup Greek yogurt
Serve warm with cooked egg noodles. 2 cups whole wheat pasta
Stove Top:
Slice your onion and mushrooms. Keep slices the same size so that they all cook the same. 1 onion, 3 cups mushrooms
Cut your stew meat in half, and then in half again. Top with 2 tsp. of Italian seasoning, and 1 tbsp of rice flour.Toss to evenly coat the beef. 2 lbs chuck roast , 2 tsp Italian seasoning, 1 tbsp brown rice flour
Lightly spray your skillet with oil and sauté 2 tsp. of garlic, onions, mushrooms, and beef for 3-5 minutes. 2 tsp garlic
Mix in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, 2 cups of beef broth, and egg noodles. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth , 2 cups water, 2 cups whole wheat pasta
Cook on medium – low for 15-20 minutes until noodles are soft.
Turn off heat. mix in Greek yogurt, and serve warm. 3/4 cup Greek yogurt
Video
Notes
- You can find already chopped onions in your grocer’s freezer section. They are a great time saver for this already easy recipe!
- Another time saver is to buy your mushrooms pre-sliced. They are available right next to the whole ones.
- Stew meat is usually very large chunks. I prefer to cut into bite-size pieces so they cook evenly, and quickly.
- Slice all vegetables at the same thickness to promote even cooking.
- For a thicker sauce: After the cook time is complete, take ½ c of the liquid from the pot and mix in 1 tablespoon of corn starch to make a slurry. Set the Instant Pot to sauté mode, when the liquid comes to a boil add in your slurry. Stir until it thickens (about 3 minutes). Remove from heat.The gravy will thicken as it cools.
- Add salt and black pepper to your taste.
Serves 4: serving size: 1.75 cups
21 Day Fix – (Entire Recipe) 5 Red Containers, 4 Green Containers, 4 ¼ Yellow Containers. (Per 1 ¾ c serving) 1 Red Container, 1 Green Container, 1 Yellow Container. Note: 1 tablespoon if brown rice flour is ¼ of a yellow container. It is a trace amount per serving, but if you add more flour to thicken be conscious of your container counts.
2B Mindset – This fits well into your lunch portions of 25% FFC and 25% Protein. Add vegetables to equal 50% of your plate
Weight Watchers – See this post for Weight Watchers counts and ingredients.
Nutrition
Serving: 1.75c | Calories: 567kcal | Carbohydrates: 24g | Protein: 55g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 175mg | Sodium: 388mg | Potassium: 1355mg | Fiber: 2g | Sugar: 5g | Vitamin A: 71IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 6mg
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Becca Ludlum
Healthy recipe creator, self-confessed food snob, and certified Level 1 Precision Nutrition Coach. I create healthy recipes with minimally processed ingredients, but have never turned down a homemade brownie. ;)
