Skinny Beef Stroganoff – Video Recipe by Broke and Cooking

The first time I ever had Beef Stroganoff was during lunchtime in middle school. I had tried a bite of my friend Ari’s lunch and couldn’t stop thinking about how delicious it was. You could say that I’ve been food obsessed since forever, haha 🙂 I love the creamy, robust sauce that’s jam-packed with tender mushrooms and beef, and how it clings to al dente egg noodles. It’s the ultimate comfort food; the perfect dish to usher in cooler fall nights. This week I’ve taken the traditional recipe for Beef Stroganoff and made it a little lighter – a Skinny Stroganoff! Instead of using condensed soup and sour cream, we’re going with Greek Yogurt. Greek yogurt is an amazing substitute for tons of ingredients when it comes to cooking and baking, and it’s a great trick to lighten up heavier dishes.

When it comes to the beef, feel free to use what you find for a good price in the grocery store. Sirloin works well, and so does ground beef. As for picking a good wine to deglaze the pan with, a crisp white white such as Pinot Grigio, Sauvignon Blanc, or an Unoaked Chardonnay would ve great choice. This sauce is also delicious over brown rice or quinoa!

The cooking instructions stay pretty true to the traditional method: quickly searing beef, and using the brown bits to sauté sliced onions and mushrooms. Quickly deglazing the pan with some dry white wine, and adding a beef broth mixture to the mushrooms starts off the sauce. Incorporating greek yogurt brings some creaminess to the sauce. Throw the beef back into the sauce, and serve it all over egg noodles for the quickest 30 minute meal ever. Let’s get cookin!

Find the full recipe at:


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