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Beef Stroganoff

This hearty dish has been made healthier by using yogurt in place of sour cream in the finished sauce. If you would like to omit the wine, use 1 cup of beef broth instead. Serve this convenient dish over rice or egg noodles and enjoy!

Ready in: Level: Easy
Prep: Cook: Yields: 4 Servings


  • 1 lb beef loin (sliced into 1 inch strips)

  • 1 T olive oil

  • 1 yellow onion (thin sliced)

  • 1/2 c mushrooms (sliced)

  • 1/2 t dried tarragon

  • 1/2 t paprika

  • 2 T all-purpose flour

  • 1/2 c dry white wine

  • 1/2 c beef broth

  • 2 T Dijon mustard

  • 1 c Stonyfield Organic Low Fat Plain Yogurt

Calories: 340, Calories from Fat: 150, Total Fat: 17g, Cholesterol: 70mg, Total Carbohydrate: 13g, Dietary Fiber: 2g, Protein: 29g


Step 1

Heat olive oil in a skillet over medium-high heat.

Step 2

Add sliced beef loin, onion and mushrooms, sauté until meat begins to brown.

Step 3

Add flour to the mixture, and continue to cook for two minutes, stirring constantly.

Step 4

Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes.

Step 5

Remove from heat and stir in dijon mustard and yogurt.

Step 6

Serve over egg noodles.