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Heavy on protein, low on calories, and half the effort—this Low Calorie Beef Stroganoff has a ton of flavor! It strikes the perfect balance of comfort and nutrition for those who are calorie-conscious. A healthier, more wholesome version of the classic dish, it offers all the convenience of either the Instant Pot or slow-cooker.
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A quick weeknight meal, packed with protein and classic, comforting flavor—without the heavy calories or long prep time! With a few simple swaps, this Healthy Beef Stroganoff is a lightened-up version that only takes 10 minutes of prep time.
What’s even better? There’s only one pot to clean! Perfect for busy nights or meal prep when you want something nourishing and satisfying. Simply grab your favorite lean cut of chuck roast, mushrooms, red wine, Worcestershire sauce, chickpea pasta, Greek yogurt, seasonings, herbs, and aromatics for a tender, hearty dish.
Looking for more beefy Instant Pot recipes? Try this hearty Crockpot Ragu, savory Beef Stew, or budget-friendly Crock pot Hamburger Soup next!
Why You’ll Love This Recipe
- Lower Calorie, Balanced Nutrition: It’s ok to look past the calories! This healthy beef stroganoff recipe primarily focuses on balancing protein, fat, and carbs while being calorie-conscious.
- High Protein, High Fiber: With beef, chickpea pasta, and Greek yogurt, this dish packs more protein than traditional beef stroganoff recipes. Plus, the fiber in this recipe comes from chickpea pasta, which also supports weight loss and hormone health.
- Easy One-Pot Wonder: Everything cooks together in just one pot! With only 5 steps and quick clean-up, this dish is perfect for busy weeknights or meal prep, offering both convenience and hearty flavor in just 10 minutes of prep time.
Low Calorie Beef Stroganoff Ingredients
- Beef Chuck Roast: A classic protein choice for this recipe! Flavorful and tender thanks to its marbling in the meat. You can substitute with top round roast, bottom round roast, or tri-tip. For a lighter option, try chicken, pork tenderloin, or turkey tenderloin.
- Extra Virgin Olive Oil: Used to cook the beef and other ingredients, helping to lock in juices and create a golden-brown sear. You can also use avocado oil, but avoid coconut oil as it alters the flavor.
- Aromatics: White onion and garlic provide a classic base, releasing pungent, slightly sweet profile during the cooking process.
- Coconut Sugar: Adds subtle caramel-like sweetness to the healthy stroganoff. I prefer it’s lower glycemic index, but you can use any sweetener.
- Beef Broth: Used to deglaze the pan, enhance the beefy flavors, and create a hearty sauce to keep the meat moist while cooking.
- Cremini Mushrooms: These mushrooms don’t shrink too much and absorb the meaty flavors well, making them a perfect addition to the dish. You can use any type of mushrooms or substitute with another vegetable.
- Wine and Worcestershire: Red wine adds depth and warmth to the sauce, while Worcestershire sauce brings that umami punch to enhance the beefy taste. For a non-alcoholic option, substitute with cranberry or pomegranate juice.
- Chickpea Pasta: The main carb in this healthy beef plate, offering a great alternative to traditional pasta, boosting the protein and fiber. Feel free to substitute with Gluten Free Wide Noodles, regular egg noodles or any pasta you enjoy.
- Greek Yogurt: A creamy, protein-packed alternative to sour cream, adding a rich, velvety texture. You can use full-fat, low-fat, or nonfat Greek yogurt, or opt for dairy-free yogurt if preferred.
- Herbs and Seasoning: Fresh parsley adds a pop of color, while pepper adds a hint of spice and salt balances all the flavors.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Add More Veggies: For extra nutrition, toss in vegetables like spinach or kale that wilt easily, or sweet bell peppers (red, yellow, or orange) for added color and texture.
- Make it Spicy: Add red pepper flakes or extra pepper for a spicy kick. You can also stir in spicy sauce like Arrabiatta for an extra layer of heat and flavor.
- A Touch of Tang: Stir in a teaspoon of Dijon mustard for a tangy twist and added depth, perfectly complementing the beef and enhancing the healthier beef stroganoff’s overall complexity.
- Vegetarian Version: Swap the beef for plant-based options like tempeh, extra-firm tofu, or Beyond Meat, and use vegetarian broth. Adjust the cook time, as these alternatives may not need as long.
- Reduce the Carbs: Skip the pasta and use zucchini or sweet potato noodles, or even cauliflower rice for a low-carb option that’s both keto- and Paleo-friendly.
How To Make High Protein Beef Stroganoff
Ready to make this healthy beef dinner idea? It might look like a long list of ingredients, but the prep time is just 10 minutes—super quick! With minimal cleanup, you can sit back, relax, and let it cook. Grab your ingredients, turn on the sauté function on your Instant Pot, and let’s get started!
Step 1: Season. Combine the salt, pepper, and sugar together in a small bowl, and sprinkle evenly over the chuck roast. Then, let the meat marinate at room temperature for 15 minutes.
Step 2: Sear the Beef. Add a 1/2 tablespoon of olive oil and a splash of broth to the preheated Instant Pot. Once heated, sear the beef for 2 minutes on each side until caramelized. Remove the beef from the pot and set aside.
Step 3: Cook the Broth and Beef. Add 2 tablespoons of beef broth and the remaining olive oil to the pot. Stir to deglaze the pan, picking up any bits stuck to the bottom. Then, add the onion, red wine, remaining broth, and Worcestershire sauce. Stir to combine, then return the beef to the pot. Cover, set the valve to pressure, and cook for 75 minutes. Once done, carefully quick-release the pressure and remove the lid.
Step 4: Cook the Pasta and Veggies. Transfer the beef to a cutting board. Add the pasta, mushrooms, garlic, and the remaining onion to the pot, and cook for 2-3 minutes. Then, cover, set the valve to pressure, and cook for an additional 2 minutes.
Step 5: Shred the Beef. While the pasta and veggies are cooking, use two forks to shred the tender beef.
Step 6: Mix, Garnish and Serve. Once the pasta and veggies are done, stir in the shredded beef and mushrooms, and mix in the Greek yogurt. Garnish with parsley and serve!
Serving Suggestions
Now that your beef stroganoff with yogurt is ready to go, the next question is—how do you serve it? Whether you keep it simple or pair it with an elaborate spread, here are a few ideas for both options, and everything in between:
- Serve it as part of a hearty, low-calorie dinner spread with vegetable meatloaf, shrimp and Brussel sprouts, and chicken wing casserole.
- Create a light soup, salad, and pasta night by pairing it with lentil sweet potato soup or easy homemade vegetable soup, along with a healthy Caesar Salad.
- Finish the meal with a satisfying, high-protein dessert like chocolate protein bars, pumpkin protein cookie dough, or a high protein brownie for one.
Recipe Tips
- Sear and Deglaze Well: Take time to caramelize the beef to add richness and depth. After browning, deglaze the pan with beef broth to capture the flavorful bits stuck to the bottom—this step makes a huge difference in the sauce!
- Thicken the Sauce: If the sauce is too thin after cooking, thicken the high protein beef stroganoff sauce by stirring in a slurry of equal parts cornstarch and cold water.
- Storing and Reheating: Store cooled leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. To reheat, thaw in the fridge overnight (if frozen), then reheat on the stovetop or in the microwave.
Recipe FAQs
Absolutely! After seasoning the beef, sear the beef in a skillet over medium heat instead of an Instant Pot. Remove the beef from the skillet and add the beef broth and remaining olive oil to the skillet. Stir the broth to pick up the bottom bits from the skillet. Add the onion, red wine, remaining broth and Worcestershire to the skillet and cook 2-3 minutes. Transfer the beef and contents of the skillet into the slow cooker. Cover and cook on high 4 hours or low 8 hours. During the last 30 minutes, add the pasta to the crockpot and remove the meat. While the pasta cooks, shred the meat. Once the pasta is fully cooked, add the shredded meat back to the crockpot and stir in the Greek yogurt. Then garnish with parsley and serve!
You most certainly can! Star by seasoning the beef. Then sear the beef in a large Dutch oven over medium heat instead of an Instant Pot. Remove the beef from the skillet and add the beef broth and remaining olive oil to the skillet. Stir the broth to pick up the bottom bits from the skillet. Add the onion, red wine, remaining broth and Worcestershire to the skillet and cook 2-3 minutes. Add the beef back to the pot and cook on low heat for 1-2 hours, or until the meat is tender. When the beef is cooked, remove it from the pot and add the pasta. While the pasta cooks, shred the meat. Once the pasta is fully cooked, add the shredded meat back to the crockpot and stir in the Greek yogurt. Then garnish with parsley and serve!
More Delicious Instant Pot Dinner Recipes
If you tried this low calorie beef stroganoff recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Low Calorie Beef Stroganoff
Ingredients
- 1 lb Beef Chuck Roast
- 1 tablespoon Extra Virgin Olive Oil
- 2 teaspoons Coconut Sugar
- 1 1/4 cup Low Sodium Beef Broth
- 8 oz Crimini Mushrooms, sliced
- 1 cup White Onion, diced
- 2 tablespoons Garlic, minced
- 1/4 cup Red Wine, dry
- 1 1/2 tablespoons Gluten Free Worcestershire
- 12 oz Chickpea Pasta, or see substitutions of post
- 3/4 cup Greek yogurt, low fat
- Salt and Pepper
- Parsley for Garnish
Instructions
Instant Pot Instructions
- Mix together salt, ground pepper, and sugar in a small bowl. Then season the beef with it. Let the meat sit for 15 minutes at room temperature with the seasoning.
- Turn on the sauté function on the Instant Pot. Add 1/2 tablespoon of the olive oil and splash of broth then sear the roast for 2 minutes on each side.
- Remove the beef and add 2 tablespoons of beef broth then add the remaining olive oil to the pot. Stir the broth to pick up the bottom bits from the pot then add the onion, red wine, remaining broth and Worcestershire to the pot. Stir then place the beef back into the pot. Cover the pot, set the valve to pressure and pressure cook for 75 minutes.
- Move the valve to quick release then carefully remove the cover from the Instant Pot. Add the beef to a cutting board.
- Add the uncooked pasta to the pot along with the mushrooms, garlic and remaining onion. Cook 2-3 minutes. Cover and pressure cook for an additional 2 minutes.
- As the pasta cooks, shred the meat with two forks. It should shred easily.
- When the time goes off, move the valve to quick release then remove the cover. Add the Greek yogurt and remaining broth. Stir and add the shredded beef to the pot. Serve immediately garnished with parsley.
Slow Cooker Instructions
- Mix together salt, ground pepper, and sugar in a small bowl. Then season the beef with it. Let the meat sit for 15 minutes at room temperature with the seasoning.
- Bring a skillet to medium heat. Add 1/2 tablespoon of the olive oil and splash of broth then sear the roast for 2 minutes on each side.
- Remove the beef from the skillet then add 2 tablespoons of beef broth then add the remaining olive oil to the skillet. Stir the broth to pick up the bottom bits from the pot then add the onion, red wine, remaining broth and Worcestershire to the pot. Cook 2-3 minutes.
- Transfer the beef and contents of the skillet into the slow cooker. Cover and cook on high 4 hours or low 8 hours.
- Before the last 30 minutes of cooking, remove the beef from the pot and put the pasta in to cook.
- While the pasta cooks, shred the beef. Once the pasta is cooked, add the shredded beef, mushrooms and stir in the Greek yogurt. Serve immediately garnished with parsley.
Video
Notes
- Browning the beef builds deep, rich flavor. After searing, pour in a splash of beef broth to loosen the flavorful bits from the pan—this step enhances the sauce’s depth and richness.
- If the sauce turns out thinner than you’d like, mix equal parts cornstarch and cold water to create a slurry, then stir it in to achieve the perfect consistency.
- Store cooled leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. For best results, thaw overnight in the fridge (if frozen), then reheat gently on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will this recipe work with fat free Greek yogurt? I’m on a very restrictive diet from my doctor and can’t have any fat or sugar.
Hi Jennifer, the substitution section of the blog post answers this question for you. Hope that helps!
for slow cooker instructions do you add the mushrooms when you add the pasta?
Yes, that is what I would do. I will update the instructions thanks!
Do you have a stove top recipe using left over prime rib?
Sorry I do not.