Healthy Beef Stroganoff {GF, Low Cal}

Healthy Beef Stroganoff made gluten free and calorie conscious! This easy dinner recipe is made in an Instant Pot for a healthy meal that can be made in a slow cooker too! Gluten Free + Low Calorie

I love making healthy meals in my Instant Pot! Meat recipes in particular turn out juicy and tender from the pressure cooking.

This Instant Pot Beef Stroganoff is a delicious and classic meal that is made better for you with the help of the instant pot. It only takes 10 minutes of prep time, one pot to clean and will quickly become a favorite in your house!

Why Instant Pot Beef Stroganoff Is Better For You

I love beef stroganoff because it's an easy way to get a ton of protein and fiber in a meal using only one pot. (If you're looking for more instant pot dinner recipes, check out this Instant Pot Steak & Peppers and Instant Pot Italian Chicken & Peppers).

• Lower Calorie - Calories are not everything, the BALANCE of protein, fat and carbs is what you want to consider in recipes along with being calorie conscious. I worked carefully to keep the calories of this recipe lower while also balancing the macronutrients.
• High Protein - The beef, high protein pasta and Greek yogurt make this recipe higher in protein than traditional beef stroganoff recipes. This one packs 33 grams of protein per serving!
• High Fiber - I talk about the importance of fiber for weight loss and hormones in this free class. This recipe has 9 grams of fiber per serving which is incredible! The fiber comes from the chickpea pasta. Note, if you use another pasta that isn't plant-based it will not have as much fiber.
• Healthy Fat - 4 grams are coming from unsaturated fat (less optimal fat) in this recipe. The remaining 11 grams is from healthy fat.

Easy Beef Stroganoff Ingredients

Here's what you need to make this gluten free beef stroganoff! I made mine in the Instant Pot. You can also make it on the stovetop. See the recipe card at the bottom of the post for the instructions.

• Beef Chuck Roast
• Extra Virgin Olive Oil
• Coconut Sugar
• Low Sodium Beef Broth
• Crimini Mushrooms
• White Onion
• Garlic
• Red Wine
• Gluten Free Worcestershire
• Gluten Free Wide Noodles or Rotini Chickpea Pasta
• Greek Yogurt
• Salt and Pepper

How To Make Beef Stroganoff In The Instant Pot

I made this lighter beef stroganoff recipe in my Instant Pot and it turned out perfectly! If you don't have an Instant Pot, don't worry. Scroll to the bottom of the post to see alternative methods in the recipe card.

Start by mixing together the 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.

Next turn 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. I always use broth in place of oil as a way to lighten up recipes!

Then remove the beef and add 2 tablespoons of beef broth to the pot. 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, 1 cup of broth and gluten free 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.

Once the pot beeps, 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 noodles cook, 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!

How To Make Beef Stroganoff In A Crockpot

You may be wondering if you can make beef stroganoff in a slow cooker or crockpot. The answer is yes!

Follow step one as outlined in the instructions below. Then follow step two only using a skillet over medium heat instead of an Instant Pot.

Remove the beef from the skillet then the beef broth and remaining olive oil to the skillet. Stir the broth to pick up the bottom bits from the crockpot then add the onion, red wine, remaining broth and Worcestershire to the crockpot. 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!

Substitutions For Beef Stroganoff Recipe

Here's the substitutions you can make for this recipe. Remember any substitutions or changes you make will alter the nutritional values you see in the recipe card below.

• Beef Chuck Roast - Top round roast, bottom round roast or tri-tip roast can be substituted. Beef alternatives you could use are chicken, pork tenderloin or turkey tenderloin.
• Coconut Sugar - You can use any sugar you like. I prefer coconut sugar as it is lower glycemic.
• Crimini Mushrooms - You can use any mushrooms you like - canned or fresh. You could replace them with another vegetable too if you don't like mushrooms.
• Red Wine - You can substitute red wine in beef stroganoff with cranberry juice or pomegranate juice.
• Pasta - I used Rotini Chickpea Pasta for this recipe as it's higher protein and high fiber. You can use Gluten Free Wide Noodles or another gluten free pasta you enjoy. You can also use regular egg noodles if you're not gluten free.
• Greek Yogurt - You can use full fat yogurt, low fat or nonfat for this recipe. You can also use a dairy free yogurt if you are dairy free.
• Olive Oil - You can use avocado oil instead. I wouldn't recommend coconut oil as it will alter the flavor.

Healthy Beef Stroganoff

Megan Olson

Healthy Beef Stroganoff made gluten free and calorie conscious! This easy recipe is made in an Instant Pot for a healthy dinner that can be made in a slow cooker too!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 6 servings

Calories 403 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

• See substitutions section of the blog post for recommendations.

Nutrition

Serving: 1servingCalories: 403kcalCarbohydrates: 40gProtein: 33gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 284mgPotassium: 652mgFiber: 9gSugar: 9gVitamin A: 15IUVitamin C: 3mgCalcium: 104mgIron: 8mg

Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.