Low Calorie Beef Stroganoff
Enjoy all the creamy, savory flavors of classic Beef Stroganoff with a healthier twist! This version uses lean beef, a rich mushroom sauce, and Greek yogurt for a balanced, protein-packed meal. Made effortlessly in the Instant Pot or slow cooker, it’s a comforting dish that fits right into a wholesome lifestyle.
Servings: 6 servings
Calories: 403kcal
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
Serving: 1serving | Calories: 403kcal | Carbohydrates: 40g | Protein: 33g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 284mg | Potassium: 652mg | Fiber: 9g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 8mg