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This healthy Beef Stroganoff recipe brings back a classic dish but makes it lighter and fresher with lean beef and Greek yogurt instead of sour cream. Plus, you can enjoy it as a low carb and gluten free dinner by serving it in stuffed spaghetti squash boats. But it is still rich, creamy, and totally satisfying and delicious.
Disclosure: This post is sponsored by the Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Originally published on January 24, 2016. Updated on January 6, 2020.
Classic Beef Stroganoff
It still amazes me how tastes change how you get older. Even aromas that once made you want to turn up your nose grow to evoke feelings of nostalgia. And one of the most interesting and fun and satisfying aspects of being a recipe developer and food blogger is being inspired to revisit childhood memories, then transforming foods that as a kid you didn’t even want to touch into new family favorites.
I also happen to love using the opportunity to take things I have learned to incorporate fresher ingredients and make them maybe just a bit healthier, just as I did with my mom’s classic Ground Beef and Potatoes Skillet Dinner.
When I was a little girl, whenever I’d detect the familiar smell and saw the bag of egg noodles on the counter, I knew my mom was making Beef Stroganoff from her well-loved, dog-eared copy of the classic Betty Crocker Cookbook.
I was a picky eater, so was never too happy when I knew it was on the menu, but now as an adult, opening the lid and smelling the simmering sauce makes my mouth water and acts like a culinary time machine, transporting back to the little kitchen of my childhood home.
I hope it does the same for you, but maybe in a little healthier way.
Betty Crocker’s Beef Stroganoff Recipe
Since that cookbook was found in plenty of homes around the country, I’m sure many of us are familiar with this dish. Chunks of beef and sauteed mushrooms are covered in a rich sauce that is tangy and creamy from stirring in sour cream. The dish is then completed by serving it over a pile of egg noodles.
How I’ve Modified the Original Recipe
How did I lighten it up without sacrificing any of the flavor and texture you expect? It just takes a few simple adjustments and substitutions.
- Beef: use a lean cut of beef like Top Sirloin Steak. Because the beef is cooked quickly then simmered in a sauce, it still stays tender.
- Butter: the total amount was reduced and some was replaced with heart-healthy olive oil.
- Flour: instead of a flour-based roux, the sauce is thickened with a cornstarch slurry.
- Sour cream: for the creaminess you crave without additional fat and calories, low fat or nonfat Greek yogurt is the perfect substitution. In fact, you might find the yogurt, because of its thick texture, tastes more like sour cream than low fat or non fat sour cream.
- Egg noodles: you can still serve the Beef Stroganoff over egg noodles or gluten free pasta. But if you really want to lighten it up, make it naturally gluten free and reduce the carb count significantly, it’s delicious served as a beef stuffed spaghetti squash.
This healthy beef stroganoff recipe is pretty quick and easy to make! Here’s what you’ll need to make it. Scroll down to the recipe card for amounts.
- Spaghetti squash – cut in half with the seeds scraped out and cook spaghetti squash using your favorite method.
- Salt and pepper
- Unsalted butter
- Sliced mushrooms
- Olive oil
- Beef sirloin steak – cut into 1/2 inch thick slices.
- Beef stock
- Worcestershire sauce – be sure it is gluten free, if necessary. In the United States, Lea & Perrins is gluten free.
- Plain Greek yogurt
- Grated parmesan cheese
How to Make Healthy Beef Stroganoff
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
- Melt butter in a large skillet an saute the mushrooms, onion, and garlic. Remove from the pan and set aside.
- Heat the olive oil in the same pan and brown the beef
- Add broth, salt, and Worcestershire sauce to the beef in the pan. Bring to a boil, cover, reduce heat and simmer for 15 minutes.
- In a small bowl, whisk together the remaining half cup of broth and cornstarch, stir into the beef mixture in the pan, add back the mushroom mixture, and boil till thickened.
- Turn off the heat and stir in the Greek yogurt.
Stuffing the Spaghetti Squash
If you want to make the spaghetti squash boats, after you’ve cooked your spaghetti squash, scrape out the noodles and set the shells aside. Drain the spaghetti squash noodles on a paper towel to remove excess moisture.
Divide the noodles and beef mixture between the shells, sprinkle with parmesan cheese, and heat through in the oven at 400°F for about 10 minutes.
Make it a Meal
While this can truly be a meal on its own, you can also add sides if you feel you need more veggies or want to add some carby comfort.
Instead of spaghetti squash, serve the Beef Stroganoff over:
Or have a vegetable side dish:
More healthy beef recipes
- Asian Beef and Broccoli Lettuce Wraps
- Bacon Cheeseburger Quinoa Skillet
- Chili Lime Steak Bites
- Greek-Style Beef Kabobs
- Beef Bulgogi from That Skinny Chick Can Bake
- Bistro Steak Salad from Casa de Crews
- Easy Cuban-Style Beef Picadillo from Renee’s Kitchen Adventures
- Ropa Vieja from The Crumby Cupcake
- Steak and Cabbage Stir-Fry from Cooking Chat
Make sure you check out 12 of the Best Spaghetti Squash Recipes So Good You’ll Forget About Pasta!
This Skinny Beef Stroganoff Stuffed Spaghetti Squash will reignite a newfound love for this classic dish.
It is so full of flavor with plenty of meaty texture from both the beef and the abundance of mushrooms. The sauce is thick and velvety without being heavy, and it soaks in and coats the spaghetti squash for a creamy and comforting meal.
Healthy Beef Stroganoff Stuffed Spaghetti Squash
- 2 small spaghetti squash, halved, or 1 medium squash, cut into quarters
- salt and pepper
- 1 Tablespoon unsalted butter
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 Tablespoon olive oil
- 1 1/2 pounds beef sirloin steak, cut into 1/2 inch thick slices
- 1 1/2 cups beef stock or both
- 1/2 teaspoon Kosher salt
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons cornstarch
- 3/4 cup plain Greek yogurt, low fat or nonfat
- 2 Tablespoons parmesan cheese
- Preheat your oven to 400°F.
- Cut you spaghetti squash in half and scoop out the seeds with a spoon. Bake cut side down on a baking sheet for 45 minutes-1 hour or until tender. Alternatively, you can microwave for 8-10 minutes.
- Using two forks, scrape the “noodles” out of the spaghetti squash and set the shells aside for later. Place the squash noodles in a paper towel-lined colander to drain the excess moisture.
- Meanwhile, melt butter in a large pan. Add the mushrooms, onion, and garlic, and cook till tender, then remove from the pan and set aside.
- Heat the olive oil in the same pan and add the beef, and cook until browned on all sides.
- Add 1 cup of the broth, salt, and Worcestershire sauce to the beef in the pan.
- Bring to a boil, cover, reduce heat and simmer for 15 minutes.
- In a small bowl, whisk together the remaining 1/2 cup of broth and cornstarch. Stir the slurry into the beef mixture in the pan, add back the mushroom mixture, and bring to a boil. Let boil for 1-2 minutes, or until thickened.
- Turn off the heat and stir in the Greek yogurt.
- Place the squash shells in a baking dish. Divide the squash noodles between the shells and make a well in the center. Divide the beef mixture between the shells and sprinkle with parmesan cheese.
- Bake at 400°F for 10-12 minutes, or until heated through and golden brown.