Easy Beef Stroganoff with Greek Yogurt (30 minute meal)
This modern take on classic beef stroganoff features tender beef, mushrooms, and a creamy Greek yogurt sauce—all made in just 30 minutes. Quick, hearty, and sure to become a family favorite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 lb beef sirloin or tenderloin thinly sliced against the grain
- 1 tablespoon olive oil for browning
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 8 oz baby Bella mushrooms sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon Dijon mustard
- 2 tablespoon all-purpose flour
- 2 ¼ cups beef broth
- ¾ cups 2% plain Greek yogurt or full-fat for creamier
- 3 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- fresh parsley chopped, for garnish
- 8 oz uncooked egg noodles
- extra salt and pepper to taste
Instructions
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and brown for 3-4 minutes. Remove and set aside.
- In the same skillet, add chopped onion and cook for 3 minutes. Add garlic and cook for 30 seconds.
- Add mushrooms. Season with salt and pepper. Cook 5 minutes until tender and juices released.
- Stir in Dijon mustard and flour. Cook until flour is absorbed and mixture is smooth.
- Gradually pour in beef broth, stirring to prevent lumps. Simmer for 5-7 minutes to thicken.
- Return beef to skillet and simmer 2-3 more minutes.
- Off heat, stir in Greek yogurt. Taste and adjust seasoning if needed.
- Serve stroganoff over cooked egg noodles and garnish with parsley.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for long term. Keep noodles and sauce separate if possible for best texture when reheating.