Creamy Beef Stroganoff with Macaroni

This lighter take on classic Stroganoff swaps heavy cream for low-fat yogurt, providing a high-protein, lower-fat comforting meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 1 pound lean beef (top round), cut into 1-inch cubes · 738 kcal in the whole recipe
• 2 teaspoons vegetable oil, divided · 56 kcal in the whole recipe
• 3/4 tablespoon onion, finely chopped · 3 kcal in the whole recipe
• 1 pound mushrooms, sliced · 70 kcal in the whole recipe
• 1/4 teaspoon salt
• 1 dash black pepper
• 1/4 teaspoon nutmeg
• 1/2 teaspoon dried basil
• 1/4 cup low-sodium beef broth · 3 kcal in the whole recipe
• 1 cup low-fat plain yogurt · 109 kcal in the whole recipe
• 6 cups cooked macaroni (cooked in unsalted water) · 1271 kcal in the whole recipe

Method

1. Heat 1 teaspoon of vegetable oil in a large non-stick skillet over medium-high heat.

   

2. Sauté the chopped onion for 2 minutes, then add the beef cubes and cook for 5 minutes until browned on all sides. Remove the beef and onions from the pan and keep warm.

   

3. Add the remaining 1 teaspoon of oil to the same skillet and sauté the sliced mushrooms for about 5 minutes until tender.

   

4. Return the beef and onions to the pan, then stir in the salt, black pepper, nutmeg, dried basil, beef broth, and low-fat yogurt.

   

5. Gently heat the mixture over low heat until hot, making sure it does not boil so the yogurt doesn't curdle. Serve warm over the cooked macaroni.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.