Dinner · Medium
Beef Stroganoff with Greek Yogurt
Beef Stroganoff with Greek Yogurt is a practical, fitness-friendly adaptation of a widely recognised dish, built around Beef Sirloin, raw, Mushrooms, Onion, Greek Yogurt 2%. The recipe uses controlled skillet cooking and sauce reduction rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 51g
- Energy
- 541 kcal
- Carbs
- 59g
- Fat
- 12g
- Time
- 45 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 600 gBeef Sirloin, raw
- 350 gMushrooms
- 180 gOnion
- 240 gGreek Yogurt 2%
- 260 gWhole-Wheat Pasta, dry
- 220 gChicken Stock
- 12 gOlive Oil
- 10 gGarlic
Make it
Method
Weigh and prepare all ingredients for Beef Stroganoff with Greek Yogurt: 600 g Beef Sirloin, raw, 350 g Mushrooms, 180 g Onion, 240 g Greek Yogurt 2%, 260 g Whole-Wheat Pasta, dry, 220 g Chicken Stock, 12 g Olive Oil, 10 g Garlic. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Beef Sirloin, raw in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 25 minutes. The ingredients should be tender but not falling apart.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide Beef Stroganoff with Greek Yogurt into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 51g
- Carbs
- 59g
- Fat
- 12g
- Energy
- 541 kcal
