This creamy beef stroganoff is a comforting classic with my dietitian twist! Greek yogurt lends that signature velvety sauce texture, add in tender sirloin, savory mushrooms, all served over egg noodles, it’s a balanced and protein packed dish, ready in just 30 minutes (crockpot adaptation included for those days when you want to set it and forget it!)

finished Creamy Steak Beef Stroganoff with Greek Yogurt in a white bowl, on a countertop

Beef stroganoff has to be one of the most classic comfort food dishes. I put a little twist on this classic byI swapping out the cream for Greek yogurt which works beautifully in this dish to achieve that signature rich and creamy sauce. 

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PS–if you’re into this, you’ll also love my oven baked mushroom risotto. All the comforts of risotto without being tied to the stove top stirring!) 

For this recipe, I chose sirloin, a leaner and tender cut that works beautifully for stovetop cooking. While you can use other cuts, I found that some (like flank steak) can be a bit tough in this quick-cooking method. If you’re thinking of using a tougher cut, try making it in the slow cooker (I’ve given some quick instructions below!) 

The best part? It’s served over classic egg noodles, which not only taste great but also add an extra boost of protein—about 12 grams per serving. With both stovetop and crockpot options, this dish fits right into busy weeknights or cozy weekend meals.

ingredients for Creamy Steak Beef Stroganoff with Greek Yogurt in bowls on the counter including: 2-3 tablespoons olive oil 1 lb sirloin or tenderloin, thinly sliced 1 small white onion, diced 4 cloves garlic, grated or minced (I like to use a microplane) 1 tablespoons fresh thyme (or 2 teaspoons dried) Salt and pepper, to taste 2 tablespoons all-purpose flour 2 cups beef stock 275 g cremini or baby bella mushrooms, thinly sliced (about 4 cups sliced) 1 tablespoon worcestershire sauce 1/3 cup plain greek yogurt 250 grams (about 9 ounces) egg noodles,

oops, forgot the broth and mushrooms in the original shot. But they do need to go in 😉

What You’ll Need for this Recipe

Olive Oil: For searing the beef and sautéing the aromatics, adding richness to the dish.

Sirloin or Tenderloin: These cuts are lean, yet tender, ideal for a quick stovetop cook. 

White Onion and Garlic: Adds a rich base of flavor to the sauce 

Fresh Thyme: Such a classic pairing with beef and mushrooms! I prefer fresh for this dish but you can substitue with ½  to ⅓ the amount of dried thyme too!

Beef Stock: The foundation for the sauce, adding a savory richness.

Cremini or Baby Bella Mushrooms: These mushrooms bring a heartier, almost meaty texture which I love for this recipe, but other varieties like white button mushrooms or even shiitakes would work!

Worcestershire: Adds savory, umami depth that complements the beef.

Greek Yogurt: Replaces cream, with an equally creamy texture!

Egg Noodles: Traditional for stroganoff and a great source of protein, with about 8 grams per 2-ounce serving.

How to Make Creamy Beef Stroganoff

the steak pieces cooking on the stove

Sear the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the sliced steak, season with salt and pepper, and cook for 2-3 minutes without moving. Flip, season again, and cook for another minute. Remove from the pan and repeat with remaining steak, setting aside when done.

adding the mushrooms into the sauce for Creamy Steak Beef Stroganoff with Greek Yogurt

Sauté the Aromatics: Add the remaining tablespoon of olive oil to the pan, along with the diced onion and garlic. Sauté for 2-3 minutes, until the onion is translucent and garlic is fragrant.

    close up of the sauce for Creamy Steak Beef Stroganoff with Greek Yogurt on the stove in a pot

    Create the Sauce: Sprinkle in the flour, stir for about a minute, then add the beef stock, stirring to deglaze the pan. Add the mushrooms and Worcestershire sauce, and let it simmer for 7-10 minutes until the mushrooms are softened and the sauce has thickened.

    the sauce with mushrooms and steak pieces cooking in, with the greek yogurt: Creamy Steak Beef Stroganoff with Greek Yogurt

    Finish and Serve: Add the steak back to the pan, stirring to combine. Remove from heat, and stir in the Greek yogurt until evenly distributed.

    Serve over cooked egg noodles, garnishing with fresh thyme if desired. Enjoy!

    Crockpot Adaptation

    If you want to make this creamy beef stroganoff in the crockpot, here’s a quick method:

    1. Sear the Beef: (Optional but recommended) Sear the steak in a skillet as directed above for extra flavor.
    2. Combine Ingredients: Add the seared steak, onion, garlic, mushrooms, thyme, beef stock, Worcestershire, and soy sauce to the crockpot.
    3. Cook Low and Slow: Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is tender.
    4. Add Greek Yogurt: Stir in the Greek yogurt right before serving to prevent the sauce from separating, or the yogurt from curdling durign cooking. Serve over egg noodles and enjoy!
    close of the final product: Creamy Steak Beef Stroganoff with Greek Yogurt, in a white bowl

    Common Mistake and How to Avoid 

    Using Tougher Cuts of Beef: A more tender cut like sirloin, top sirloin or tenderloin work best for this recipe. I opted for sirloin as it’s a bit more cost effective than top sirloin or  tenderloin. I originally tested this recipe with flank steak and it jsut too tough with the short cooking time of the stovetop method. If using a tougher cut like this, consider the crockpot method.

    Curdling the Greek Yogurt: Adding Greek yogurt over high heat can cause it to curdle. Remove the pan from heat before stirring in the yogurt for a smooth, creamy finish.

    Undercooking the Mushrooms: Mushrooms need time to soften and release their flavor. Allow the sauce to simmer for the full 7-10 minutes until the mushrooms are tender. To speed up the cooking time, opt for white button mushrooms instead.

    close up the final product: Creamy Steak Beef Stroganoff with Greek Yogurt in a white bowl on a countertop

    Nutrition Benefits

    Let’s take a look at what we’ve added to this dish to make it a balanced and nourishing meal.

    Sirloin is a great source of protein, with about 25 grams of protein per 4 oz serving. It’s also a good source of iron, essential for carrying oxygen through the blood and red blood cell formation. And let’s talk about Greek yogurt—I often swap Greek yogurt for sour cream or heavy cream in recipes as I find it does a great job of maintaining that creamy texture without really affecting flavor. Bonus, it has about 25 grams of protein per 1 cup, as well as calcium and probiotics.

    Finally, egg noodles, which are classic to beef stroganoff but also bring a surprising 8 grams of protein per serving. Protein is key to muscle growth and repair and also helps us feel full, as well as supporting blood sugar balance. This recipe really shows how nutrition by addition can create a hearty, comforting meal that nourishes and satisfies.

    Remember, it’s not just about ticking off nutritional boxes—it’s about enjoying food that leaves you feeling truly nourished, satisfied, and content!

    Ways to Use Creamy Beef Stroganoff

    Here are some tasty ways to enjoy this creamy beef stroganoff with Greek yogurt:

    • Classic Beef Stroganoff: Serve over egg noodles for the ultimate comfort meal.
    • Over Rice or Mashed Potatoes: A cozy twist if you’re out of noodles.
    • In a Wrap or Pita: Leftovers make a great filling for a wrap or pita pocket!
    • With Veggies: Pair with steamed broccoli or green beans for an added veggie boost.
    final product shot of the Creamy Steak Beef Stroganoff with Greek Yogurt on a white towel on the counter top in a bowl with gold utensil

    More Simple & Nourishing 30 Minute Meals You’ll Love

    Recipe, Kitchen, & Time Saving Hacks

    Double Batch for Leftovers: Make extra stroganoff to enjoy as leftovers—this dish reheats beautifully and makes a perfect next-day lunch or dinner.

    Pre-Slice the Beef: To save prep time, you can buy pre-sliced sirloin or tenderloin, or ask your butcher to cut it thinly for you. You could also do this along with a bit of other simple meal prep at the beginning of the week to save time later on!

    Pre-Sliced Mushrooms: Buy pre sliced mushrooms to save time. I do find they are often a bit thicker cut which will add to the cooking time. To keep cook time down, roughly chop the sliced mushrooms before adding to the pan (this will still be much quicker than slicing them up individually! 

    *Note: you could also use a food processor to slice the mushrooms, in this case they will be quite thin which is totally ok if you don’t mind them this way!

    Slow Cooker Option: On busier days, try the crockpot version! Just sear the meat quickly, then add everything to the slow cooker and let it cook low and slow.

    Did you Make This Recipe?

    If you make this Creamy Beef Stroganoff with Greek Yogurt it would make my day if you would leave a comment and/or star rating below—I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo

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    finished Creamy Steak Beef Stroganoff with Greek Yogurt in a white bowl, on a countertop

    Creamy Steak Beef Stroganoff with Greek Yogurt

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    Description

    This creamy beef stroganoff is a comforting classic with my dietitian twist! Greek yogurt lends that signature velvety sauce texture, add in tender sirloin, savory mushrooms, all served over egg noodles, it’s a balanced and protein packed dish, ready in just 30 minutes (crockpot adaptation included for those days when you want to set it and forget it!)

    Ingredients

    Scale
    • 2–3 tablespoons olive oil
    • 1 lb sirloin or tenderloin, thinly sliced
    • 1 small white onion, diced
    • 4 cloves garlic, grated or minced (I like to use a microplane)
    • 1 tablespoons fresh thyme (or 2 teaspoons dried)
    • Salt and pepper, to taste
    • 2 tablespoons all-purpose flour
    • 2 cups beef stock
    • 275 g cremini or baby bella mushrooms, thinly sliced (about 4 cups sliced)
    • 1 tablespoon Worcestershire sauce
    • 1/3 cup plain greek yogurt
    • 250 grams (about 9 ounces) egg noodles, cooked according to package directions

    Instructions

    1. Cook the Steak: Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the steak in a single layer and season generously with salt and pepper. Let it cook undisturbed for 2–3 minutes, until browned on one side. Flip, season again, and cook for 1 more minute. Remove the steak (and any juices) from the pan and set aside.
    2. Sauté the Aromatics: In the same pan, add the remaining olive oil, followed by the diced onion and garlic. Cook for 1–2 minutes, stirring, until the garlic is fragrant and the onion turns translucent.
    3. Make the Sauce: Sprinkle the flour evenly over the onion mixture and stir well. Cook for 1 minute to eliminate the raw flour taste. Slowly pour in the beef stock, stirring as you go to loosen any flavorful bits from the bottom of the pan.
    4. Add the Mushrooms and Flavorings: Stir in the sliced mushrooms, Worcestershire sauce, and thyme. Let the mixture simmer for 5–8 minutes, until the mushrooms soften and the sauce thickens slightly.
    5. Finish with the Steak and Yogurt: Return the cooked steak and its juices to the pan. Simmer for another 3–4 minutes, just until the steak is heated through and the mushrooms are tender. Remove from heat and gently stir in the Greek yogurt.
    6. Serve and Enjoy: Spoon the stroganoff over the cooked egg noodles. Garnish with extra thyme if you like. Dig in and enjoy!

    Notes

    • Beef: I like to use sirloin because it is a leaner and more tender cut of beef. I tried it with flank steak and it was too tough in this stovetop method but would work in the crockpot!
    • Mushrooms: I also really like this with cremini or baby bella mushrooms but button mushrooms also work great!