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Beef Stroganoff with Yogurt and Dill

Photo: Maria Robledo; Styling: Anna Last
Prep time 25 mins
Yield Makes 4 servings
In this warming winter mainstay, rich non-fat Greek yogurt stands in for sour cream and butter. Using multigrain noodles adds an impressive 7 grams of fiber per serving.


  • 12 ounces multigrain noodles
  • 2 tablespoons olive oil
  • 1 pound sirloin steak, thinly sliced
  • Kosher salt and pepper
  • 1 pound button mushrooms, sliced
  • 4 shallots, sliced
  • 1/2 cup dry white wine
  • 1/4 cup nonfat Greek yogurt
  • 1/4 cup chopped fresh dill

Nutrition Information

  • calories 535
  • fat 13 g
  • satfat 3 g
  • cholesterol 49 mg
  • sodium 201 mg
  • protein 38 g
  • carbohydrate 71 g
  • fiber 11 g
  • sugars 4 g

How to Make It

  1. Cook the noodles according to the package directions. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper. In 2 batches, cook the steak until browned, about 1 minute per side; transfer to a plate.

    Return the skillet to medium heat and add the remaining tablespoon of oil. Add the mushrooms and shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the wine and simmer until the liquid has reduced by half, 2 to 3 minutes.

    Return the beef and any accumulated juices to the skillet and cook until heated through, 1 to 2 minutes. Serve over the noodles and top with the yogurt and dill.