Beef Stroganoff with Yogurt and Dill

Photo: Maria Robledo; Styling: Anna Last

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.

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 535
  • Fat: 13g
  • Saturated fat: 3g
  • Cholesterol: 49mg
  • Sodium: 201mg
  • Protein: 38g
  • Carbohydrate: 71g
  • Fiber: 11g
  • Sugars: 4g


  • 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


  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.
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