Greek Yogurt Beef Stroganoff
Slow cooked beef stroganoff finished with tempered full-fat Greek yogurt for a lighter, tangier sauce. Serve over rice or egg noodles.
Greek Yogurt Beef Stroganoff
Course: Main CourseDifficulty: Easy6
servings20
minutes7
hoursSlow cooked beef stroganoff finished with tempered full-fat Greek yogurt for a lighter, tangier sauce. Serve over rice or egg noodles.
Ingredients
2 lb beef chuck, cut into 1-inch strips
1 large yellow onion, sliced
3 garlic cloves, minced
1 3/4 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp paprika
1 tsp kosher salt
1/2 tsp black pepper
1 lb cremini mushrooms, sliced
1 cup full-fat Greek yogurt, at room temperature
1 tbsp cornstarch
1 tbsp lemon juice
1 1/2 cups cooked rice or 12 oz egg noodles
2 tbsp chopped dill
Directions
- Season the beef with salt and pepper and brown it in a hot skillet in batches.
- Put the onion and garlic in the slow cooker and add the beef.
- Whisk the broth, Worcestershire, mustard and paprika and pour it in.
- Cover and cook on LOW for 7 hours, or HIGH for 3 1/2 hours.
- Add the mushrooms with 2 to 3 hours left on LOW.
- Probe a strip of beef. It should read 195°F or higher in the thickest piece.
- If the sauce is thin, whisk the cornstarch with 2 tablespoons cold water and stir it in. Cook on HIGH for 15 minutes before any dairy goes in.
- Switch the cooker off and wait until the bubbling stops, then rest 10 minutes.
- In a bowl, stir a ladle of hot sauce into the yogurt a spoonful at a time to temper it.
- Stir the tempered yogurt and lemon juice into the pot, then serve over rice or noodles with dill.
Notes
- Use full-fat yogurt, because low-fat splits almost at once. Do not reheat the finished sauce to a boil. Leftovers keep 3 days; reheat gently on the stove to 165°F and stir in a splash of broth.
Why yogurt makes a lighter stroganoff
Greek yogurt has the same tang as sour cream with less fat, so the sauce tastes bright instead of heavy. The lemon juice and dill push that freshness further.
Mustard in the base gives the beef a sharp backbone to balance it.
Tempering and swaps
Tempering means warming the yogurt slowly with hot sauce so it does not shock. Skip that step and you get curds. Sour cream can replace the yogurt one for one.
Skim milk yogurt is the swap that fails. It has too little fat to hold together. Rice makes a good base, and so do wide noodles or boiled potatoes.
Reheating gently
Yogurt sauce does not like boiling. Warm leftovers over low heat, stir in a splash of broth, and stop as soon as it steams.
Freezing is not a good idea once the yogurt is in. If you plan ahead, freeze the beef and broth alone and finish with fresh yogurt.
Greek Yogurt Beef Stroganoff at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 15, led by beef chuck, yellow onion, garlic cloves, beef broth
Tips for Greek Yogurt Beef Stroganoff
Use full-fat yogurt, because low-fat splits almost at once. Do not reheat the finished sauce to a boil. Leftovers keep 3 days; reheat gently on the stove to 165°F and stir in a splash of broth.
Greek Yogurt Beef Stroganoff FAQ
How long does Greek Yogurt Beef Stroganoff take?
Greek Yogurt Beef Stroganoff takes 7 hours of cooking after 20 minutes of prep.
How many people does Greek Yogurt Beef Stroganoff serve?
This recipe makes 6 servings.
What do I need to make Greek Yogurt Beef Stroganoff?
15 ingredients, led by beef chuck, yellow onion, garlic cloves, beef broth. Amounts are in the recipe card above.
Part of: 5 Beef Stroganoff Crockpot Recipes Where Sour Cream Won’t Split
