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Beef Stroganoff with Zucchini Noodles

A healthier take on classic beef stroganoff- with tender beef, sautéed veggies, and a lighter cream sauce! Plus, the egg noodles have been replaced with buttery, zucchini noodles!
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When I think about beef stroganoff- I picture a creamy sauce poured over buttery, egg noodles. I don't really associate many vegetables with this image, except maybe a few slices of mushroom. Maybe people serve with a side of veggies... But, we can change all that! 

Let's keep the steak and a lightened-up, but still creamy, sauce. Then, let's add some extra veggies. Oh- and serve it atop zucchini noodles.

Gluten free. Rich. Colorful. Beefy.

It's dinnertime.

 

What's in Traditional Stroganoff

Dating back to at least the late 1800s, beef stroganoff is a classic Russian dish. It features tender sautéed beef and mushrooms, in a creamy sauce, served over buttery egg noodles. Other common ingredients include butter, white wine, garlic, onions, and parsley.

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Healthy Beef Stroganoff in a Skillet

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Ingredients in Healthy Beef Stroganoff

  • Steak
  • Onion
  • Bell Peppers
  • Mushrooms
  • Butter
  • White Wine
  • Beef Broth
  • Cream Cheese
  • Greek Yogurt
  • Zucchini

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What's stroganoff sauce made of?

Traditional stroganoff sauce is a creamy beef gravy, thickened with flour. It is most often created with mustard, sour cream, and beef broth. Instead of sour cream, I decided to use cream cheese and Greek yogurt. Then, mushrooms and tender strips of juicy beef are added!

 

What to Serve with Beef Stroganoff

  • Buttered egg noodles
  • Zucchini noodles
  • White Rice
  • Mashed Potatoes
  • Roasted Brussels Sprouts
  • Garlic Bread
  • Baked Sweet Potatoes
  • Cauliflower Mash

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Best Cut of Meat

The best cuts of steak are tender and juicy with marbling, aka fat. Leaner cuts will lead to dry, chewy beef- a definite no-go for this recipe!

  • Boneless ribeye
  • Boneless sirloin
  • Sirloin Tips
  • Beef Tenderloin

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Gluten Free Beef Stroganoff with Zucchini Noodles

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Craving more healthy dinner recipes???

Buffalo Chicken Spaghetti Squash Bowls

Slow Cooker Shredded BBQ Chicken

Low-Carb Chicken Parmesan

Beef Stroganoff with Zucchini Noodles

A healthier take on classic beef stroganoff- with tender beef, sautéed veggies, and a lighter cream sauce! Plus, the egg noodles have been replaced with buttery, zucchini noodles!

Prep:
10
min
cook:
40
min
total:
50
min
Author:

Ingredients
  • 1 lb. steak
  • Salt and pepper
  • Olive oil
  • 1 small onion, diced
  • 2 bell peppers, diced
  • 8 oz. mushrooms, sliced
  • 1/2 Tbsp. butter

Sauce

  • 1 1/2 Tbsp. butter
  • 1/2 Tbsp. olive oil
  • 2 Tbsp. flour (I used oat)
  • 1/2 c. white wine
  • 1 1/2 c. low-sodium beef broth
  • 4 oz. light cream cheese
  • 1/2 c. plain Greek yogurt
  • 4 medium zucchinis, spiralized
  • 2 Tbsp. butter
  • Optional: chopped parsley
Instructions
  • Season the steak with salt and pepper. In a large skillet, brown each side for 3-5 minutes over medium heat, depending on thickness and desired level of doneness. Remove and allow to rest before slicing.
  • Using the same skillet, heat 1 Tbsp. of olive oil over medium heat. Then, sauté the onion and peppers for 4-5 minutes. Season with salt and pepper. Remove and set aside.
  • Using the same skillet, heat 1 Tbsp. of olive oil and 1/2 Tbsp. of butter over medium heat and sauté the mushrooms for 3-5 minutes. Season with pepper. Remove and set aside.
  • Using the same skillet, heat 1 1/2 Tbsp. of butter and 1/2 Tbsp. of olive oil over low heat. Next, whisk in 2 Tbsp. of flour. Allow to cook for 1-2 minutes. Then, whisk in the wine and beef broth. Raise the heat and allow to boil for 4-5 minutes, until thickened. Place the cream cheese and yogurt in a small mixing bowl. Add some of the heated broth and whisk until smooth and creamy. Then, add mixture to the broth/sauce and whisk until combined. Stir in the sautéed vegetables and sliced steak.
  • Meanwhile, heat a second skillet with 1 Tbsp. of olive oil. Add the noodles from two zucchinis, seasoned with salt and pepper, and sauté for 4-5 minutes. Add 1 Tbsp. of butter during the last minute. Repeat with the remaining zucchinis. Top noodles with the beef stroganoff. Garnish with chopped parsley.

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