Print

Joe Wicks Beef Stroganoff

Joe Wicks Beef Stroganoff
Print Recipe

This healthier take on Beef Stroganoff features tender strips of lean sirloin in a creamy, tangy sauce made with Greek yogurt, earthy mushrooms, and aromatic onions. It’s a high-protein, comfort-food classic perfect for a quick weeknight dinner, served over egg noodles for a satisfying meal.

Ingredients

Scale
  • 1 lb beef sirloin, trimmed and sliced into thin strips against the grain
  • 1 tbsp olive oil
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, freshly ground
  • 1 tbsp unsalted butter
  • 1 medium onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tbsp Dijon mustard
  • 1 tsp sweet paprika
  • 1 cup full-fat Greek yogurt
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 8 oz dry egg noodles, cooked according to package directions for serving

Instructions

  1. Prepare all ingredients: slice the beef sirloin into thin strips against the grain to ensure tenderness, finely dice the onion, mince the garlic, slice the mushrooms, and measure out the Greek yogurt, broth, and seasonings. Having everything ready streamlines the cooking process and prevents burning.
  2. Season the beef strips evenly with 1/2 tsp kosher salt and all the black pepper. This enhances flavor and helps form a crust when searing. Set aside on a plate while you heat the pan.
  3. Heat a large skillet or Dutch oven over medium-high heat until hot, about 2 minutes. Add the olive oil and swirl to coat; it should shimmer but not smoke. Sear the beef in a single layer, working in batches to avoid crowding, for 2-3 minutes per side until browned but not cooked through. Remove beef to a clean plate and set aside; overcrowding steams the meat instead of searing it.
  4. Reduce the heat to medium and add the unsalted butter to the same skillet. Let it melt until foaming subsides, then add the diced onion. Cook for 5 minutes, stirring occasionally, until the onion turns translucent and softens, scraping up any browned bits from the beef for added flavor.
  5. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown slightly. This deepens their earthy flavor and prevents a watery sauce later.
  6. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it as burnt garlic turns bitter. The aroma indicates the flavors are blooming.
  7. Sprinkle the all-purpose flour evenly over the onion-mushroom mixture and stir continuously for 1 minute to coat everything and cook out the raw flour taste. This forms a roux that will thicken the sauce smoothly.
  8. Gradually whisk in the low-sodium beef broth, pouring in a steady stream while whisking to prevent lumps from forming. Use a flat whisk if available for better incorporation. Bring the mixture to a gentle simmer, which should take about 2-3 minutes.
  9. Add the Dijon mustard, sweet paprika, and remaining 1/2 tsp kosher salt to the simmering sauce. Stir to combine and let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency that coats the back of a spoon.
  10. Return the seared beef and any accumulated juices to the skillet, stirring to coat in the sauce. Cook for 2-3 minutes over medium heat until the beef is heated through and reaches an internal temperature of 145°F / 63°C for medium-rare or 160°F / 71°C for medium. Alternatively, for an oven method, transfer to an oven-safe dish and bake at 350°F / 177°C for 10 minutes to heat through.
  11. Remove the skillet from heat and let it cool slightly for 2 minutes to reduce the temperature slightly; this prevents the Greek yogurt from curdling when added. Stir in the full-fat Greek yogurt until fully incorporated and the sauce is creamy and uniform.
  12. Garnish with chopped fresh parsley and serve immediately over cooked egg noodles. For best texture, avoid letting the stroganoff sit too long after adding yogurt, as it can separate if overheated.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze in freezer-safe containers for up to 2-3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave at 50% power in 30-second intervals until warmed through. Do not boil when reheating to prevent the yogurt from curdling.

Nutrition

Keywords: beef stroganoff, Joe Wicks beef stroganoff, healthy stroganoff, Russian beef recipe, creamy beef pasta, weeknight dinner, high protein meal, Greek yogurt stroganoff, stovetop beef dish, family dinner, comfort food, lean beef recipe

Find it online: https://britishrecipes.uk/joe-wicks-beef-stroganoff/