Are you craving a comforting, hearty meal without all the calories? This low-calorie beef stroganoff pasta is the perfect recipe for you! Tender lean beef sirloin is paired with low calorie pasta, creamy non-fat Greek yoghurt, and savoury mushrooms to create a guilt-free version of a classic beef stroganoff pasta. Easy to make and bursting with flavour, this dish is perfect for a quick and tasty dinner any day of the week!

Tip #1

Avoid Overcooking the Beef: For tender and juicy beef, make sure to sear the meat quickly on high heat and remove it from the pan before it overcooks.

Tip #2

Choose the Right Pasta: Opt for whole wheat pasta or shirataki noodles for a lower-calorie option without compromising on texture.

Tip #3

Prevent Curdling: Before adding the Greek yoghurt, make sure to turn the heat to low to avoid curdling, as Greek yoghurt can separate if exposed to high temperatures.

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Low Calorie Beef Stroganoff Pasta

Cooking time: 30 minutes

Servings: 4

Ingredients

For the Stroganoff:

450g lean beef sirloin, thinly sliced
1 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
225g mushrooms, sliced
1 1/2 cup (240 ml) low-sodium beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 cup (240 ml) non-fat Greek yoghurt
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

For the Pasta:

225g whole wheat or low-calorie pasta (such as shirataki noodles)
1/2 tsp salt (for boiling pasta)

Preparation

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the chopped onion and garlic cook until slightly golden, about 3-4 minutes.
Add the sliced mushrooms. Cook until the mushrooms are tender and have released their moisture, about 5 minutes.
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well to combine.
Return the cooked beef to the skillet and simmer for 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Turn the heat to low and stir in the non-fat Greek yogurt until well combined. Be careful not to boil the yogurt to avoid curdling.
Add the cooked pasta to the beef stroganoff and toss gently to combine. Serve immediately, garnished with chopped fresh parsley.

Nutritional Information (per serving):