Skinny beef stroganoff

Beef stroganoff is creamy and delicious. This recipe substitutes the cream for Greek yoghurt, and uses lean beef for a skinnier version of a comforting classic.

Skinny beef stroganoff


  • 300g basmati rice


  • 1 red onion
  • 4 small gherkins
  • Handful parsley leaves
  • 4 tbsp white wine vinegar

Beef stroganoff

  • 300g mushrooms
  • 1 onion
  • 2 cloves garlic
  • 1 lemon, juice and zest
  • Handful parsley stalks
  • 200g fillet steak
  • 1 tsp paprika
  • Salt and pepper
  • 1 shot brandy
  • 1 tub Greek yoghurt
  • Little milk


  1. Boil the rice in salted water until al dente.
  2. To make the pickles, finely slice the onion and the gherkins and roughly chop the parsley leaves, reserving the stalks for the sauce.
  3. Place in a small bowl with the vinegar and allow to marinate until you cook the rest of the dish.
  4. Finely chop the onion, garlic and parsley stalks and fry in a little bit of olive oil until fragrant.
  5. Chop the mushrooms into bite-sized pieces and add to the pan.
  6. Add the lemon juice and sautee until the mushrooms are soft.
  7. Chop the steak into bite-sized pieces and toss in the paprika, lemon zest, salt and pepper.
  8. Transfer the mushrooms into a bowl and set aside.
  9. Fry the steak pieces in the same pan, turning over to make sure they are cooked on all sides.
  10. Add the brandy and allow to cook until the alcohol is cooked off.
  11. Return the mushrooms to the pan and add the yoghurt and the milk.
  12. Bring to the boil and turn off the heat.
  13. Serve on top of the basmati rice.
  14. Squeeze excess vinegar out of the pickles and place on top of the beef stroganoff and serve.

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