The ultimate family-friendly pasta dinner recipe, this creamy, comforting beef stroganoff comes together in just 20 minutes!
I don’t know about you, but this time of year I often crave comfort food that warms me up from the inside out. Over the years, I’ve developed countless pasta recipes that are not only easy to make but are packed with other good-for-you ingredients like Whole Wheat Pasta with Sausage, Peas, and Ricotta, Sausage and Kale Gnocchi Pasta, or Spicy Tuna Pasta Puttanesca. Ready in about 20 minutes or less, you really can’t go wrong with a quick and easy pasta recipe during a busy weeknight.
Recently I partnered with my good friends at Stonyfield Organic to create a protein-packed Beef Stroganoff made with their creamy, full-fat whole milk Greek yogurt. Traditionally made with sour cream, I prefer using Stonyfield Organic Greek yogurt which contains more protein and fewer calories. Yogurt is one of those highly versatile products that I love to keep on hand for all sorts of surprising and unexpecting recipes such as this one.
To prepare, heat a deep skillet over medium-high heat and drizzle with olive oil. Sprinkle beef with salt and pepper and saute until a light crust forms.
Next, saute the mushrooms in the same pan along with thyme and Worcestershire sauce before sprinkling with a little flour. This flour will allow the sauce to thicken later.
Meanwhile, you’ll cook the noodles according to package instructions then add them into the pan along with the reserved beef and creamy yogurt.
Want to make it even creamier? Add more yogurt! Just be sure to add a pinch of salt to balance the tanginess.
When cooking, I do my best to incorporate as many quality ingredients as possible. That’s why I love using products like whole milk Greek yogurt from Stonyfield.
Why Choose Stonyfield Products?
With products containing no harmful persistent pesticides and milk sourced only from organic family farms, Stonyfield is a brand dedicated to delivering quality ingredients to every table. Additionally, while yogurt is beneficial on its own, Stonyfield works to amplify its benefits by being “Good on Purpose.” As a brand they make an effort to take care of the farmer’s delivering products and their cow’s in order to produce healthy food, healthy businesses, and a healthy planet – a mission I can get behind.
Frequently Asked Questions:
While whole milk yogurt delivers the most creaminess, low and non-fat varieties work in this recipe as well! Just be sure to use Greek yogurt instead of traditional yogurt.
This recipe will last 3-4 days in an airtight container in the fridge. Or, make a large batch, and keep it in the freezer up to 3 months.
Feel free to substitute beef with any other protein such as chicken or shrimp.
Wide egg-noodles work best. However, any kind you have on hand will do! Increase the fiber content by using whole wheat varieties.
To make this dish vegetarian just swap the beef out for a vegetarian alternative, leave it out altogether, or opt for my vegetarian Pasta Primavera with Sautéed Vegetables recipe instead. Similar in taste, sautéed vegetables are tossed with whole wheat pasta, olive oil, garlic, and creamy Stonyfield yogurt.
So, are you ready to get cooking healthy, high-quality recipes your family will love? Don’t forget to stock up on ingredients, and head over to your local Meijer store to save $2 off one Stonyfield Organic Greek Whole Milk 30 oz. container! Or, save time and stay socially-distanced by placing an order on their website.
Your fork is waiting.
- 8 ounces wide egg noodles cooked according to package instructions
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 16 ounces beef sirloin cut into thin strips
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground thyme
- 2 tablespoons Worcestershire sauce
- 16 ounces sliced mushrooms
- 1 cup Stonyfield whole milk plain Greek yogurt
- 2 clove garlic minced
- minced parsley to garnish
- Cook noodles according to package instruction; set aside.
- Heat a deep skillet over medium-high heat and drizzle with olive oil. Sprinkle beef with salt and pepper then saute in the pan until a slight crusts forms, about 2-3 minutes per side. Remove beef from pan and set aside.
- Add mushrooms to the pan along with thyme and Worcestershire sauce. Saute until mushrooms start to caramelize, about 3-4 minutes. Sprinkle with white flour and stir well before adding the beef back to the pan, along with any reserved cooking juices.
- Stir in the cooked noodles, yogurt, and garlic. Check for seasoning and add additional salt and pepper to taste. Sprinkle with minced parsley to serve.
Disclosure: This recipe is written in partnership with Stonyfield. All thoughts are my own. Thank you for supporting the brands that make The Lemon Bowl possible.