One of my favorite dishes to make when I have leftover sour cream, is beef stroganoff. This is comfort food at it’s finest, and has enough variations of it to keep the dish interesting.
If you are trying to watch your waistline, however, beef stroganoff is typically NOT the meal that’s going to help shed those lbs. Enter this version which uses a delicious substitute for sour cream, and gives it an amazing flavor! The secret ingredient is… plain Greek yogurt.
I always buy a giant tub of plain Greek yogurt to make one little batch of tzatziki sauce, and I never know what to do with the rest. Then I discovered it makes for a marvelous substitute for sour cream.
Using the yogurt instead of sour cream in stroganoff is now my new favorite way to make this dish.
How to Make Healthy Meatball Stroganoff
Ingredients:
10 oz Wide Egg Noodles
8 oz Plain Greek Yogurt
1/4 Cup Milk
6 oz Grated Parmesan Cheese
1 lb Meatballs (frozen works great)
1/2 Diced White Onion
3 Cloves Minced Garlic
8 oz Sliced Mushrooms
2 Tbs Olive Oil
Salt and Pepper to Taste
Chopped Parsley
Directions:
Start a large pot of water on the stove, high heat, for the pasta
Heat a large skillet to medium heat and cook the meatballs until warmed through
When the meatballs are heated through, set aside in a bowl
Put the olive oil in the pan
Add the mushrooms, onion, and garlic
Season with salt and pepper
Saute for 7 minutes, or until the veggies are soft
Add the meatballs back in
Cook the pasta per package directions
When the pasta is cooked, drain
While the pasta is draining, add the Greek yogurt into the veggies and meatballs
Add the 1/4 Cup Milk
Use a whisk to stir (if the yogurt looks like it curdled when you put it in, it’s ok. Keep stirring and it will smooth out)
Once the yogurt and milk is smooth in the veggies and meatballs, add the parmesan cheese
Stir that together for a few minutes
Finally, add the drained noodles to the pan
Toss, garnish with parsley, and enjoy!
- 10 oz Wide Egg Noodles
- 8 oz Plain Greek Yogurt
- 1/4 Cup Milk
- 6 oz Grated Parmesan Cheese
- 1 lb Meatballs (frozen works great)
- 1/2 Diced White Onion
- 3 Cloves Minced Garlic
- 8 oz Sliced Mushrooms
- 2 Tbs Olive Oil
- Salt and Pepper to Taste
- Chopped Parsley
- Start a large pot of water on the stove, high heat, for the pasta
- Heat a large skillet to medium heat and cook the meatballs until warmed through
- When the meatballs are heated through, set aside in a bowl
- Put the olive oil in the pan
- Add the mushrooms, onion, and garlic
- Season with salt and pepper
- Saute for 7 minutes, or until the veggies are soft
- Add the meatballs back in
- Cook the pasta per package directions
- When the pasta is cooked, drain
- While the pasta is draining, add the Greek yogurt into the veggies and meatballs
- Add the 1/4 Cup Milk
- Use a whisk to stir (if the yogurt looks like it curdled when you put it in, it’s ok. Keep stirring and it will smooth out)
- Once the yogurt and milk is smooth in the veggies and meatballs, add the parmesan cheese
- Stir that together for a few minutes
- Finally, add the drained noodles to the pan
- Toss, garnish with parsley, and enjoy!
Dont’ forget to pin this ultimate comfort food!
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