Rating: 3 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

Give beef stroganoff a plant-based spin by reducing the meat and noodles and adding loads more veggies. It's a fresher, prettier dish than the classic.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

40 mins
6 cups


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, adding asparagus and peas the last 2 minutes of cooking; drain.

  • Meanwhile, trim fat from meat. Thinly slice meat across the grain into bite-size strips and season with 1/4 tsp. kosher salt. In a 10-inch skillet melt 1 Tbsp. of the butter. Brown meat, half at a time, turning once. Remove meat from skillet; cover to keep warm.

  • In the same skillet melt the remaining 1 Tbsp. butter. Cook mushrooms, green onions, and garlic over medium-high 3 minutes, stirring occasionally. Add wine; cook and stir until bubbly, scraping browned bits from bottom of pan. Stir in meat and beef broth.

  • In a small bowl stir together yogurt, flour, and lemon zest; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season with 1/2 tsp. salt and 1/4 tsp. ground black pepper. Add pasta mixture; toss to combine. Serves 4.


Instead of noodles, you could serve this over sauteed zucchini noodles or cauliflower rice.

Nutrition Facts

374 calories; fat 12g; cholesterol 44mg; saturated fat 6g; carbohydrates 37g; mono fat 4g; poly fat 1g; insoluble fiber 4g; sugars 5g; protein 24g; vitamin a 819IU; vitamin c 10.6mg; thiamin 0.6mg; riboflavin 0.8mg; niacin equivalents 9.5mg; vitamin b6 0.5mg; folate 139.6mcg; vitamin b12 1.7mcg; sodium 744mg; potassium 778mg; calcium 95mg; iron 4mg.