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Simple High Protein Beef Stroganoff

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When I made this simple high protein beef stroganoff on stories, my DM’s were flooded with requests for the recipe. We are all trying to hit our protein goals, but no one wants to skimp on flavor! This is SO delicious, a family favorite and I love that I know how nutritious it is for the kids.

My husband was in the mood for comfort food, a few nights ago. And I knew we had 4 leftover steaks in the fridge. I was so excited when I had the idea of pulling together a high protein version of beef stroganoff, which is his ultimate favorite. We have been diligently trying to up our protein as a family and include lots of dark leafy greens into our daily diet.

I shared these muffins a couple of weeks ago and I have loved hearing how your kids devour them – protein isn’t so bad, just have to get creative with it!

This one pan simple high protein beef stroganoff, hits all the comfort food notes. And packs in powerful protein through the addition of extra steak, bone broth, spinach and greek yogurt.

Plus, I used my favorite protein noodles instead of the traditional egg noodles usually used for stroganoff. 

You can use leftover (already cooked steak) or raw steak for this meal. You are going to sear the steak regardless. So it makes a great weeknight, high protein meal since you can use what you have on hand.

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Simple High Protein Beef Stroganoff

Servings 6 people

Ingredients

  • 2 tbsp olive oil
  • 3 lbs beef sirloin, thinly sliced
  • 1 tbsp butter
  • 1 large yellow onion diced
  • 2 tsp dried thyme
  • 1 tsp Kosher salt
  • 1 tsp pepper
  • 2 tbsp all purpose flour
  • 2 cups bone broth * I like this chipotle flavor for kick
  • 8 oz baby bella mushrooms, sliced
  • 2 handfuls spinach
  • 1 tbsp worcestershire sauce
  • 1 tbsp dijon mustard
  • 1 tsp soy sauce
  • 1 cup plain greek yogurt
  • 1/4 cup sour cream
  • 12 oz protein pasta (I like Brami) 

Instructions

  1. In a large skillet, heat the olive oil over medium high heat. Add half the meat to the pan and season with half the salt. Let the meat sear for about 2 minutes (do not turn until it's seared). Turn and let it cook for about 1 more minute on the other side. Remove from the pan and repeat for the remaining half of the steak. 

  2. In the meantime, boil water for your pasta. Once boiling, add in your noodles and cook according to the directions.

  3. In the same pan, lower the heat to medium. Add the butter and onions. Sauté about 3-4 minutes until soft and translucent.

  4. Add the flour and spices and cook for about 1 more minute. 

  5. Deglaze the pan with the bone broth making sure to get all the bits off the bottom.

  6. Stir in the mushrooms, worcestershire, soy sauce, & mustard. Simmer for 3 minutes.

  7. Add the steak back into the pan. Cover and cook for about 3 minutes until the mushrooms are soft. 

  8. Add in the spinach uncover and let the sauce reduce for another 3-4 minutes until the sauce has thickened. 

  9. Turn off the heat and add the greek yogurt and sour cream. Once combined, fold in the cooked protein pasta noodles and serve. 

High protein beef stronganoff

I really enjoy the subtle chipotle flavor this bone broth adds. But you can use any beef bone broth you like or what you have on hand. I would probably choose a different noodle shape as well, but the curly max Brami is what I had on hand – it’s really good!

My entire family devoured this meal and didn’t even know I had used my magic protein substitutions, winning! Can’t wait to hear how you like this one! I think it may be one of those recipes that makes it into your weekly rotation!

For more meal ideas, or to follow along with DIY projects, find me on Pinterest!

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One Comment

  1. Loved the part where you mentioned making this on stories and getting flooded with DMs for the recipe — that’s usually the sign a meal hits the sweet spot of “easy” and “actually worth repeating.” The whole idea of chasing protein goals without sacrificing flavor is so real; bland “diet” versions of comfort food never stick for me. One thing that’s helped in my own stroganoff attempts is using extra-lean beef and then adding a little more volume with mushrooms and onions so it still feels hearty. Sometimes I’ll even swap in Greek yogurt for part of the creamy base to bump protein without making it heavy.

    Do you think this holds up well for meal prep, or does the sauce thicken too much overnight?

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