Low Sodium Beef Stroganoff

This low sodium beef stroganoff gives you all the comfort of the classic dish, without being heavy on salt. You’ll get tender beef and mushrooms in a rich, creamy sauce that’s full of flavor and easy to love.

A Delicious, Healthier Beef Stroganoff

There’s nothing I love more than a creamy mushroom sauce. So, it’s fair to say I’m a big fan of beef stroganoff. The only thing about a traditional beef stroganoff is that it contains a lot of sodium. We’re talking beef broth, Worcestershire sauce, added salt… some even use a can of cream of mushroom soup.

But if you’re watching your sodium intake, you can still make a delicious and easy beef stroganoff without using higher-sodium ingredients. This recipe uses low sodium broth, herbs & spices, and a bit of Dijon mustard to create that classic flavor without all the salt.

Ingredients

• Egg noodles: Try to use no-salt-added noodles if available.
• Beef sirloin or flank steak: I like to use flank or sirloin steak for this recipe, as they are leaner cuts that stay nice and tender.
• All-purpose flour: Just a little bit to help thicken up that delicious sauce.
• Black pepper: Adds good flavor without needing any salt.
• Olive oil: A splash for the pan to get the beef perfectly seared.
• Unsalted butter: Lower sodium is the goal here, and this adds great richness.
• Onion & garlic: Fresh garlic and onion are a must for that amazing savory aroma.
• Cremini or button mushrooms: These earthy guys add so much depth to the dish.
• Dried thyme: My favorite herb for adding a subtle, cozy flavor.
• Dijon mustard: This gives the sauce its signature tang and a bit of a zing.
• Low-sodium beef broth: The base of our stroganoff sauce, providing plenty of flavor without the salt bloat.
• Lemon juice: A quick squeeze brightens up the whole plate.
• Plain Greek yogurt or sour cream: This is how we get that classic, creamy finish we all love.
• Fresh parsley: For serving, because a pop of green makes everything look better!

How to Make Low Sodium Beef Stroganoff

Step 1: Cook the Egg Noodles

To start, bring a pot of water to a boil (do not add salt). Then cook your egg noodles according to package directions. Drain and set aside.

Step 2: Sear the Beef

Next, toss the sliced beef with the flour and a few grinds of black pepper.

Heat the olive oil in a large skillet over medium-high heat. Add half of the beef and sear until browned but not fully cooked. Transfer the seared beef to a plate and repeat with the remaining half.

Step 3: Sauté

Lower the heat to medium and add your butter to the pan. When melted, add the onion and cook until softened, about 4 minutes. Then add the garlic and sauté for 1 additional minute. 

Next, add the mushrooms and cook for 5–6 minutes, or until they release moisture and start to brown. Stir in thyme, pepper, and mustard and cook for 1 minute more.

Step 4: Simmer

Now that your base flavors are all set, pour in beef broth and lemon juice, scraping up any browned bits from the bottom of the pan.

Return beef and its juices to the pan. Reduce the heat to low and simmer for 5–7 minutes, until the beef is tender and the sauce thickens slightly.

Step 5: Make It Creamy

Remove your pan from the heat. Let it cool for 1 minute, then stir in the Greek yogurt or sour cream until smooth.

Step 6: Serve & Enjoy

Now it’s time to dig in! Spoon your stroganoff over the egg noodles, top with fresh parsley, and enjoy!

More Comforting Low Sodium Recipes

• Low Sodium Mac and Cheese
• Low-Sodium Beef Stir-Fry
• Low-Sodium Chicken and Vegetable Soup
• Low Sodium Butter Chicken
• Low Sodium Vegetarian Chili

Storage & Reheating

Store any leftover low sodium beef stroganoff in an airtight container in the fridge for up to 3-4 days. To reheat, place the stroganoff in a pot on the stove over medium heat. Stir occasionally until heated through. You can also reheat in the microwave, stirring every 30 seconds until warm.

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