This kidney-friendly beef stroganoff is rich, creamy, and everything a comfort food dinner should be. Tender strips of lean beef sirloin are simmered in a savory sauce made with unsalted beef broth, Dijon mustard, and nonfat Greek yogurt instead of sour cream, then served over egg noodles.
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Traditional beef stroganoff recipes are usually too salty and too high in phosphorus for a renal diet. They use regular broth at 800+ mg sodium per cup, sour cream that's high phosphorus, and mushrooms which come in at 223 mg potassium per 1/2 cup. This healthy beef recipe for kidney diets fixes all three: Our chefs reduce sodium by using unsalted broth. We use Greek yogurt for lower phosphorus than sour cream, adding higher protein. And we use onions instead of mushrooms.
Stages 1-5 and dialysis (protein is 33g, good for dialysis). Diabetic-safe (moderate carbs from noodles).
K 470 <600 PASS | P 275 <300 PASS | Na 237 <400 PASS | Pro 33g PASS
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Nonfat Greek yogurt is lower in phosphorus than traditional sour cream and provides a boost of high-quality protein, which is especially beneficial for patients on dialysis.
Mushrooms are surprisingly high in potassium. To keep this recipe safe for all stages of CKD, we use extra onions and Dijon mustard to provide that earthy, savory flavor instead.
This is the most important step! Ensure the yogurt is at room temperature and remove the pan from the heat before stirring it in. Never boil the sauce once the yogurt has been added.
For a renal diet, we generally recommend white egg noodles. Whole wheat pasta contains significantly more phosphorus and potassium, which can be difficult for compromised kidneys to process.
Whole wheat is higher in phosphorus than all-purpose flour.
Recipe yields 6 servings
Before starting: Cook egg noodles in a separate pot according to package directions. Drain and set aside. They should be ready by the time the stroganoff sauce is done.
Heat olive oil in a large deep skillet over medium-high heat. Add beef strips in a single layer, working in batches. Sear 2 minutes per side until browned. Remove to a plate.
Reduce heat to medium. Add butter to the same skillet. Once melted, add sliced onion and cook 4 to 5 minutes until softened and lightly golden. Add garlic and stir 30 seconds.
Sprinkle flour over the onions and stir 1 minute to coat evenly. Gradually pour in unsalted beef broth, stirring constantly to prevent lumps. Add Worcestershire sauce, Dijon mustard, thyme, black pepper, and salt.
Bring sauce to a simmer and cook 5 minutes until it thickens. Return beef strips to the skillet. Simmer another 5 minutes until beef is heated through and tender.
Remove skillet from heat. Wait 2 minutes for the temperature to drop slightly. Stir in the room-temperature Greek yogurt until the sauce is creamy and smooth. Do not return to a boil after adding yogurt.
Serve beef and sauce over cooked egg noodles. Garnish with parsley. STORAGE: Airtight container, refrigerator, up to 3 days. Reheat gently on stovetop over medium-low heat. Do not boil when reheating (yogurt will break). Store noodles separately to prevent them getting mushy.
Important: Add the Greek yogurt after removing the pan from heat. If yogurt hits boiling liquid, it will curdle. It must be at room temperature before stirring into the pot.