This Ground Beef Stroganoff is a lighter, healthier twist on the classic comfort food we all love. By swapping out traditional ingredients like sour cream for Greek yogurt and using lean ground beef, I created a dish that’s high in protein without sacrificing flavor. It’s rich, creamy, and full of savory goodness, making it perfect for a satisfying weeknight dinner that won’t weigh me down.
Ingredients
1 lb lean ground beef (90% lean)
1 tablespoon olive oil
2 cloves garlic, minced
1 medium onion, chopped
8 oz mushrooms, sliced
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup beef broth (or chicken broth)
1/2 cup Greek yogurt (plain, non-fat)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon fresh parsley, chopped (for garnish)
8 oz whole wheat egg noodles (or pasta of your choice)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the egg noodles according to package instructions, then drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it up until browned and cooked through. Remove the beef and set it aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and mushrooms, cooking for another 5 minutes until the mushrooms release moisture and start to brown.
Stir in paprika, salt, and black pepper. Pour in the beef broth and bring to a simmer, cooking for 3-4 minutes.
Lower the heat, then stir in the Greek yogurt, Dijon mustard, and Worcestershire sauce until the sauce is smooth and combined.
Return the cooked ground beef to the skillet, stirring to combine with the sauce. Let everything simmer together for 2-3 minutes to heat through.
Serve the stroganoff over the cooked noodles, garnished with fresh parsley.
Servings and timing
This recipe serves 4 people. Prep time takes about 10 minutes, cooking time is around 20 minutes, so the total time from start to finish is just 30 minutes.
Variations
For a dairy-free option, I like swapping Greek yogurt for a cashew cream or coconut yogurt.
You can use ground turkey or chicken instead of beef for a lighter protein.
Try adding a splash of white wine to the broth for a richer sauce.
For extra veggies, I sometimes toss in chopped bell peppers or spinach along with the mushrooms.
If I want a lower-carb version, I serve this over zucchini noodles or cauliflower rice instead of pasta.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the stroganoff in a skillet over medium heat, adding a splash of broth or water to loosen the sauce if it’s too thick. It also reheats well in the microwave—just stir halfway through heating to ensure it warms evenly.
FAQs
Can I make this recipe ahead of time?
Yes, I often prepare the stroganoff sauce a day ahead and refrigerate it. When ready to serve, I reheat it gently and cook fresh noodles.
What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, sour cream is a classic substitute, though it adds more fat. For dairy-free, try coconut yogurt or cashew cream.
Can I freeze Ground Beef Stroganoff?
I recommend freezing the sauce and beef mixture without noodles. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
What pasta works best for this dish?
Whole wheat egg noodles are my favorite for their texture and nutrition, but you can use any pasta you like, including gluten-free options.
Is this recipe suitable for meal prep?
Absolutely. It holds up well for several days in the fridge and makes a great protein-packed lunch or dinner option.
Conclusion
I find this Ground Beef Stroganoff to be a fantastic way to enjoy a classic dish with a healthy upgrade. It’s simple, quick, and packed with protein and flavor, making it a go-to recipe for busy nights. Whether I’m cooking for family or meal prepping for the week, this stroganoff always hits the spot without feeling heavy. Give it a try—I’m confident you’ll love this lighter, tasty take on a traditional favorite.
Recipe:
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Ground Beef Stroganoff (Easy, Healthy, High Protein)
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A lighter, healthier twist on classic beef stroganoff using lean ground beef and Greek yogurt for a high-protein, creamy, and savory weeknight meal.
Ingredients
1 lb lean ground beef (90% lean)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup beef broth (or chicken broth)
1/2 cup Greek yogurt (plain, non-fat)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon fresh parsley, chopped (for garnish)
8 oz whole wheat egg noodles (or pasta of your choice)
Instructions
- Cook the egg noodles according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook 5-7 minutes, breaking up until browned and cooked through. Remove beef and set aside.
- In the same skillet, cook chopped onion for 3-4 minutes until softened. Add garlic and mushrooms, cooking 5 minutes until mushrooms release moisture and brown.
- Stir in paprika, salt, and black pepper. Pour in beef broth and simmer for 3-4 minutes.
- Lower heat, then stir in Greek yogurt, Dijon mustard, and Worcestershire sauce until smooth and combined.
- Return cooked ground beef to skillet, stir to combine with sauce, and simmer for 2-3 minutes to heat through.
- Serve stroganoff over cooked noodles, garnished with fresh parsley.
Notes
For a dairy-free option, substitute Greek yogurt with cashew cream or coconut yogurt.
Ground turkey or chicken can replace beef for a lighter protein.
Add white wine to the broth for a richer sauce.
Include extra veggies like bell peppers or spinach with mushrooms for more nutrition.
Use zucchini noodles or cauliflower rice for a lower-carb version.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added broth if needed.
Freeze sauce and beef mixture (without noodles) for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg
