A lighter, healthier twist on classic beef stroganoff using lean ground beef and Greek yogurt for a high-protein, creamy, and savory weeknight meal.

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)

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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.

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.