Beef stroganoff is a rich and comforting classic, originally made with tender strips of beef simmered in a creamy sauce. My version takes a lighter, more accessible twist by using ground beef instead—making it just as satisfying but even quicker to whip up on a busy weeknight. By swapping in wholesome, better-for-you ingredients, this healthy ground beef stroganoff brings all the flavor of the traditional dish with none of the heaviness.
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Health Benefits of Key Ingredients
This ground Beef Stroganoff is packed with ingredients that not only taste great but also offer some serious nutrition benefits:
- Grass-fed ground beef – Higher in omega-3 fatty acids and antioxidants compared to conventionally raised beef.
- Mushrooms – Rich in B vitamins and antioxidants that support immunity and brain health.
- Onions and garlic – Full of anti-inflammatory compounds and natural prebiotics for gut health.
- Greek yogurt or sour cream – Offers probiotics and a protein boost when using yogurt; both add creaminess without heavy cream.
What Is Traditional Beef Stroganoff?
Beef stroganoff is a classic dish that originated in Russia in the 19th century. It was named after the Stroganov family, a wealthy and influential Russian family. Traditional beef stroganoff is made with tender strips of beef that are quickly cooked and then simmered in a creamy sauce made with sour cream, mustard, and sometimes onions or mushrooms. It’s usually served over egg noodles, rice, or mashed potatoes. The dish became popular around the world because it’s comforting, flavorful, and easy to prepare.
Ingredients
- 2 lbs ground beef (organic, grass-fed, 85% lean)
- 2 tbsp butter (salted, grass fed)
- 1 large yellow onion (diced)
- 3 tsp garlic (organic, minced)
- 8 oz mushrooms (organic, sliced)
- 1/4 cup flour (organic, all purpose for the roux)
- 1 carton Kettle and Fire Organic Beef Broth (16.9 oz. (about 2 cups) – Use the code COOKINGKATIELADY for 20% off Kettle & Fire organic broths!)
- 3 tbsp Worcestershire sauce
- 1 1/2 tsp Dijon mustard (organic)
- 1 tsp paprika
- 1 tsp oregano
- Salt and pepper (to taste)
- 1 cup Fage sour cream (or plain, nonfat Greek yogurt) – Did you know that Fage makes sour cream now? I just found out! It is AMAZING!!! But definitely feel free to use Greek yogurt as well for a lower calorie, lower fat, and higher protein option.
- 2 packages Bionaturae Organics Egg Noodles (about 16 oz – each package is 8.8 oz of this specific brand that I used)
Truvani Organic Protein, Collagen & The Only Bars
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To Make This Beef Stroganoff Dairy-Free and Gluten-Free
This dish is super versatile for dietary needs:
- To make it dairy-free: Replace the butter with a dairy-free alternative like olive oil or ghee (if tolerated). Use a plant-based sour cream or dairy-free plain yogurt for that creamy finish.
- To make it gluten-free: Simply swap the all-purpose flour with a gluten-free flour blend (like Bob’s Red Mill 1:1) and choose organic, gluten-free egg noodles. I like these ones by Jovial.
Instructions
- Prep the Base: In a large skillet or wok, melt the butter over medium-high heat. Add the diced onions and sauté for 2–3 minutes until softened and translucent.
- Add Garlic & Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for 5–6 minutes, stirring occasionally, until the mushrooms are tender and the onions are fragrant.
- Cook the Ground Beef: Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until fully browned, about 7–8 minutes. Drain excess grease if necessary.
- Make the Roux: Sprinkle the flour evenly over the meat and mushroom mixture. Stir continuously for 1–2 minutes to coat and cook out the raw flour taste.
- Create the Sauce: Slowly pour in the beef broth while stirring. Add Worcestershire sauce, Dijon mustard, paprika, oregano, salt, and pepper. Mix well and bring to a simmer. Let it cook for 5 minutes, allowing the sauce to thicken and flavors to develop.
- Add the Creamy Element: Reduce the heat to low. Stir in the sour cream or Greek yogurt until fully incorporated and smooth. Warm gently—do not boil—to prevent curdling.
- Cook Noodles Separately: While the sauce simmers, prepare the egg noodles according to the package directions (usually about 8 minutes). Drain and set aside.
- Combine and Serve: Add the cooked noodles directly to the sauce. Toss everything together until well coated. Serve warm and enjoy!
FAQ
Can I make this ground beef stroganoff ahead of time?
Yes! You can prepare the sauce in advance and store it separately from the noodles. Combine and reheat just before serving for best texture.
What if I don’t eat beef?
You can substitute ground turkey, chicken, or even a plant-based ground meat alternative.
Can I freeze it?
Absolutely. Freeze the sauce (without noodles) in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Is ground beef stroganoff dish kid-friendly?
Definitely! It’s creamy, mild, and comforting—perfect for picky eaters.
How To Store & Reheat Leftover Beef Stroganoff
Store in an airtight glass container in the fridge for up to 4 days. To reheat, place leftovers in a skillet over medium heat. Add a splash of broth or water to loosen the sauce if needed, and stir gently until heated through. If using a microwave, heat in 30–45 second intervals, stirring between, until warm.
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Ground Beef Stroganoff (Easy, Healthy, High Protein)
Description
Beef stroganoff is a rich and comforting classic, originally made with tender strips of beef simmered in a creamy sauce. My version takes a lighter, more accessible twist by using ground beef instead—making it just as satisfying but even quicker to whip up on a busy weeknight. By swapping in wholesome, better-for-you ingredients, this healthy ground beef stroganoff brings all the flavor of the traditional dish with none of the heaviness.
Ingredients
Instructions
-
Prep the Base: In a large skillet or wok, melt the butter over medium-high heat. Add the diced onions and sauté for 2–3 minutes until softened and translucent.
-
Add Garlic & Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for 5–6 minutes, stirring occasionally, until the mushrooms are tender and the onions are fragrant.
-
Cook the Ground Beef: Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until fully browned, about 7–8 minutes. Drain excess grease if necessary.
-
Make the Roux: Sprinkle the flour evenly over the meat and mushroom mixture. Stir continuously for 1–2 minutes to coat and cook out the raw flour taste.
-
Create the Sauce: Slowly pour in the beef broth while stirring. Add Worcestershire sauce, Dijon mustard, paprika, oregano, salt, and pepper. Mix well and bring to a simmer. Let it cook for 5 minutes, allowing the sauce to thicken and flavors to develop.
-
Add the Creamy Element: Reduce the heat to low. Stir in the sour cream or Greek yogurt until fully incorporated and smooth. Warm gently—do not boil—to prevent curdling.
-
Cook Noodles Separately: While the sauce simmers, prepare the egg noodles according to the package directions (usually about 8 minutes). Drain and set aside.
-
Combine and Serve: Add the cooked noodles directly to the sauce. Toss everything together until well coated. Serve warm and enjoy!
Nutrition Facts
Nutrition Facts
Servings 8
Serving Size 1/8th of dish
- Amount Per Serving
- Calories 590kcal
- % Daily Value *
- Total Fat 27.1g42%
- Saturated Fat 9.3g47%
- Cholesterol 130.3mg44%
- Sodium 205.6mg9%
- Total Carbohydrate 46.9g16%
- Dietary Fiber 3.5g15%
- Sugars 3.7g
- Protein 34.2g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
