Print

Lighter Creamy Ground Beef Stroganoff in 30 Minutes

lighter creamy ground beef stroganoff - featured image
Print Recipe

A quick and easy weeknight dinner that delivers all the creamy, savory comfort of classic stroganoff without the heavy cream or fussy steak. Made with lean ground beef, mushrooms, and a velvety Greek yogurt sauce, this lighter version is on the table in under 30 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 3/4 cup full-fat plain Greek yogurt
  • 8 ounces wide egg noodles
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente (usually about 6-8 minutes). Drain them in a colander and set aside. Don’t rinse them—you want the starch to help the sauce cling.
  2. Brown the beef: While the water is coming to a boil, heat the olive oil in your large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pan. If there’s a lot of fat, spoon most of it out, leaving just a little for flavor.
  3. Sauté the aromatics: Reduce the heat to medium. Add the diced onion to the pan and cook for 3-4 minutes, until it starts to soften and turn translucent. Add the sliced mushrooms and cook for another 5-6 minutes, stirring occasionally, until they’ve released their liquid and started to brown. You want them nice and golden—this is where the deep flavor comes from.
  4. Add the garlic and flour: Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste and helps thicken the sauce. The mixture will look a little pasty and dry—that’s perfect.
  5. Build the sauce: Slowly pour in the beef broth while stirring constantly, scraping up any browned bits from the bottom of the pan. Add the Worcestershire sauce, Dijon mustard, and smoked paprika (if using). Bring the mixture to a simmer and let it cook for 2-3 minutes, until it thickens slightly.
  6. Temper the yogurt: This is the most important step! In a small bowl, whisk about 1/2 cup of the hot sauce from the pan into the Greek yogurt. This warms the yogurt gradually so it doesn’t curdle when you add it to the hot pan. Pour the tempered yogurt mixture back into the skillet and stir until it’s fully incorporated. The sauce should be smooth and creamy.
  7. Combine and serve: Return the cooked ground beef to the skillet. Stir in the cooked egg noodles, or serve the stroganoff over the noodles. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve immediately.

Notes

Don’t skip the tempering step for the yogurt to avoid curdling. Use full-fat Greek yogurt for best texture. Get a good sear on the mushrooms for deep flavor. Season as you go for a more complex taste. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth. Freezing is not recommended due to the yogurt sauce.

Nutrition

Keywords: ground beef stroganoff, creamy stroganoff, lighter stroganoff, 30 minute dinner, weeknight dinner, easy stroganoff, Greek yogurt stroganoff

Find it online: https://noshbelle.com/lighter-creamy-ground-beef-stroganoff-in-30-minutes/