Kicky Low Fat Stove Top Stroganoff
Elevate your weeknight dinner game with this Kicky Low Fat Stove Top Stroganoff, a lighter twist on a classic comfort food dish! Featuring tender whole wheat egg noodles tossed in a creamy, tangy sauce made with plain nonfat Greek yogurt, this recipe keeps the richness you crave while cutting back on excess fat. Lean ground beef, hearty mushrooms, and a touch of Dijon mustard create layers of bold flavor, while paprika and crushed red pepper flakes add a subtle kick to spice things up. Ready in just 35 minutes, this one-pan stroganoff is perfect for busy nights and makes a wholesome meal the whole family will love. Garnish with fresh parsley for a vibrant finish, and enjoy a guilt-free favorite that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 1 lb lean ground beef (93% lean or higher)
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 cloves garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 tsp paprika
- 0.5 tsp crushed red pepper flakes
- 2 cups beef broth, low sodium
- 1 cup Greek yogurt, plain nonfat
- 12 oz whole wheat egg noodles
- 1 tbsp Dijon mustard
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic; sauté for 3-4 minutes, until the onion is soft and translucent.
Stir in the mushrooms and cook for 5 minutes, until they are golden and their liquid has evaporated.
Push the mushroom mixture to the edges of the skillet and add the ground beef to the center. Cook the beef, breaking it apart with a wooden spoon, for 5-7 minutes, until fully browned.
Stir the beef and mushroom mixture together, and season with paprika, crushed red pepper flakes, salt, and black pepper.
Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for 5 minutes to combine the flavors.
While the sauce simmers, cook the whole wheat egg noodles according to package directions, then drain and set aside.
Remove the skillet from the heat. Stir in the Dijon mustard and Greek yogurt until well blended and creamy.
Add the cooked egg noodles to the skillet, tossing them with the sauce to coat evenly.
Taste and adjust seasoning if needed. Garnish with chopped fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 24.3 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 455 mg | 35% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3567 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
