Lighter Hamburger Stroganoff
Indulge in comfort food without the guilt with this Lighter Hamburger Stroganoff, a wholesome twist on the classic dish. Made with lean ground beef, whole-grain egg noodles, and a creamy sauce enriched with low-fat Greek yogurt, this recipe is a flavorful and healthier alternative. The addition of cremini mushrooms, Dijon mustard, and paprika elevates the dish with earthy and tangy undertones, while the quick 35-minute total prep and cook time make it perfect for busy weeknights. Garnished with fresh parsley, this satisfying yet lighter stroganoff is an easy one-pan meal that's both hearty and nourishing. Perfect for anyone looking for healthier comfort food options!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound lean ground beef (90/10 or leaner)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 cups low-sodium beef broth
- 1 cup low-fat Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- 12 ounces whole-grain egg noodles
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley, chopped (for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the whole-grain egg noodles according to package instructions. Drain and set aside.
While the noodles cook, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the lean ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-6 minutes. Drain excess fat if necessary.
Add the sliced mushrooms to the skillet. Cook until the mushrooms are softened and their liquid has mostly evaporated, about 5 minutes.
Sprinkle the flour over the beef and mushroom mixture. Stir well to coat and cook for 1 minute.
Gradually pour in the beef broth, stirring continuously to form a smooth sauce. Bring the mixture to a simmer and let it thicken, about 3-4 minutes.
Stir in the Dijon mustard, paprika, salt, and black pepper. Adjust seasoning to taste.
Lower the heat and gently stir in the Greek yogurt. Mix until the sauce is creamy and well combined. Do not let the sauce boil to prevent the yogurt from curdling.
Toss the cooked noodles with the stroganoff sauce until well coated.
Serve immediately, garnished with chopped parsley for a fresh touch.
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 2154 mg | 94% | |
| Total Carbohydrate | 295.8 g | 108% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 43.1 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 457 mg | 35% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3389 mg | 72% | |
*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.
