Ground Beef Stroganoff

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A comforting classic featuring ground beef, cremini mushrooms, and Greek yogurt for a healthy twist. Serve over egg noodles for a hearty meal.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Diet: Halal

Skill Level: Intermediate

Servings:

Author: Rena Awada

Ingredients

For the Stroganoff:

1½ pounds lean ground beef preferably 90/10
1 tablespoon extra-virgin olive oil
12 ounces cremini mushrooms sliced
1 large sweet onion finely diced
4 garlic cloves minced
2 tablespoons gluten-free flour or cornstarch
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon fine sea salt plus more to taste
½ teaspoon freshly ground black pepper
¾ cup full-fat plain Greek yogurt at room temperature!!

Optional, For Serving:

8 ounces dry wide egg noodles gluten-free if needed
Fresh parsley for garnish
Freshly cracked black pepper

Instructions

If serving with egg noodles, bring a large pot of salted water to a boil. Cook 8 ounces dry wide egg noodles according to package directions until al dente. Drain and set aside. Reserve about ½ cup pasta cooking water to loosen the sauce later, if needed.
Heat a large, deep skillet over medium-high heat. Add 1½ pounds lean ground beef and spread into an even layer. Cook undisturbed for 2-3 minutes to develop a golden-brown color. With a wooden spoon, break the beef into smaller pieces, keeping some large chunks. Continue cooking for another 4-5 minutes, until browned. Season lightly with black pepper. Transfer to a plate, leaving about 1 tablespoon of rendered fat in the skillet. Drain any excess.
Add 1 tablespoon extra-virgin olive oil to the same skillet. Add 12 ounces cremini mushrooms and spread into an even layer. Cook over medium-high heat for 6-8 minutes, stirring occasionally, until their moisture evaporates and they develop golden-brown edges.
Reduce the heat to medium. Add 1 large sweet onion and cook for 4-5 minutes, stirring occasionally, until softened. Add 4 garlic cloves and cook for another 30 seconds, until fragrant.
Sprinkle 2 tablespoons gluten-free flour or cornstarch over the mushroom-onion mixture. Stir continuously for 1 minute to cook off the raw flour taste.
Gradually pour in 2 cups low-sodium beef broth, stirring constantly to prevent lumps. Add 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper.
Return the browned ground beef to the skillet. Stir well and bring to a gentle simmer. Reduce the heat to medium-low. Simmer uncovered for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the flavors come together. The sauce should be rich and spoonable but not overly thick. Remove the skillet from the heat and let cool for 5 minutes.
Place the room-temperature ¾ cup full-fat plain Greek yogurt in a small bowl. Gradually whisk in 3-4 tablespoons of the warm stroganoff sauce to temper the yogurt. Stir the tempered yogurt mixture back into the skillet until completely incorporated. The sauce should be creamy and silky.
Divide the cooked egg noodles among four bowls. Spoon the creamy ground beef stroganoff over the noodles. Finish with Fresh parsley and Freshly cracked black pepper.

Notes

Servings: 6
Serving Size: Approximately 1½ cups (stroganoff with noodles)
Macros include egg noodles.
Use full-fat Greek yogurt: I find the higher fat content gives the sauce the best texture and flavor.
Avoid constantly stirring the mushrooms: I let them sit against the hot skillet to encourage browning and concentrate their savory flavor.
Cook the flour before adding the broth: If you add the broth too soon, the flour won’t meld into the sauce and will have a raw flavor.
Cool the sauce before adding yogurt: The yogurt will curdle if it heats up quickly. Add it after the sauce cools, and avoid putting the sauce back on the heat.

Nutrition