Ground Beef Stroganoff {with Greek Yogurt}

This healthier Ground Beef Stroganoff is a delicious ground beef and mushroom mixture, in a creamy greek yogurt sauce! It's great served on its own, over egg noodles, or rice.

Most traditional beef stroganoff recipes have ingredients like: heavy cream, sour cream, more butter, or canned mushroom soup. Our lightened up version has less butter, and uses Greek yogurt: a gut-healthy, protein-packed alternative that gives it a creamy consistency!

How to make Ground Beef Stroganoff

• In a large skillet, heat olive oil over medium-high heat. Add the ground beef, salt, and pepper. Cook until no longer pink (breaking apart and occasionally stirring).

• Turn off the heat, and transfer the beef to a bowl. Cover, and set aside. 

• Return the heat to medium-high, melt the butter, and add the onions and mushrooms. Cook about 3-5 minutes, or until onions are translucent. 

• Stir in the garlic and flour, and cook until fragrant,  should take less than 1 minute.  

• Add the wine, and cook about 2 minutes, using the spatula to scrape any browned bits off the bottom of the pan. 

• Stir in the beef broth, Worcestershire, and dijon. Bring to a simmer, then reduce heat to medium-low and simmer about 5 minutes. 

• Add the greek yogurt and cooked beef, stir and remove from heat. 

• Season with salt & pepper to taste (I added ¼ teaspoon each).

• Sprinkle with a handful of chopped parsley.

• Serve over egg noodles or rice!

Recipe Notes

• Beef: I used 85% lean grass-fed ground beef, so there was no need to drain the meat. However, if you are using a higher fat content meat, you may want to drain it before setting it aside in a bowl.
• Serve over: Egg noodles, pastas, brown or white rice.
• Keto-friendly option: For a low-carb meal, eat the beef mixture on it’s own, or served over cauliflower rice!

How to Store Ground Beef Stroganoff

• For Best Results: Store separate from pasta or rice.
• FRIDGE: Leftovers can be refrigerated for up to 4 days. Reheat in the microwave or stovetop until heated through.
• FREEZER: Freeze in an airtight container or plastic freezer bag, for up to 3 months. When ready to use, thaw and reheat on stovetop, or microwave, until heated through.
• Optional: After reheating, stir in more yogurt to make it a bit more creamy and "fresh" tasting.

Enjoy! 🙂

Ground Beef Stroganoff {with Greek Yogurt}

This healthier Ground Beef Stroganoff is a delicious ground beef and mushroom mixture, in a creamy greek yogurt sauce! It's great served on its own, over egg noodles, or rice.

4.77 from 55 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 -6 people

Calories: 280kcal

Equipment

• 12" Cast Iron Skillet

Ingredients

• 1 lb ground beef (I used 85% lean grass-fed, see notes)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil (can eliminate if using non-stick pan)
• ½ cup onion finely diced (I used yellow onion)
• 3 cloves garlic minced
• 8 oz. baby bella (crimini) mushrooms sliced
• 1 cup beef broth
• ½ cup white wine
• ¾ cup 2% greek yogurt (can also use full fat)
• 2 tablespoon butter
• 2 tablespoon all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• salt & pepper to taste (I added ¼ teaspoon each at the end of cooking)

Garnish:

• parsley chopped

Instructions

• In a large skillet, heat olive oil over medium-high heat. Add the ground beef, salt, and pepper. Cook until no longer pink (breaking apart and occasionally stirring).
• Turn off the heat, and transfer the beef to a bowl. Cover, and set aside.
• Return the heat to medium-high, melt the butter, and add the onions and mushrooms. Cook about 3-5 minutes, or until onions are translucent.
• Stir in the garlic and flour, and cook until fragrant, should take less than 1 minute.
• Add the wine, and cook about 2 minutes, using the spatula to scrape any browned bits off the bottom of the pan.
• Stir in the beef broth, Worcestershire, and dijon. Bring to a simmer, then reduce heat to medium-low and simmer about 5 minutes.
• Add the greek yogurt and cooked beef, stir and remove from heat.
• Season with salt & pepper to taste (I added ¼ teaspoon each).
• Sprinkle with a handful of chopped parsley, and serve over egg noodles or rice.

Video

Notes

• Beef: I used 85% lean grass-fed ground beef, so there was no need to drain the meat. However, if you are using a higher fat content meat, you may want to drain it before setting it aside in a bowl.
• Serve over: Egg noodles, pastas, brown or white rice.
• Keto-friendly option: For a low-carb meal, eat the beef mixture on it’s own, or served over cauliflower rice!

 

Nutrition Facts

Serving: 1(out of 6 servings) | Calories: 280kcal | Carbohydrates: 6g | Protein: 19.3g | Fat: 18.3g | Saturated Fat: 7.8g | Trans Fat: 0.7g | Cholesterol: 63.3mg | Sodium: 137.8mg | Potassium: 238.3mg | Fiber: 0.7g | Sugar: 2.6g | Vitamin A: 27.7IU | Vitamin C: 3mg | Calcium: 5.7mg | Iron: 1.8mg

Course: Main Course

Cuisine: Russian

Keyword: beef, has keto option, pasta

Tried this recipe?Mention @thatsdeelicious or tag #thatsdeelicious!

Looking for more Ground Beef Recipe Ideas?

Try out:

• The Best Baked Meatballs {Easy, No-Fry Recipe}
• 3-Meat 3-Bean Slow-Cooker Chili
• Double-Double Animal Style {In-N-Out Burgers Copycat Recipe}