Lean Ground Beef Stroganoff is a healthy weeknight dinner recipe, ready in 30 minutes. Just a few easy and healthier swaps, like greek yogurt and whole grain noodles, make this classic comfort food easier on the waistline. The use of one unique ingredient in this version is the key to the depth of flavor.
So now that I am a stay-at-home-mommy/blogger, I find myself watching more TV during the day. Even if I am working and baby girl is napping, I find that I need it in the background so it isn’t soooo quiet. I tend to watch the Food Network a lot because I feel that I can justify it. I mean I am doing research on new recipes and learning cooking techniques and tips for upcoming blog posts, right 😉 The only problem is that it makes me constantly hungry and that can’t be good for getting my post baby body back, but oh well. Just give me this one, alright??
Any-who, the other day I was watching the Food Network (as usual), and the Pioneer Woman was on. She was cooking her Beef Stroganoff and it caught my attention. She mentioned that it is actually a Russian dish, not an American comfort food dish which I didn’t know (see I do learn something from my TV watching and thought I would share it with you). I thought that I could try to give it a healthier spin for the blog and I set out to create my Lean Ground Beef Stroganoff.
Beef Stroganoff typically uses sirloin steak for the beef component, but we didn’t have any… We did have some lean ground beef in the freezer that needed to be used, so I thought why not! So I got started by browning lean ground beef (after it had thawed, of course) and boiling some water for the egg noodles. The egg noodles are another healthy swap that I made. They have whole grain egg white noodles now!! Here is the kind that I tried and liked (but NO this ISN’T an affiliate link, just informative) –> NOODLES.
Now it is veggie time! Note that I added carrots to the mix. Ree (The Pioneer Woman) added it in her dish and I thought it was a great add!! We had a half of a bag of frozen carrots in the freezer, but you could totally use fresh if you would rather 🙂 Anyway to get more veggies in, am I right?
Red Wine (heck ya), beef stock and dijon mustard come together to create a rich sauce with layers of flavor! I really loved the addition of the dijon mustard!! Then comes the greek yogurt, instead of sour cream, for the “better-for-you” creaminess with added protein (BONUS!!).
Here is the finished sauce for this Lean Ground Beef Stroganoff! Doesn’t it look amazing???
I went ahead and mixed the Lean Ground Beef Stroganoff sauce with the whole grain egg white noodles, but if you prefer, you could just pile the sauce on top of the noodles. It is your call 😉
Here is your recipe for Lean Ground Beef Stroganoff:
- 1 bag (12 oz.) Whole Grain Extra Broad Egg White Noodles
- 1.5 lbs. lean ground beef
- 1 sweet yellow onion, chopped
- 3 cloves garlic, minced or pressed
- 1 cup (8 oz.) fresh or frozen carrots, chopped
- 1 cup (8 oz.) cremini or baby bella mushrooms, sliced
- ½ cup dry red wine
- 2 cups reduced sodium beef stock
- 2 tbsp. cornstarch
- 2 tbsp. dijon mustard
- 1 small container (5.3 oz.) nonfat greek yogurt
- Sea salt and fresh ground pepper, to taste
- 2 tbsp. parsley, chopped
- Cook noodles according to package instructions to al dente. Reserve 1 cup of the starchy cooking water. Drain, return to pot and keep warm.
- Heat a large skillet over medium-high heat, add ground beef and brown the meat.
- Once the meat is browned, add onion, garlic, carrots and mushrooms.
- Cook the vegetables until tender and golden brown, approximately 5 minutes.
- Deglaze the pan with the red wine, scraping the brown bits off the bottom of the pan and reducing the wine by half.
- Combine a couple of splashes of the beef broth with the cornstarch in a small ramekin and set aside.
- Pour the remaining beef broth in the skillet, stir to combine and cook down for 3-4 minutes to reduce by about ⅓.
- Pour the cornstarch/beef broth mixture in the pan and stir to combine.
- Continue to cook for a couple of minutes and the sauce will begin to thicken.
- Add greek yogurt and dijon mustard and stir to combine.
- Season with salt and pepper.
- Add meat mixture to noodles with just enough of the starchy cooking water to achieve a creamy sauce consistency (I used about ½ cup).
- Portion into bowls and garnish with parsley. Enjoy!!
Here are a few more weeknight winner dinner recipes that you might want to try: