Behold the ultimate one pot comfort food recipe that will help keep us warm during these cold winter months. This is a dish that many of you have requested, so I’ve lightened up the classic a bit – but boosted the flavor – so we’re still getting a good amount of nutrition without feeling a comfort food slump after eating.

I have been lightening up dishes like beef stroganoff for many years, so I have a few tricks up my sleeve on how to make a dish super flavorful without a ton of unnecessary calories/fat while adding some additional nutrients to keep us healthy. Here are a few of the tricks I used on this particular dish:

  • Added a few extra cups of mushrooms (adds vitamins and minerals + umami)
  • Used lean ground beef instead of 80/20 or a higher fat beef (plus, I used ground instead of cubed roast to make this dish come together quickly – perfect for week nights)
  • Swapped in whole grain egg noodles instead of regular for the added fiber
  • Used olive oil instead of butter for the monounsaturated fats and antioxidants that olive oil provides
  • Added a splash of Worcestershire and Dijon for flavor
  • Swapped out regular sour cream for light, and decreased the total amount (but it’s still creamy)
  • When I’m making this dish for myself, I add in several handfuls of spinach when I saute the mushrooms for the added vitamins, minerals and antioxidants
  • I serve it up with even more veggies! (a salad, roasted or sauteed veggies, etc.)

There are LOTS more tips where those came from, so keep an eye out for more healthy recipe tips and tricks in future (and past) blogs!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Lightened-Up Beef Stroganoff

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: Serves 6 1x
  • Category: DInner
  • Method: Stove-Top

Description

Easy weeknight beef stroganoff made a little lighter.


Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and diced
  • 3 cups sliced mushrooms
  • 1-pound lean ground beef
  • 34 cloves garlic, peeled and minced
  • 1 sprig fresh thyme, stemmed and chopped or 1 teaspoon dried thyme, chopped
  • 1 ½ teaspoons kosher or sea salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • ¼ cup dry red wine
  • 4 cups unsalted beef stock
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 8 ounces whole wheat egg noodles
  • 3 tablespoons low fat sour cream
  • ¼ cup flat-leaf Italian parsley, chopped, divided

Instructions

  1. Heat olive oil in a Dutch oven or stock pot over medium. Add the onion and mushrooms and sauté 4-5 minutes or until soft, stirring frequently. Add the ground beef and cook 6-7 minutes or until browned, breaking it up with a wooden spoon as it cooks. Stir in the garlic, thyme, salt and black pepper. Stir in the flour.
  2. Increase the heat to medium-high and add the red wine. Bring to a simmer and cook, stirring constantly, until the wine has almost completely dissolved. Add the beef stock, Dijon mustard and Worcestershire and bring to a low boil. Add the egg noodles, reduce the heat to a simmer and cook 8-10 minutes, stirring occasionally, until the noodles are cooked.
  3. Stir in the sour cream and half of the parsley. Taste and adjust seasoning, if necessary.
  4. Serve in bowls with remaining parsley on top.

Notes

Cooking Tip: Add a few handfuls of baby spinach when sauteing the mushrooms to boost the nutrition or serve with a green salad.


Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 382
  • Sugar: 3g
  • Sodium: 508mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 52mg

Keywords: beef, beef stroganoff, stroganoff, one pot, dinner

13 Comments

  1. Katy McDonald on February 17, 2020 at 2:52 pm

    Yum! Looks and sounds great. I’ll definitely try this out.

    • Julie Andrews on February 18, 2020 at 1:48 pm

      Awesome – let me know how it turns out!

  2. Mary W. on February 18, 2020 at 10:10 am

    What can I substitute for the red wine?

    • Julie Andrews on February 18, 2020 at 1:48 pm

      I would try 1/4 cup grape juice + 1 tablespoon balsamic vinegar. Should give it that rich flavor and a little bit of a bite, like wine. 🙂

  3. Veronica Orrick on February 18, 2020 at 11:40 am

    Thank you for lightening a traditionally heavy dish. I like how you listed the tricks you used.

    • Julie Andrews on February 18, 2020 at 1:47 pm

      You’re welcome, Veronica! I am happy to know sharing the tricks is useful for you. 🙂 Enjoy!

  4. Traci Stone on February 18, 2020 at 11:29 pm

    This looks great. Thanks for sharing!

  5. Dana Lindstedt on February 19, 2020 at 9:28 am

    Made this for my husband for Valentine’s day, as stroganoff is his favorite dish, and him and I loved the richness of it and he didn’t even realize it was lightened up. lol Thank you, will definitely be making this again.

  6. Marcus Langley on February 20, 2020 at 9:08 am

    I made this last night, and it was fantastic! (As mentioned elsewhere in the comments, I substituted grape juice and vinegar for the red wine, and it worked wonderfully.) Thanks for this recipe!

  7. Beth Berg on February 24, 2020 at 3:05 pm

    Absolutely delicious. Flavorful and smells amazing.

    • Julie Andrews on February 24, 2020 at 4:22 pm

      Awesome, Beth! So great to hear!

  8. Protima Advani on June 25, 2020 at 8:27 am

    Can I substitute cornstarch for the flour and coconut milk solids for the sour cream (with a dash of lemon) to make this gluten and dairy free?

    • Julie Andrews on June 29, 2020 at 7:49 am

      Hi Protima! I haven’t tested the recipe with those swaps, but I’d go ahead and give them a try! I worry the coconut milk might give the final product a coconut flavor, but the cornstarch should work as well as swapping in GF pasta for the egg noodles. Let me know how it turns out!

Leave a Reply

Your email address will not be published. Required fields are marked *