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
Easy weeknight beef stroganoff made a little lighter.
- 2 tablespoons olive oil
- 1 medium yellow onion, peeled and diced
- 3 cups sliced mushrooms
- 1-pound lean ground beef
- 3–4 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
- 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.
- 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.
- Stir in the sour cream and half of the parsley. Taste and adjust seasoning, if necessary.
- Serve in bowls with remaining parsley on top.
Cooking Tip: Add a few handfuls of baby spinach when sauteing the mushrooms to boost the nutrition or serve with a green salad.
- 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