Go Back
Creamy beef stroganoff over wide egg noodles in a white bowl, flecked with parsley, on a pale wooden table

Creamy Ground Beef Stroganoff with Greek Yogurt Sauce

A 45-minute stovetop stroganoff made with 450 g of lean ground beef, mushrooms and Greek yogurt, giving about 40 g of protein per 400 g serving.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 533
Ingredients Method Notes

Ingredients
  

Stroganoff
  • 450 g 90% lean ground beef / 1 lb
  • 340 g cremini mushrooms / 12 oz; sliced 5 mm thick
  • 1 yellow onion medium (about 150 g); diced
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tbsp tomato paste
  • 1 tsp sweet paprika
  • 2 tbsp all-purpose flour (16 g)
  • 360 ml low-sodium beef broth / 1 1/2 cups
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 245 g plain 2% Greek yogurt / 1 cup; room temperature
Noodles and finish
  • 225 g wide egg noodles / 8 oz
  • 1 tbsp kosher salt for the cooking water
  • 2 tbsp fresh parsley chopped, optional

Method
 

  1. Fill a 4-quart / 3.8 L pot with 2.5 L / 2.5 quarts of water, add the 1 tbsp salt, and set it over high heat. While it heats, slice the mushrooms, dice the onion, mince the garlic, and measure out the remaining ingredients.
  2. Heat the olive oil in a 30 cm / 12-inch deep skillet over medium-high heat for 2 minutes. Add the beef and break it into small crumbles with a wooden spoon. Cook for 6 to 8 minutes until no pink remains and the bits are browned. Check a few of the larger crumbles with an instant-read thermometer for 160 F / 71 C. Spoon off all but about 1 tablespoon of fat, then move the beef to a bowl.
  3. Lower the heat to medium and melt the butter in the same skillet. Add the mushrooms and leave them alone for 3 minutes, then stir now and then for 4 to 5 minutes more until their liquid is gone and they're browned. Add the onion and cook for 4 minutes until soft. Stir in the garlic, tomato paste and paprika for 1 minute until the paste darkens.
  4. Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the broth slowly, scraping up the browned bits from the bottom. Add the Worcestershire, Dijon, 3/4 tsp salt and the pepper, then return the beef and its juices to the pan. Simmer for 5 to 6 minutes until the sauce coats the back of a spoon.
  5. While the sauce simmers, add the noodles to the boiling water and cook for 7 to 8 minutes until al dente. Scoop out 120 ml / 1/2 cup of the cooking water, then drain the noodles.
  6. Take the skillet off the heat and wait 2 minutes, until the bubbling stops. Whisk the yogurt with 3 tablespoons of the hot sauce in a small bowl, then stir that mixture back into the skillet. If the sauce is thicker than you like, loosen it with a splash of the reserved noodle water.
  7. Add the drained noodles to the skillet and toss gently, or spoon the sauce over noodles on each plate. Top with parsley and serve right away.

Notes

  • Cook the beef to 160 F / 71 C, checking a few of the larger crumbles with a thermometer.
  • Whisk the yogurt with a little hot sauce first, then stir it in off the heat.
  • Scoop out 120 ml of noodle water before draining, in case the sauce needs loosening.
  • I'm a home cook, not a dietitian. Nutrition numbers are estimates and shift with brands.