Ground Beef Stroganoff

Beef Stroganoff

5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 6 servings


  • 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.
  • Portion into bowls and garnish with parsley.
Keyword beef
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