This lighter Ground Beef Stroganoff features savory ground beef and mushrooms in a creamy Greek yogurt sauce. It’s satisfying on its own, or served over egg noodles or rice.
Traditional stroganoff often relies on heavy cream, sour cream, or canned soup. This lightened-up version uses less butter and swaps in Greek yogurt — a protein-rich, gut-friendly option that still gives you a silky, creamy sauce.
How to make Ground Beef Stroganoff
- In a large skillet, heat olive oil over medium-high. Add the ground beef with salt and pepper and cook until no longer pink, breaking it apart and stirring occasionally.
- Remove the beef from the heat and transfer it to a bowl. Cover and set aside.
- Return the skillet to medium-high, melt the butter, then add the onions and mushrooms. Cook 3–5 minutes, until the onions are translucent.
- Stir in the garlic and flour and cook just until fragrant, under a minute.
- Add the white wine and cook about 2 minutes, scraping up any browned bits from the pan with a spatula.
- Stir in the beef broth, Worcestershire sauce, and Dijon. Bring to a simmer, then reduce heat to medium-low and simmer about 5 minutes to slightly thicken and concentrate flavor.
- Remove the pan from heat, then stir in the Greek yogurt and the reserved cooked beef until combined.
- Taste and adjust seasoning with salt and pepper (about 1/4 teaspoon of each worked well for me).
- Garnish with a handful of chopped parsley for freshness.
- Serve the stroganoff over egg noodles, pasta, or rice.
Recipe Notes
- Beef: I used 85% lean grass-fed ground beef and didn’t need to drain it. If your beef is higher in fat, drain excess grease before setting it aside.
- Serve over: Egg noodles, other pastas, or brown/white rice.
- Keto-friendly option: Skip the noodles and serve the beef mixture over cauliflower rice or enjoy it on its own.
How to Store Ground Beef Stroganoff
- For best results: Store the sauce separately from pasta or rice to keep textures optimal.
- Fridge: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave until hot.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- Tip: After reheating, stir in a little extra yogurt to refresh the creaminess and brighten the flavor.
Enjoy!
Ground Beef Stroganoff {with Greek Yogurt}
A lighter take on classic stroganoff: ground beef and mushrooms in a tangy, creamy Greek yogurt sauce. Serves well with egg noodles or rice.
4.77 from 55 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 – 6 people
Calories: 280 kcal
Equipment
- 12″ cast iron skillet (recommended)
Ingredients
- 1 lb ground beef (85% lean grass-fed recommended)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil (optional if using non-stick)
- 1/2 cup finely diced onion (yellow onion works well)
- 3 cloves garlic, minced
- 8 oz baby bella (crimini) mushrooms, sliced
- 1 cup beef broth
- 1/2 cup white wine
- 3/4 cup 2% Greek yogurt (or full fat)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt & pepper to taste
Garnish:
- Chopped parsley
Instructions
- Heat olive oil in a large skillet over medium-high. Add ground beef, salt, and pepper. Cook until no longer pink, breaking up the meat as it cooks.
- Turn off the heat and transfer the beef to a bowl. Cover and set aside.
- Return the skillet to medium-high. Melt the butter, then add onions and mushrooms. Cook 3–5 minutes until onions are translucent.
- Stir in garlic and flour; cook until fragrant, under 1 minute.
- Add the wine and cook about 2 minutes, scraping browned bits from the pan.
- Stir in beef broth, Worcestershire, and Dijon. Bring to a simmer, reduce heat to medium-low, and simmer about 5 minutes.
- Remove from heat and stir in Greek yogurt and the cooked beef until combined.
- Season with additional salt and pepper if needed, sprinkle with chopped parsley, and serve over egg noodles or rice.
Notes
- Beef: If using fattier ground beef, drain excess fat before combining with the sauce.
- Serve over: Egg noodles, pasta, or rice.
- Keto option: Serve over cauliflower rice or enjoy without a starch.
Nutrition Facts
Serving: 1 (of 6) | Calories: 280 kcal | Carbohydrates: 6 g | Protein: 19.3 g | Fat: 18.3 g
Course: Main Course
Cuisine: Russian
Keyword: beef, keto option, pasta
Watch the video on how to make Ground Beef Stroganoff with Greek Yogurt.
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