This healthy beef stroganoff recipe is a lightened-up take on a classic comfort food. Made with ground beef and greek yogurt, it has all the savory flavor you love and is a breeze to whip up. Serve it over noodles or mashed potatoes for a family-friendly dinner no one can resist!
Healthier Beef Stroganoff
Beef stroganoff is one of my all-time favorite cold-weather comfort foods. Warm, hearty, and full of flavor, it’s the best way to fill your belly and warm up from the inside out. However, traditional recipes are pretty high in saturated fat and can be a little difficult to eat when made with sirloin steak strips.
So, I decided to put my own healthier spin on things with this gluten free beef stroganoff recipe! It has all the cozy flavors you love. However, it’s made with ground beef and greek yogurt instead of steak strips and sour cream.
As a result, it cooks a lot more quickly, is lower in fat, higher in protein, and pairs perfectly with cooked noodles. I’ve tested this version more times than I can count, and I can confidently say I’ve nailed this recipe. You won’t even notice it’s a little healthier than the original!
What is the Best Meat for Stroganoff?
The most common types of meat used for beef stroganoff recipes are tender, juicy cuts such as boneless ribeye, boneless sirloin, sirloin steak tips, and beef tenderloin.
While those options are delicious, I find them a little difficult to eat. Especially when you pair them with pasta since you really need a knife to cut them up. So, I used ground beef instead, and the result was so much better! You get bits of beef in every bite, and it’s a lot easier to make!
Gluten Free Beef Stroganoff Ingredients and Notes
- Aromatics - Yellow onion and garlic cloves create a savory, slightly sweet base for the flavor of the dish.
- Beef - I prefer a leaner variety, but any beef you have available will taste great.
- Mushrooms - White or baby bella work best. Make sure to wash them well and slice them into small pieces.
- Broth - I prefer to use beef broth to enhance the flavor of the meat, but any type will work. Use reduced-sodium to decrease the amount of salt in the dish.
- Dijon mustard - This adds a nice tang that pairs well with the savory flavors.
- Coconut aminos - This adds depth to the dish along with an umami taste. Worcestershire sauce will work, too.
- Arrowroot starch - This helps thicken the stroganoff sauce.
- Greek yogurt - Used in place of sour cream, this replicates the creamy consistency we want with less fat and more protein. For the best results, use plain, full-fat varieties.
How to Make This Healthy Beef Stroganoff Recipe
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Sauté. Heat the olive oil in a large deep skillet over medium heat. Once the oil begins to shimmer, and the diced onion, and cook until soft. Then, add the garlic, and continue to cook until fragrant.
Step 2: Brown the beef. Add the ground beef to the skillet, and cook, breaking it into pieces until is browned.
Step 3: Soften the mushrooms. Add the mushrooms to the skillet. Stir to combine, and cook until they soften.
Step 4: Create the stroganoff sauce. While the mushrooms cook, combine the broth, Dijon mustard, coconut aminos, salt, and pepper in a bowl.
In a separate bowl, combine the cornstarch and a few spoonfuls of the broth mixture. Stir well to dissolve, and pour the liquid back into the bowl with the remaining sauce.
Step 5: Simmer. Pour the broth into the skillet, and gently stir to distribute. Allow the mixture to simmer until the broth thickens slightly.
Step 6: Add the remaining ingredients. Stir the Greek yogurt into the skillet. Then, allow the mixture to cook until it has thickened to your desired consistency. Serve warm topped with chopped parsley!
I love to serve this healthy beef stroganoff recipe over a bed of gluten free brown rice noodles or pasta. However, it’s also great with mashed potatoes or roasted spaghetti squash for a low carb option.
Storing & Reheating
Store the noodles and beef stroganoff in separate airtight containers in the fridge for up to 4 days. When ready to serve, warm up a serving of the noodles and beef in the microwave in 20-second increments until warm.
You can also freeze the beef mixture (not the noodles) in the freezer in an airtight container for up to 3 months. Thaw the mixture in the refrigerator overnight. Then, warm it up on the stove or in the microwave, and serve it over fresh pasta.
Frequently Asked Questions
Stroganoff sauce is a gravy-like sauce made with beef broth and thickened with flour. Then, it’s seasoned with mustard and combined with mushrooms.
Yes, to prevent the sour cream, or in this case yogurt, from curdling spoon a few tablespoons of the gravy into it first. Then, slowly whisk it into the stroganoff.
Traditional goulash is a type of soup or stew that uses a cheaper cut of meat suitable for slow cooking as well as peppers. Meanwhile, stroganoff is a creamy dish that uses higher-quality meat and mushrooms.
For more comfort food meals, try my:
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Healthy Beef Stroganoff Recipe
- 1 Large Skillet
- 1 Mixing Bowl
- 2 tablespoon olive oil
- 1 yellow onion - diced
- 3 cloves garlic - minced
- 1 lb ground beef - I used a 93% lean
- 8 oz mushrooms
- 1 ½ cups beef broth
- 1 tablespoon Dijon mustard
- 2 teaspoon coconut aminos - sub. Worcheshire sauce if needed
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon arrowroot starch
- ½ cup Greek yogurt
- Parsley - to top, optional
- Cooked pasta - I used a gluten free brown rice noodle (you can also use mashed potatoes)
- Heat the olive oil in a large deep skillet over medium heat. Once the oil begins to shimmer, add the diced onion and cook until soft. Add the minced garlic and cook until fragrant.2 tablespoon olive oil, 1 yellow onion, 3 cloves garlic
- Add the ground beef to the skillet and cook while breaking the beef up into small pieces. Continue to cook until the beef is browned. If you’re cooking pasta, this is a great spot to put a pot of water on the stove.1 lb ground beef
- Add the mushrooms to the skillet and stir until well combined with the other ingredients. Cook until the mushrooms have softened (about 3 minutes)8 oz mushrooms
- While the mushrooms are cooking, prepare the sauce by adding the beef broth, dijon mustard, and coconut aminos, salt, and pepper to a bowl. Whisk well to combine. In a separate small bowl, add the arrowroot starch and a few spoonfuls of the broth mixture. Stir well to dissolve the arrowroot starch then pour the liquid back into the bow with the broth mixture and whisk to combine.1 ½ cups beef broth, 1 tablespoon Dijon mustard, 2 teaspoon coconut aminos, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, 1 tablespoon arrowroot starch
- Pour the broth mixture into the skillet and gently stir to distribute into the meat mixture. Allow the broth to simmer with the meat for 1 - 2 minutes, it will thicken up as it cooks.
- Add the greek yogurt to the skillet and stir into the beef to incorporate. Allow the mixture to cook for another 1 - 2 minutes until it has thickened to your desired consistency.½ cup Greek yogurt
- Serve the beef stroganoff on top of warm noodles and top with chopped parsley and enjoy!Parsley, Cooked pasta