Healthy Beef Stroganoff Recipe
Prepare this healthy beef stroganoff recipe for a lightened-up, gluten-free version of a classic comfort food recipe!
Servings: 4 servings
Calories: 545kcal
Equipment
1 Large Skillet
1 Mixing Bowl
Ingredients
- 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)
Instructions
- 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
Notes
Storage : 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 up on the stove or in the microwave until warm and serve over fresh pasta.
Nutrition
Serving: 1serving | Calories: 545kcal | Carbohydrates: 35g | Protein: 30g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 668mg | Potassium: 664mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 4mg