Healthier Beef Stroganoff
There’s nothing like a comfort classics made a little healthier. And when it’s comforting pasta dishes made healthier my skinny jeans can rejoice! This healthier beef stroganoff is just the comforting classic that will warm you up and not fill you with carb shame once it’s been promptly devoured. Traditional beef stroganoff is usually so chock full of cream and butter, you’ll be lucky if you can ever work off that winter layer by the time summer comes around! But this healthified beef stroganoff is just what you need to fill the winter food void, without adding to the winter layer.
The added mushrooms give this stroganoff an extra filling meaty texture without an over abundance of fatty beef. I love beef, don’t get me wrong, but when we’re all trying to slim down, making this one minor switcharoo makes things equally as satisfying without the added guilt. Instead of white pasta, opting for a whole grain with added protein pasta like the Barilla Protein Plus Penne, helps you stay fuller longer. And who doesn’t love that during the winter months when you want to stay warm and cozy.
Last but not least – instead of cups of heavy cream and sour cream a simple cup of 0% Chobani was added to give it a great creamy texture with no added fat and even more filling protein. Total creamy pasta filled WIN!
And unlike my husband who insists on putting BBQ on E.v.e.r.y.t.h.i.n.g – he managed to eat this as is. Devour it more like. And so did I.
Ingredients for Healthier Beef Stroganoff
- Lean Ground Beef
- Crimini Mushrooms
- Progresso Recipe Starter Mushroom or Low Fat Cream of Mushroom Soup
- Chicken Broth
- Chobani Greek Yogurt
- Worcestershire Sauce
- Olive Oil
- Red Pepper Flakes
- Whole Wheat Pasta
- Salt and Pepper
There’s nothing like a comfort classic made a little healthier. Exhibit A.
Inspired Homemade Recipes To Try
Zucchini “Pasta” with Raw Marinara – Gimme Some Oven
Trapenese Pesto Pasta – Running to the Kitchen
Skinny Chicken Broccoli Alfredo – Table for Two
Cheesy Pasta with Kielbasa and Broccoli – Val SoCalPrint
- 3/4 pound Lean Ground Beef (90/10)
- 1 cup sliced Crimini Mushrooms
- 16 oz Can Progresso Recipe Starter Mushroom, or 2 8oz cans Low Fat Cream of Mushroom Soup
- 1 cup Chicken Broth
- 1 cup 0% Chobani Greek Yogurt
- 1 1/2 Tbsp Worcestershire Sauce
- 1 cup Onions, chopped
- 2 Tbsp Olive Oil
- 2 Tbsp Parsley
- 1 Tbsp Garlic, minced
- 1 tsp Red Pepper Flakes
- 2 cups Whole Wheat Pasta, cooked
- Salt and Pepper
In a large saute pan, heat pan over medium high heat. Break ground beef into large chunks, season with salt and pepper and cook until no longer pink. When cooked through, drain beef onto a paper towel lined plate. Set aside. Return saute pan to the stove and pour in olive oil. When oil has heated add in onions and saute until they soften and start to become translucent. Add in sliced mushrooms, garlic, red pepper flakes and Worcestershire sauce. Stir frequently until the mushrooms begin to soften as well. Stir in mushroom soup or recipe starter and allow to simmer. Stir in greek yogurt and ground beef. If sauce is too thick, stir in chicken broth and thin sauce to desired liking. Allow to gently simmer.
As stroganoff simmers, cook pasta according to package directions. Drain. Pour into saute pan and stir pasta and stroganoff together. Serve hot and garnish with parsley.
Keywords: Beef, Pasta, Stroganoff, Cast Iron