Description
A lighter twist on the classic stroganoff, this Healthy Ground Beef Stroganoff features lean beef, mushrooms, spinach, and a creamy sauce. It’s hearty yet balanced, coming together in just 30 minutes—perfect for a weeknight dinner.
Ingredients
1.5 tablespoon olive oil
1 small onion, finely diced
1 lb ground beef (93–95% lean)
7 oz mushrooms, sliced or diced
2 teaspoons minced garlic (or 2 cloves)
1 teaspoon salt
½ teaspoon pepper
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1 cup chicken stock
1 tablespoon tomato paste (optional but recommended)
3 cups baby spinach
1 tablespoon flour (regular or gluten-free)
1 cup light sour cream
To serve: pasta, rice, or quinoa
Instructions
- Heat olive oil in a deep skillet over medium heat. Sauté onions for about 2 minutes until softened.
- Add the ground beef and cook for 3–4 minutes until browned, breaking it up with a spatula.
- Stir in mushrooms, garlic, salt, pepper, Dijon mustard, Worcestershire sauce, soy sauce, and chicken stock. Add tomato paste if using.
- Cover and simmer for 10 minutes.
- Add spinach and cook until wilted. Sprinkle in flour, stirring well to avoid clumps, until the sauce thickens.
- Stir in sour cream, adjust seasoning, and serve over pasta, rice, or quinoa.
Notes
Use ground turkey or chicken for a leaner option.
Swap spinach with kale or Swiss chard for a different texture.
For dairy-free, substitute coconut cream or cashew cream for sour cream.
Add extra vegetables like bell peppers, zucchini, or peas for more nutrients.
Store leftovers in the fridge for up to 3 days; for freezing, leave out the sour cream and add it after reheating.
To avoid curdling, stir in sour cream off the heat.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
