Healthy Beef Stroganoff

This healthier version of Beef Stroganoff is made easy in one pot and packed with extra veggies for a nutritious twist on a classic dish.

I love putting a lighter twist on classic comfort food, and this beef stroganoff is no exception. It’s super easy to make and leftovers taste even better.

Why you’ll love this recipe

• One-pot meal: Everything cooks together in a single pot for easy cooking and minimal cleanup.
• Healthy comfort food: All the creamy, savoury flavours of classic beef stroganoff, but packed with extra veggies and lighter ingredients making it more nutritious.

Ingredients and substitutions

• Olive oil – Any neutral oil like avocado, sunflower or vegetable. 
• Yellow onion – Swap with white onions or shallots.
• Garlic – Fresh or jarred minced garlic.
• Mushrooms – Mushrooms are a key! Cremini, portobello, baby portabella, or a mix.
• Red wine – Dry red or white wine, or skip it entirely.
• Carrots, celery & red pepper – feel free to use any vegetables you’d like.
• Ground beef – Try steak pieces, ribeye, or ground turkey. For vegetarian, leave meat out.
• Flour – Thickens the sauce; cornstarch works too, or leave it out.
• Beef broth – Beef broth is best but you can use chicken or vegetable broth.
• Egg noodles – Feel free to substitute the egg noodles for other pastas.
• Sour cream – Greek yogurt is a lighter alternative.
• Fresh spinach – I recommend spinach but any other leafy green will also work.

How to make healthy beef stroganoff

Step 1: Cook egg noodles.

Cook the noodles according your package instruction.

Step 2: Cook the veggies.

Sauté onions and garlic, then add mushrooms, carrots, and celery.

Step 3: Toss in the meat.

Add ground beef and cook until browned.

Step 4: Add wine and flour.

Stir in red wine, salt, pepper, and flour.

Step 5: Pour in broth and noodles.

Add the beef stock and cooked noodles.

Step 6: Finish and serve.

Stir in sour cream, red pepper, and spinach. Serve hot and enjoy!

Frequently asked questions

Is beef stroganoff healthy?

Beef stroganoff by itself isn’t the healthiest meal, but it can made healthier quite easily by adding in extra veggies, using a leaner cut of beef and cutting back on the sour cream as I’ve done in this recipe. Ultimately, the extra veggies add a ton of flavour and also make this dish a whole meal where you don’t need to serve a salad or other veggies on the side to round it out.

How can I prevent the sour cream from curdling in the sauce?

To avoid curdling, remove the pan from heat before stirring in the sour cream.

Can I make this beef stroganoff gluten-free?

Absolutely! You just need to use gluten-free pasta and thickening agents like cornstarch instead of flour.

What to serve with this dish

This healthier beef stroganoff is a meal on its own with all those veggies I added, but here are some tasty ideas if you want to round it out:

• Whole grain crusty bread or toasted bread to soak up any extra sauce.
• A simple green salad with a light vinaigrette.
• Roasted vegetables like asparagus, broccoli or green beans.

Storing and reheating

Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheating: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through. Make sure to add a little water to help it come back to life.

Freezing: Freeze without the sour cream for up to 3 months in a freezer-safe container.

Defrosting & Reheating: Thaw in the fridge overnight, reheat on the stovetop, and stir in the sour cream just before serving for the creamiest results.