Low-Calorie Low-Calorie Main Dish Low-Calorie Meat Low-Calorie Beef Ground Beef Stroganoff 4.6 (5) 5 Reviews How do you get classic beef stroganoff on the dinner table in under an hour? Use ground beef instead of cubed steak. Ground beef cooks in a fraction of the time but is just as delicious in a creamy sauce with mushrooms and served over whole-wheat noodles. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on May 13, 2025 Reviewed by Dietitian Sarah Pflugradt, Ph.D., RDN, CSCS Reviewed by Dietitian Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood Prep Time: 35 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Nutrition Profile: Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low-Sodium High-Protein Low-Calorie Jump to Nutrition Facts Jump to recipe Our healthy Ground Beef Stroganoff is weeknight comfort food with childhood nostalgia vibes. We kept all the classic flavors and textures with earthy mushrooms and antioxidant-packed onions and garlic sautéed in heart-healthy olive oil. Using protein-rich lean ground beef cuts back on the cooking time, but still gives big, meaty flavor. Speaking of big flavor, the Worcestershire sauce is the perfect pairing for a deep, rich umami taste—it's literally the secret sauce. This wouldn't be a stroganoff without sour cream, and the whole-wheat egg noodles are an ideal carb-y base to make this a complete meal. Keep reading for our expert tips on cooking technique, ingredient selection and more. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Use any variety of mushrooms, and feel free to mix them. We recommend cremini and white button mushrooms for their flavor, and they come presliced, saving prep time.We suggest whole-wheat egg noodles, but you can also use spaghetti, macaroni or another favorite pasta. Alternatively, you could serve the dish with rice or mashed potatoes.The sauce should remain at a simmer while you cook the pasta so it doesn't turn gummy. And don't overcook it because the meat can dry out.Fresh dill is a good substitute if you don't want to use parsley. Nutrition Notes Lean ground beef comes in many different fat percentages. Since the fat isn't drained in this recipe, try for 97% lean, which means 3% fat. It's good to limit the amount of saturated fat in your diet for good heart health. Lean beef is an excellent source of protein and also a source of iron, vitamin B12 and zinc. Onions and garlic, both alliums, are sources of prebiotic fiber, which means that eating these can help feed the good bacteria in your gut. Alliums are also heart-healthy vegetables and have antioxidants, which can help protect against cellular damage and reduce inflammation. Mushrooms are not technically a vegetable, but we treat them like one. They are very low in carbohydrates and are a source of B vitamins, which are essential for maintaining a healthy metabolism. They are also a source of fiber for regularity and digestive health. Whole-wheat egg noodles are an additional source of fiber in this dish. They are also an excellent source of healthy carbohydrates, which are essential for energy production. Carbohydrates are important to keep in the diet when increasing protein intake to build muscle. Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil 10-12 ounces mushrooms, sliced (3-3½ cups) 1 medium onion, chopped 2 cloves garlic, minced ¼ teaspoon salt ¼ teaspoon ground pepper 1 pound lean ground beef 1½ cups low-sodium beef broth, divided 1 tablespoon Worcestershire sauce ¼ cup all-purpose flour ½ cup sour cream 6 ounces whole-wheat egg noodles Chopped parsley for garnish Directions Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 3 cups mushrooms, onion, garlic, ¼ teaspoon salt and ¼ teaspoon pepper; cook, stirring, until softened, about 5 minutes. Add 1 pound beef and continue cooking, breaking it up with a wooden spoon, until no longer pink, about 5 minutes more. Add 1 cup broth and 1 tablespoon Worcestershire; bring to a boil. Whisk the remaining ½ cup broth and ¼ cup flour together in a small bowl. Add to the pan and cook, stirring, until thickened, about 1 minute longer. Remove from heat and stir in ½ cup sour cream. Photographer: Stacy K. Allen, Food Stylist: Margaret Dickey, Props: Hannah Greenwood Meanwhile, bring a large saucepan of water to a boil. Add 6 ounces noodles and cook according to package directions, about 8 minutes. Drain and serve with the stroganoff. Sprinkle with parsley, if desired. To make ahead Prepare stroganoff through Step 1 and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave. Frequently Asked Questions How did the dish get its name? Beef stroganoff originated in the 19th century in czarist Russia and is named after the wealthy Stroganov family. It is believed to have been created by the family's personal chef. How should I store and reheat leftovers? It's best to separate the noodles from the sauce and store each component in its own airtight container whenever possible. Store them in the refrigerator for about 3 days. When you're ready to reheat, you can use the microwave in short bursts of 30 to 60 seconds, stirring in between, until everything is heated through. Alternatively, you can heat the dish in a skillet over medium heat. Can I freeze stroganoff? You can freeze the sauce, but be aware that it may separate during heating. If that's not a concern, we recommend freezing just the sauce. Place it in a freezer-safe container and let it thaw in the refrigerator overnight. Then, you can prepare a fresh batch of noodles or whatever you plan to serve with the sauce. What should I serve with Ground Beef Stroganoff? We'd serve this recipe with our Green Bean Salad with Balsamic & Tomatoes, Arugula, Beet & Feta Salad or a Basic Green Salad with Vinaigrette. And don’t forget the rolls or a rustic loaf of bread for mopping up all that flavorful sauce. EatingWell.com, June 2018 Save Rate Print Nutrition Facts (per serving) 536 Calories 23g Fat 43g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 cup stroganoff & 1 cup noodles Calories 536 % Daily Value * Total Carbohydrate 43g 15% Dietary Fiber 5g 19% Total Sugars 6g Protein 34g 67% Total Fat 23g 30% Saturated Fat 8g 40% Cholesterol 90mg 30% Vitamin A 128IU 3% Vitamin C 5mg 5% Folate 40mcg 10% Sodium 451mg 20% Calcium 56mg 4% Iron 4mg 20% Magnesium 37mg 9% Potassium 758mg 16% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines