Hamburger stroganoff is a family favorite at our house. The kids love this easy skillet dinner with ground beef and its rich, comforting flavors. I also appreciate how simple cleanup is when everything cooks in one skillet.
We lightened the original recipe and used fortified pasta to make this a healthier option. At just over 400 calories per serving and taking about an hour to prepare, it’s a weeknight meal worth trying.
Table of Contents
- About this Light Stroganoff
- 🥘 Ground Beef Stroganoff Ingredients
- 🔪 How to Make Hamburger Stroganoff
- What to do with Leftovers
- Recipe Questions and Answers
- Skillet Hamburger Stroganoff Recipe
- More Recipes on the Healthier Side
About this Light Stroganoff
One-pot meals are some of my favorite dinners. Like our old-fashioned goulash, this light stroganoff is convenient, flavorful, and quick to make.
Lean ground beef and a reduced-fat cream sauce turn this into a healthier one-pot meal. We use calcium- and fiber-enriched pasta for extra nutrition, and tender mushrooms with a splash of Worcestershire sauce add savory depth.
Try other lighter recipes we enjoy, such as Easy Baked Asian-Style Haddock, Chicken with Chimichurri, or turkey burgers made in an air fryer.
🥘 Ground Beef Stroganoff Ingredients
We emphasize reduced-fat and low-sodium ingredients along with fresh vegetables like carrots, mushrooms, and flat-leaf parsley. These ingredients pair well with fortified pasta for a balanced meal.
Featured ingredients include:
- Lean ground beef (85–90% lean is recommended; choose organic or grass-fed when possible)
- White mushrooms (halved or quartered)
- Tomato paste (brown it briefly in the skillet to deepen the flavor)
- Low-sodium beef broth
- Worcestershire sauce
- Pasta (rigatoni or penne; hollow shapes hold the sauce well; choose calcium- and fiber-enriched pasta if available)
- Low-fat cream cheese
- Reduced-fat sour cream (Greek yogurt can be used as a substitute)
- Italian (flat-leaf) parsley, chopped
🔪 How to Make Hamburger Stroganoff
Gather your ingredients and a large skillet or Dutch oven. A plate or bowl for holding cooked components is helpful.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and sear until well browned while breaking it into small pieces. Transfer the beef to a dish, leaving the browned bits (fond) in the skillet.
- In the same skillet, sauté the mushrooms in a bit of oil over medium heat until browned and tender, about 8–10 minutes. Add the mushrooms to the beef.
- Add another tablespoon of oil to the skillet, then cook the diced onion, carrot, garlic, and paprika until the carrots are soft and the onion is slightly caramelized, about 10 minutes.
- Stir in the tomato paste and cook it with the vegetables for about three minutes to develop its sweetness.
- Pour in the beef broth, water, and Worcestershire sauce and bring the mixture to a simmer.
- Add the pasta and cook according to package directions, aiming for al dente (usually a minute or two less than the package time if you prefer firmer pasta).
- When the pasta is cooked, return the browned beef and mushrooms to the skillet and heat through.
- Remove the skillet from the heat, then stir in the low-fat cream cheese, reduced-fat sour cream (or Greek yogurt), and chopped parsley. Season with salt and pepper to taste and stir until smooth and creamy.
- Serve immediately, garnished with additional parsley or chives if desired.
What to do with Leftovers
Leftover stroganoff stores well. Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, in the microwave, or in a covered oven-safe dish. If freezing, slightly undercook the pasta or omit it and add freshly cooked pasta when reheating. Properly stored, this dish can be frozen for up to three months.
Recipe Questions and Answers
Yes. Freeze in airtight containers or zip-top bags with air removed. If you plan to freeze, undercook the pasta slightly or freeze the sauce separately and prepare fresh pasta when reheating. Label and date containers and store up to three months.
Tips for Freezing This
- Use freezer-safe bags or containers.
- Remove as much air as possible.
- Date the package before freezing.
Yes. Add everything except the cream cheese and pasta and slow cook on low for at least 4 hours. Stir in cream cheese about 30–40 minutes before serving (avoid boiling). If the sauce is too thin, stir in a tablespoon of flour to thicken. Cook pasta separately and combine when ready to serve.
This is a complete meal on its own, but a simple side salad, steamed vegetables, or crusty bread pair nicely. Mashed potatoes are also a popular alternative to pasta.
We hope you try this hamburger stroganoff and enjoy it as much as our family does. Feedback and suggestions are always welcome.
Skillet Hamburger Stroganoff
Equipment
- Large skillet
Ingredients
- 1 pound ground beef (85–90% lean)
- 3 tbsp extra-virgin olive oil, divided
- Kosher salt and black pepper, to taste
- 8–10 oz white mushrooms, halved or quartered
- 1 white onion, chopped
- 1 carrot, peeled and diced into 1/4-inch pieces (about 1 cup)
- 3 garlic cloves, finely chopped
- 1/2 tsp paprika
- 1/4 cup tomato paste
- 15 oz low-sodium beef broth
- 1 1/2 cups water
- 1 tbsp Worcestershire sauce
- 2 cups rigatoni pasta (calcium- and fiber-enriched; penne works too)
- 1/2 cup low-fat cream cheese, room temperature
- 1/2 cup reduced-fat sour cream (or Greek yogurt)
- 2 tbsp Italian parsley, chopped
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef, season with salt and pepper, and brown while breaking it up. Transfer to a dish and reserve the fond.
- In the same skillet, sauté mushrooms until browned, 8–10 minutes. Add them to the beef. Add remaining oil, then cook onion, carrot, garlic, and paprika until carrots are tender and onion is lightly browned, about 10 minutes.
- Stir in tomato paste and cook for about 3 minutes. Pour in broth, water, and Worcestershire sauce and bring to a simmer. Add pasta and cook until al dente. Return beef and mushrooms to the skillet and heat through.
- Remove from heat and stir in cream cheese, sour cream (or yogurt), and parsley. Season to taste and stir until the sauce is creamy. Serve immediately.
Notes
- Use other lean ground meats like turkey or chicken if preferred.
- Cremini or baby portobello mushrooms are good alternatives to white mushrooms.
- Penne can replace rigatoni.
- Serve over mashed potatoes instead of pasta for a different take.
Nutrition
Nutrition information is an approximation.
More Recipes on the Healthier Side
Stove top chicken dishes
Light Chicken Francese Recipe
Lighter Recipes
Blueberry Cantaloupe Clean Eating Breakfast
Common Side Dishes
Steamed Kale
Salads