Your family will love this hearty, creamy ground beef stroganoff served over egg noodles. You will love that it’s made from scratch and still ready in under 30 minutes.
I wasn’t quite sure what to call this recipe. Healthy Stroganoff? Yes. Hamburger Stroganoff? Check. Turkey Stroganoff? Ground beef or turkey works, so sure. Stroganoff from Scratch? Checkerooni. Let’s just call it Healthy Ground Turkey or Beef Stroganoff from Scratch. Rolls off the tongue, doesn’t it?
Really, it doesn’t matter what you call it as long as you serve it up for dinner! Your family will love this meaty, creamy stroganoff served over egg noodles, and you will love that it’s ready in under 30 minutes.
This recipe uses olive oil and Greek yogurt, making it healthier than the classic version with heavy cream, butter, or canned soups. Add some sliced tomatoes or a simple salad on the side, and you’ve got a perfect weeknight dinner. I hope you will come back to this hamburger stroganoff recipe any time you need a healthy, quick meal to please your whole family!
- 12 ounces egg noodles whole wheat if you can find them
- 2 teaspoons olive oil plus 2 tbsp. for noodles if desired
- 1 pound ground turkey or beef
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon dried oregano
- 8 ounces mushrooms sliced
- 2 tablespoons flour
- 1/2 cup chicken broth plus up to 1/2 more if needed
- 1/2 cup milk
- 1/2 cup greek yogurt or sour cream
- freshly ground black pepper and kosher salt to taste
Bring a large pot of lightly salted water to a boil. Cook noodles according to package directions, drain and set aside. If noodles are done more than a few minutes before your stroganoff is ready, you can toss them with 2 tsp. olive oil to prevent them from sticking together.
Meanwhile, heat olive oil in a 12″ skillet over medium-high heat. Add ground meat, and brown and crumble. About halfway through cooking the meat, stir in soy sauce, worcestershire sauce, and oregano, and mushrooms. Continue cooking until meat is cooked through.
Sprinkle flour over the meat mixture, and stir until meat and mushroom are well coated. Slowly stir in chicken broth and then milk, stirring constantly, until smooth. Reduce heat to medium, and bring to a simmer. Stir in yogurt, and return to a simmer. If sauce is thicker than you would like, stir in up to ½ c. more chicken broth to your desired consistency. Cook 2-3 minutes longer before serving.
Taste stroganoff, and add salt and pepper to taste. Serve over cooked egg noodles.
This is even better the second day, so it’s great for lunch leftovers!
- Prep Time: 10
- Cook Time: 15
- Category: Main
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