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Creamy Ground Beef Stroganoff Recipe with Greek Yogurt

Ground Beef Stroganoff {with Greek Yogurt}

This lighter Ground Beef Stroganoff combines savory ground beef and sliced mushrooms in a creamy sauce made with Greek yogurt. It delivers the comforting flavors of a classic stroganoff while cutting back on heavy cream and excess butter. Serve it on its own, spooned over egg noodles, or alongside rice for a quick weeknight meal that’s rich in protein and easy to prepare.

Ground Beef Stroganoff {with Greek Yogurt}

Traditional stroganoff recipes often call for heavy cream or canned soup. This version uses Greek yogurt for a tangy, protein-packed creaminess and reduces the amount of butter. The result is a satisfying, slightly lighter dish that still delivers deep, savory flavor from mushrooms, Dijon, and Worcestershire sauce.

Ground Beef Stroganoff {with Greek Yogurt}

How to make Ground Beef Stroganoff

  1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1 lb ground beef with ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking the meat apart, until no longer pink.
    2. cooking the ground beef in a large cast iron skillet for the Ground Beef Stroganoff {with Greek Yogurt}
  2. Turn off the heat and transfer the cooked beef to a bowl. Cover and set aside while you cook the vegetables.
    3. reserving the cooked ground beef into a bowl.
  3. Return the skillet to medium-high heat and melt 2 tablespoons butter. Add ½ cup finely diced onion and 8 oz sliced baby bella (crimini) mushrooms. Sauté about 3–5 minutes, until the onions are translucent and the mushrooms are tender.
    4. sautéed onions and baby bella mushrooms
  4. Stir in 3 minced garlic cloves and 2 tablespoons all-purpose flour. Cook for less than a minute until the flour is fragrant and coats the vegetables.
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  5. Pour in ½ cup white wine and cook for about 2 minutes, scraping up any browned bits from the pan with a spatula. This deglazing step adds depth of flavor.
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  6. Stir in 1 cup beef broth, 1 tablespoon Worcestershire sauce, and 1 teaspoon Dijon mustard. Bring the mixture to a simmer, then reduce heat to medium-low and simmer about 5 minutes, until slightly thickened.
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  7. Remove the skillet from the heat and gently fold in ¾ cup 2% Greek yogurt (you may use full-fat if preferred) and the reserved cooked beef. Stir until combined and the sauce is smooth. Avoid returning to high heat after adding yogurt to prevent curdling.
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  8. Taste and adjust seasoning with salt and pepper as needed (the original recipe uses about ¼ teaspoon each). Sprinkle with a handful of chopped parsley for freshness.
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  9. Serve over egg noodles, pasta, brown or white rice, or enjoy on its own for a lower-carb option.
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Recipe Notes

  • Beef: This recipe uses 85% lean ground beef, which typically does not require draining. If you use higher-fat ground beef, drain excess fat before setting the meat aside.
  • Serve over: Egg noodles, other pasta shapes, or brown/white rice work well.
  • Keto-friendly option: For a low-carb meal, skip the noodles and serve the beef mixture over cauliflower rice or with a green vegetable.
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How to Store Ground Beef Stroganoff

  • For best results: Store the sauce and pasta/rice separately to keep textures fresh.
  • Fridge: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave until heated through.
  • Freezer: Freeze the beef mixture (without noodles or rice) in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator and reheat on the stovetop or in the microwave.
  • Tip: After reheating, stir in a splash of fresh Greek yogurt to refresh the sauce and restore creaminess.
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Enjoy this comforting dish with family and friends—simple to make, full of flavor, and lighter than the classic version thanks to Greek yogurt.

Ground Beef Stroganoff {with Greek Yogurt} — Recipe Details

A healthier twist on classic beef stroganoff using Greek yogurt for a creamy, tangy sauce. Ready in about 45 minutes and serves 4–6 people.

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes

Servings: 4 (up to 6) | Calories per serving: 280 kcal

Ingredients

  • 1 lb ground beef (85% lean recommended)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil (optional if using a nonstick pan)
  • ½ cup finely diced onion (yellow onion suggested)
  • 3 cloves garlic, minced
  • 8 oz baby bella (crimini) mushrooms, sliced
  • 1 cup beef broth
  • ½ cup white wine
  • ¾ cup 2% Greek yogurt (or full-fat if preferred)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste (about ¼ teaspoon each at the end)

Garnish

  • Chopped parsley

Instructions (Concise)

  1. Brown the ground beef with salt and pepper; transfer to a bowl.
  2. Sauté onions and mushrooms in butter until soft.
  3. Add garlic and flour; cook briefly.
  4. Deglaze with white wine, then add beef broth, Worcestershire, and Dijon. Simmer to thicken.
  5. Remove from heat and stir in Greek yogurt and the cooked beef. Season to taste and garnish with parsley.
  6. Serve over egg noodles, pasta, or rice, or enjoy as a low-carb meal on its own.

Nutrition Highlights (per serving)

Calories: 280 kcal | Carbohydrates: 6 g | Protein: 19.3 g | Fat: 18.3 g | Saturated Fat: 7.8 g

Notes

  • If using fattier ground beef, drain excess grease after browning.
  • For a keto-friendly meal, serve over cauliflower rice or simply eat the beef mixture on its own.
Ground Beef Stroganoff {with Greek Yogurt}

Looking for more ground beef ideas?

This recipe pairs well with simple sides like steamed vegetables, a crisp salad, or buttered egg noodles. Try substituting different mushrooms or adding a splash of balsamic for variation.