Recipe

Light Hamburger Stroganoff

A lighter, herb-forward take on the cozy classic with tender beef, mushrooms, and a bright, creamy sauce that still hugs the noodles.

By Matt Campbell

•

4.8

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Stroganoff is one of those “everyone relax, dinner is handled” meals. But the classic version can tip heavy fast, especially when it is built on lots of sour cream, butter, and a thick flour situation.

This Light Hamburger Stroganoff keeps the comfort, keeps the savory, and adds a little lift with fresh herbs, lemon, and a creamy base that does not feel like a nap. It is weeknight-friendly, budget-friendly, and the sauce still does that glossy, clingy thing we all want it to do.

Why It Works

Big flavor, lighter feel: Greek yogurt plus a little sour cream gives tang and creaminess without going overly rich.
Herbal finish: Dill and parsley make the whole dish taste fresher and more “restaurant cozy” than cafeteria creamy.
Fast browning, better texture: You will brown the beef and mushrooms properly, which means deeper flavor and less watery sauce.
Easy sauce control: A small cornstarch slurry thickens cleanly, so you can skip heavy flour roux vibes.

Pairs Well With

Garlic Green Beans
Cucumber Dill Salad
Lemon Pepper Roasted Broccoli
Buttery Egg Noodles

Storage Tips

How to Store Leftovers

Stroganoff stores great, but creamy sauces can tighten up in the fridge. Here is how to keep it saucy.

Refrigerate: Cool, then store in an airtight container for 3 to 4 days (this aligns with common USDA guidance for cooked meat leftovers).
Freeze: You can freeze it for up to 2 months. Texture is best if you freeze the sauce and meat separately from the noodles. If you already mixed everything together, it will still freeze, but expect softer noodles after thawing.
Thaw: For best texture, thaw overnight in the refrigerator before reheating.
Reheat: Warm on the stove over low heat with 1 to 3 tablespoons broth or water, stirring often. This helps smooth the sauce back out. If using the microwave, heat in short bursts and stir between rounds.
Pro move: Add fresh dill or parsley after reheating. Herbs stay brighter that way.

Common Questions

What makes this stroganoff “light”?

We use lean ground beef, build flavor with mushrooms and aromatics, and keep the creaminess with Greek yogurt plus a little sour cream instead of going all-in on heavy dairy. It is still creamy, just not weighed down.

Can I use ground turkey instead of beef?

Yes. Use 93% lean ground turkey. Add an extra teaspoon Worcestershire and do not skip the browning step. Turkey needs that help to taste bold.

How do I keep Greek yogurt from curdling?

Two rules: lower the heat and temper it. Stir a few spoonfuls of hot sauce into the yogurt mixture first, then add it back to the pan. Also, do not let it boil.

Do I have to use mushrooms?

No, but they add that classic stroganoff depth. If you skip them, add a little extra onion and a touch more paprika for savory balance.

What noodles are best?

Egg noodles are the classic, but this is also great over whole wheat pasta, rice, or even mashed potatoes. For lower-carb, serve it over roasted cauliflower or zucchini noodles.

Any allergy or diet swaps?

This recipe contains dairy and typically gluten (noodles, and some Worcestershire brands). For gluten-free, use gluten-free noodles and double-check your Worcestershire label.

Can I make it ahead?

Yes. For best texture, make the sauce and beef mixture ahead and cook noodles fresh when you are ready to eat. If you are meal-prepping, keep noodles and sauce separate until serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan (12-inch is ideal)
Wooden spoon or spatula
Chef’s knife + cutting board
Measuring cups and spoons
Small bowl (for the yogurt mix and slurry)
Pot for noodles (if serving with pasta)

I love stroganoff, but I also love not feeling like I need to change into sweatpants immediately after eating it. This version started as a “what if we keep the cozy, but make it taste brighter?” experiment. The answer was herbs. Lots of them. Dill gives that classic tangy lift, parsley makes it taste fresh, and a tiny squeeze of lemon at the end makes the whole pan wake up. It is the kind of dinner that feels like comfort food with better posture.

Light Hamburger Stroganoff

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

8 oz egg noodles (or whole wheat pasta)
1 lb lean ground beef (90% to 93%)
1 tbsp olive oil (only if needed, depending on beef)
8 oz cremini mushrooms, sliced
1 small yellow onion, finely diced
3 garlic cloves, minced
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp sweet paprika
1 1/2 cups low-sodium beef broth
1 tbsp cornstarch + 2 tbsp cold water (slurry)
1/3 cup plain Greek yogurt (2% or whole)
1/4 cup sour cream (light or regular)
2 tbsp chopped fresh dill, plus more to finish
2 tbsp chopped fresh parsley, plus more to finish
1 to 2 tsp fresh lemon juice (optional but recommended)
Kosher salt and black pepper

Optional add-ins: a big handful of baby spinach, a pinch of red pepper flakes, or 1/4 cup grated Parmesan for extra savory punch.

Instructions

Boil the noodles. Bring a pot of salted water to a boil and cook egg noodles until just tender. Reserve 1/2 cup pasta water, then drain.
Brown the beef. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until deeply browned in spots, 6 to 8 minutes. Season with salt and pepper. Transfer to a plate, leaving a little fat in the pan. If the pan is dry, add 1 tbsp olive oil.
Brown the mushrooms and soften the onion. Add mushrooms to the skillet and let them sit for a minute before stirring. Cook until they release moisture and start to brown, 4 to 5 minutes. Add onion and cook until softened, 2 to 4 minutes. Stir in garlic and cook 30 seconds.
Build the flavor base. Stir in Dijon, Worcestershire, and paprika. Cook 30 seconds until fragrant.
Simmer. Add beef broth and bring to a gentle simmer. Return the beef to the pan and simmer for 3 minutes.
Thicken. Stir cornstarch with cold water in a small bowl. Slowly pour into the simmering sauce while stirring. Simmer 1 to 2 minutes until slightly thickened.
Make it creamy without curdling. In a bowl, mix Greek yogurt and sour cream. Reduce heat to low. Spoon a little hot sauce into the yogurt mixture and stir to warm it up, then stir everything back into the skillet. Keep it warm, but do not boil.
Herbs and finish. Stir in dill and parsley. Taste and adjust salt, pepper, and Worcestershire. If you want more tang, add a small squeeze of lemon juice. If you want it sharper, add a touch more mustard.
Toss and serve. If you plan to freeze portions, keep the sauce and noodles separate and store them that way. Otherwise, add drained noodles to the skillet and toss. Loosen with a splash of reserved pasta water if needed. Top with more herbs and plenty of black pepper.

Nutrition information is estimated.

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