My Beef Stroganoff Recipe gets an lower fat (Trim Healthy Mama E style) makeover in this family favorite recipe. This savory beef dish boasts a flavorful, creamy gravy- it’s the perfect compliment to pasta or rice; and it’s also super quick and easy to make! (This is a reblog of an older recipe from my archives, updated with nice photos)
This ground Beef Stroganoff has been a favorite of mine since I was a little girl. It’s one of those classics that my Mom taught me how to make, and it still gets frequent requests around my own dinner table. Growing up, we made this dish with a can of cream of mushroom soup and a whole carton of sour cream. I’ve created a healthier, lighter version that’s JUST as flavorful.
If you’re a Trim Healthy Mama, you may use full fat sour cream to create a crossover meal, or use the lower fat version to create a filling E dinner when served over brown rice. I know lots of you are wanting ideas for good E meals. Give this one a try!
Beef Stroganoff Recipe
This is what you’ll need:
1 pound of ground beef, a few cloves of garlic, one onion, a mushroom soup cube, 1 cup of unsweetened almond milk (or other dairy free, low fat alternative), 0% Greek yogurt, and glucomannan and a tablespoon of butter (not pictured). I like to serve this over brown rice, so that’s already in the cooker at this point.
Step one: Melt butter, and saute chopped up onion in a skillet until tender. Toss in chopped garlic for just a minute or so, and then add your beef. I like to brown my beef well…I like some dark brown crusty spots on the bottom. It adds such a rich beefy flavor!
Make a hole in the middle of the ground beef, and pour your milk in,
Add your mushroom cube…
Measure out 1/2-1 tsp of gluccomannan, and get your whisk ready. Sprinkle a light layer of gluccie over the top of the milk as you whisk. You should see it start pulling together into a rich, thick sauce. I start with 1/2 t. and go from there.
Add your 0% Greek yogurt to the pan next. Stir to blend it all in. 
Add salt/pepper to taste and adjust seasonings to your liking.
Serve over brown rice with a side of steamed veggies or a side salad.
Here is your printable E style beef stroganoff recipe
- 1 T. butter
- 1 small onion
- 2 cloves minced garlic (the more the better, IMO...I think I usually throw in 4-5 cloves)
- 1 lb. of ground beef
- salt and pepper to taste
- steak seasonings and parsley to taste
- 1 cream of mushroom cube (from the cream of mushroom recipe here)
- ½-1 teaspoon glucomannan powder
- 1 cup of unsweetened almond milk
- 1 cup unsweetened 0% Greek yogurt (for an E meal) or full fat sour cream (Crossover)
- Add ground beef, and brown. Cook the beef until a toasty brown develops on the bottom of some of the meat, and it has a rich, roasted smell. Transfer meat to colander, and rinse with very hot water to remove fat. This step can be skipped if you are using a very lean grassfed beef or venison...if in doubt, just rinse.
- Chop up the onions and garlic. Melt butter in a skillet over medium heat. Cook onions in butter for a minute, and then add garlic and stir. Make a hole in the center of the skillet, and melt down a cream of mushroom soup cube.
- Pour your cup of almond milk over this, and gently sprinkle the gluccomannan into a thin layer over the liquid, whisking as you sprinkle. Stir until it comes together into a gravy.
- Stir in Sour Cream and seasonings to taste. Blend in well and cook until warmed through.
To create a Crossover meal, serve with an S side dish or dessert, &/or use full fat sour cream in place of the Greek yogurt.
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Stacy says
June 4, 2013 at 7:13 AMYummy! Pinned! 🙂
Melissa Ford says
June 4, 2013 at 8:59 PMThis is fantastic. My family loved it! My husband said this goes into the ‘make again’ recipe book. My mom was still talking about it before dinner tonight! 🙂
Katie says
June 11, 2013 at 6:20 PMWe had this tonight for dinner. So yummy! Definitely a keeper! Thanks for this recipe….
Rebecc says
June 24, 2013 at 9:49 PMWhen you say “add sour cream” in the recipe, you mean yogurt subbing for sour cream, right? Will be trying this….have never subbed yogurt for sour cream but I’m sure it’s just as good.
Its_Gwen says
June 25, 2013 at 10:50 PMYes…thank you! The 0% Greek yogurt tastes almost *exactly* like Sour Cream to me. It’s really a fantastic sub.
Jeanetta Andrews says
January 17, 2014 at 1:58 PMCan you use sour cream instead? Are the calories and nut. Info just as good, or is yogurt more superior to use? Thanks!
Its_Gwen says
January 17, 2014 at 8:11 PMSince I use this one with brown rice, I use a fat free Greek Yogurt, but you could also use ff sour cream. I believe Greek yogurt has more protein, but with the meat that wouldn’t really be critical. 🙂
Julia says
February 27, 2014 at 2:44 PMSo could I make this without the cream of mushroom cubes?
Its_Gwen says
March 4, 2014 at 11:31 PMThey add a lot to the flavor, so I always use them. 🙂
Michelle Barbieri Bailey says
March 15, 2014 at 12:18 PMI thought ground beef was an automatic S meal?
Sounds de-lish! !!! Thank you
Its_Gwen says
March 26, 2014 at 10:39 PMIf you rinse it after browning, it becomes lean enough to use for E meals. Cool, huh!
janette says
August 24, 2016 at 11:35 AMI have always boiled my ground beef, instead of frying it. Gets the grease out. Just strain it & dump it back into your pan. The meat will be a light brown so you’ll know it’s done. Hint: Put on a “rubber” glove & squish it in warm water to mix it easily & then your hand stays clean, & it’s super easy.
cheryl says
May 5, 2014 at 4:32 PMI thought a tablespoon of butter is an S meal. This website is very confusing.
Its_Gwen says
May 6, 2014 at 2:11 PMHi Cheryl, I’m sorry you’re confused. A Tablespoon of butter would not be a problem in a meal that has many servings…you’d just want around a teaspoon of fat max per serving to stay in E territory for your meal.
Shannon says
March 10, 2015 at 3:01 PMWhat can I use if I don’t have one of your cubes for the mushroom?
Gwen Brown says
March 11, 2015 at 9:10 AMI’d add a shake of worchestershire for flavor, and some finely diced mushrooms if you’ve got em. And a couple shakes of onion powder. You just want a flavor boost. 🙂
Carolyn says
June 1, 2015 at 8:38 PMI thought beef was always an S??
Gwen Brown says
June 1, 2015 at 11:36 PMI used very lean grassfed beef, which can be used in an E or FP setting because it’s so low in fat. If you want to use regular ground beef, you can brown it and rinse it in warm water (and drain the grease from the pan) and then continue with the recipe as written. 🙂
Dirinda Westfall Lacen says
June 4, 2015 at 2:50 PMThis looks promising! Where can I find mushroom soup cubes? Did you freeze some, or are they like bullion cubes?
Gwen Brown says
June 4, 2015 at 9:35 PMHi Dirinda! They’re a really quickie way of prepping just the herbed mushrooms, and it makes enough for a dozen meals! So I freeze them to keep them on hand. Here’s how I do it! Cream of Mushroom Soup Cubes
Kelly says
July 4, 2015 at 1:38 PMGwen,
The recipe looks great! If I wanted to make this a ‘S’ meal, what brands/kinds of noodles should I use? Thank you – looks lovely!
Gwen Brown says
July 5, 2015 at 9:40 PMIf you’re doing the THM plan, then you could use Dreamfield’s pasta to keep it in an S setting.
Jodi Jones says
August 11, 2015 at 12:22 PMCould I just use corn starch? My glucci hasn’t come in yet.
Gwen Brown says
August 13, 2015 at 9:59 PMCorn starch works really well as a thickener, but it’s pure starch, so it will bump up your carbs a bit. Gluccie won’t. I’d probably opt to use sprouted flour if you have that on hand as a thickener.
Carmen says
February 10, 2016 at 3:52 PMThis looks really good! Would you need to rinse the ground beef to remove excess fat to make it an E? Also, where would you find a mushroom cube and/or what could you use in replace of? TIA!
Gwen Brown says
February 10, 2016 at 4:28 PMHi Carmen! The printable recipe gives full instructions and links to the mushroom cube recipe. That one comes together really quickly, and I’ve whipped up a new batch in the skillet before starting the stroganoff if I was out of mushroom cubes. 🙂 It makes enough to where you have lots to freeze and use later. It’s the most convenient way I’ve found to get the full flavor of mushroom soup without the icky can ingredients. 🙂
Donna Crase says
March 23, 2016 at 12:17 PMThis looks yummy. Thank you for posting this. My question is this, and please be mindful of my ignorance as I am fairly new to the THM way. Why is this an E and not and S? I was thinking that the fat in the burger would make it too high to be an E.
Gwen Brown says
April 20, 2016 at 3:49 PME (energizing) meals are fueled by healthy carb sources. With the brown rice, this would definitely fall into E territory. You’re right to be thinking of fat content, but since the recipes suggests rinsing the beef once it’s cooked, that brings the fat into range. Hope that helps!
Cheryl says
May 6, 2016 at 6:58 PMIs there anything that could be subbed for the mushroom cube? We have a mushroom-free house (the hubs can’t have them) but I would love to try this recipe! I am having such a hard time with E meals.
Gwen Brown says
May 10, 2016 at 1:42 PMJust omit if you don’t care for mushrooms…it’s just a flavoring option. 🙂 You can add other herbs or diced or caramelized onions to add flavor if you want.
Julie says
April 3, 2017 at 6:36 PMWould it still be an Email if you used rice cauliflower?
Gwen Brown says
May 5, 2017 at 11:42 AMWell, the rice adds the healthy carb component that takes it into E territory. If you added another source of healthy carbs, like a piece of fruit, then it could still stay an E with cauli-rice.
Janna says
April 13, 2017 at 8:31 PMJust made this for dinner tonight. Mine was bland. Since you didn’t say what steak seasoning you used, I thought perhaps I used the wrong brand. I bought Weber Chicago Steak seasoning–could this have resulted in the bland taste?
Gwen Brown says
April 14, 2017 at 3:47 PMHi Janna,
I used the McCormick Grill Mates seasoning. And I am a “season to taste” girl when I cook. 🙂 So if it’s too bland, just add more to taste.