Description
A healthier twist on classic beef stroganoff using creamy cottage cheese for a high-protein, low-fat sauce. Ready in 30 minutes in one skillet.
Ingredients
Scale
- 1 lb lean ground beef (90/10)
- 1 medium onion, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup beef broth, low sodium
- 1 cup low-fat cottage cheese, blended until smooth
- 1 tbsp Dijon mustard
- 1 tsp paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 8 oz egg noodles or zoodles (for serving)
Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef until no longer pink. Remove and set aside.
- In the same skillet, add onion and mushrooms; cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- Sprinkle flour over the vegetables; stir and cook for 1 minute.
- Slowly pour in beef broth while stirring. Bring to a simmer and cook until thickened, about 2 minutes.
- Reduce heat to low. Stir in the blended cottage cheese, Dijon mustard, paprika, and cooked beef. Stir until heated through. Season with salt and pepper.
- Serve over noodles or zoodles. Garnish with parsley.
Notes
To blend cottage cheese, use a blender or food processor until smooth. For a gluten-free option, use cornstarch instead of flour (mix 1 tbsp cornstarch with 2 tbsp water). This dish is also great over cauliflower rice for a low-carb meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Russian
Nutrition
- Calories: 380
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 35g