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30-Minute One-Pot Beef Stroganoff (Lightened)

All the creamy beef stroganoff comfort you crave — tender egg noodles, savory beef, and mushrooms in a lightened silky Greek-yogurt sauce — cooked in one pot in 30 minutes, about 34g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 3 cups low-sodium beef broth
  • 1 cup 2% milk
  • 8 oz wide egg noodles uncooked
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup plain 2% Greek yogurt at room temperature
  • 1/4 cup chopped fresh parsley plus more for serving
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided

Equipment

  • Large deep skillet with lid (12-inch) or a Dutch oven
  • Wooden spoon or spatula
  • Small bowl for tempering the yogurt

Method
 

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, breaking it into crumbles, until no pink remains, about 5 minutes. Transfer to a plate; leave the drippings.
  2. Add the mushrooms and onion to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden and the onion softens, about 5 minutes. Stir in the garlic, thyme, and flour; cook 1 minute more, until the flour smells toasty.
  3. Pour in the beef broth and milk, scraping up any browned bits. Stir in the Worcestershire sauce and Dijon mustard. Add the egg noodles, pushing them under the liquid. Bring to a lively simmer.
  4. Reduce the heat to medium-low, cover, and cook until the noodles are tender and the sauce has thickened, 8–10 minutes. Stir once or twice so the noodles don't stick.
  5. Scoop 1/2 cup of the hot sauce into a small bowl with the room-temperature Greek yogurt and stir until smooth. (This keeps the yogurt silky instead of curdling in the hot pot.)
  6. Stir the beef back into the pot. Remove from the heat and stir in the tempered yogurt mixture and the parsley until the sauce turns creamy. Season with the remaining salt and pepper to taste, and serve with extra parsley.

Notes

Food safety: ground beef must reach 160°F internally. Egg noodles cook directly in the pot — the one-pot enabler. Greek yogurt replaces full-fat sour cream; temper it with hot sauce and stir in off heat to keep it silky. Leftovers 4 days refrigerated; not ideal for freezing. Protein ~34g/serving estimated from USDA FoodData Central; not lab-tested.