Description
A healthier twist on classic beef stroganoff, made creamy with cottage cheese and cooked in a single skillet for easy cleanup.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cottage cheese
- 1/2 cup sour cream (optional for extra creaminess)
- 8 oz egg noodles, cooked according to package directions
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat.
- Add diced onion and minced garlic to the skillet; cook for 2-3 minutes until softened.
- Stir in sliced mushrooms and cook for another 4-5 minutes until they release their moisture and begin to brown.
- Pour in beef broth, Worcestershire sauce, paprika, salt, and pepper. Stir well and bring to a simmer.
- Reduce heat to low, then stir in cottage cheese and sour cream (if using). Mix until the sauce is smooth and creamy.
- Add the cooked egg noodles to the skillet, tossing gently to coat with the sauce. Cook for 1-2 minutes until everything is heated through.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste, such as adding a pinch of cayenne for heat or swapping mushrooms for another vegetable like bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American