High Protein Beef Stroganoff

Beef stroganoff is one of those classic, nostalgic dishes for so many of us. I remember my grandmother making a big batch for Sunday supper and my entire family would gather around together to enjoy it. That’s why when we started looking for the best high protein pasta recipes to make, I knew we had to have a high protein Beef Stroganoff dish. Cottage cheese adds a big helping of protein and creaminess to this dish, while some of the classic ingredients like mushrooms, onion, and garlic keep the flavor true to the original flavor.

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Blending the cottage cheese in this recipe improves the texture of your sauce and also makes it look more appealing for any picky eaters you may have in your family. They’ll have no idea that anything in this recipe is different from how you “normally” make it. * Wink *

High Protein Beef Stroganoff Recipe Tips:

+ We used egg noodles in this recipe to keep it more traditional, but you could easily substitute your favorite high protein pasta noodle option.

+ Store your leftovers in an airtight container and either warm up back on the stovetop or in the microwave with a wet paper towel over the dish to help the noodles keep a nice texture.

High Protein Beef Stroganoff

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

If you're looking for high protein pasta recipes, try this high protein beef stroganoff recipe. It's a healthy take on the classic dish.

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Ingredients

 

Yield: 4 servings

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• 1 cup cottage cheese, room temperature
• 2 tbsp olive oil
• 1/2 lb mushrooms, sliced
• pinch of salt and pepper
• 1 lb ground beef
• 1/2 cup diced onion, about a medium sized onion
• 3 cloves garlic, grated
• 1 tsp fresh thyme leaves
• 3 tbsp all-purpose flour
• 1 tbsp Worcestershire sauce
• 5 cups beef broth
• 12 oz egg noodles, or favorite pasta noodles
• fresh parsley, chopped, to serve

Equipment

• 1 Blender

Instructions

 

• Blend the cottage cheese until smooth.
• Heat a medium pot over medium heat and add the oil. Once heated, add the mushrooms. Season with a pinch of salt and pepper and sauté, stirring occasionally, until mostly tender, about 8 minutes.
• Stir in the beef and onion and continue cooking, stirring often, until the beef is browned and the onion is tender, about 8 more minutes.
• Stir in the garlic and thyme and saute another minute. Sprinkle the flour over the beef mixture and stir, cooking the flour for about 2 minutes.
• Add the Worcestershire and beef broth and bring to a low boil.
• Add the egg noodles. Cover and cook, stirring every 3 minutes or so, until the noodles are cooked through.
• Stir in the blended cottage cheese until smooth and creamy.
• Serve hot with parsley and extra ground black pepper and enjoy!

Author: Lindsay Viker

Course: dinner, lunch, Main Course

Calories: 709kcal, Carbohydrates: 72g, Protein: 47g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 154mg, Sodium: 1434mg, Potassium: 1050mg, Fiber: 4g, Sugar: 5g, Vitamin A: 154IU, Vitamin C: 5mg, Calcium: 123mg, Iron: 6mg

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