Beef Stroganoff With Carrots and Potatoes

Healthy Hamburger Helper Beef Stroganoff is packed with veggies, comes together in one pot for minimal clean up and is freezer-friendly!

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Is beef stroganoff healthy?

Beef stroganoff by itself isn't the healthiest meal, but it can made healthier quite easily by adding in extra veggies, using a leaner cut of beef and cutting back on the sour cream as I've done in this recipe.

Ultimately, the extra veggies add a ton of flavour and also make this dish a whole meal where you don't need to serve a salad or other veggies on the side to round it out.

Hamburger Helper Beef Stroganoff recipe

This recipe is more reminiscent of Hamburger Helper Beef Stroganoff than it is traditional stroganoff – this means you can use ground beef instead of a beef chuck so it's ready much faster.

You really need to stew beef chuck for long time to get the meat tender so my recipe uses extra-lean ground beef to speed things up – you can even technically use ground turkey to make this recipe even healthier!

Ingredients and substitutions

• Olive oil – Any neutral oil like avocado oil, sunflower oil or vegetable oil will work.
• Yellow onion – White onions or shallots are a good alternative to yellow onion in this recipe.
• Garlic – You can use fresh or jarred minced garlic.
• Mushrooms – Mushrooms are a key ingredient in stroganoff but the kind of mushrooms you use is up to you (cremini, portobello, baby portabella or mixed mushrooms)
• Red wine – Pick any dry red wine of your choice – a dry white wine also works, or you can leave the wine out altogether.
• Carrots, celery & red pepper – feel free to use any vegetables you'd like.
• Ground beef – For a more meaty effect you can use steak pieces or rib eye. You can also use ground turkey in place of the beef, or leave the meat out altogether for a veggie stroganoff.
• Flour – Cornstarch can be used to coat the beef and thicken the mixture as well. You don't need flour or cornstarch, but it does make the sauce thicker.
• Beef broth – Beef broth will compliment the flavours of the beef used but you can use chicken or vegetable broth.
• Egg noodles – Feel free to substitute the egg noodles for other pastas.
• Sour cream – Greek yogurt is a great alternative for sour cream in this dish.
• Fresh spinach – I recommend spinach but any other leafy green will also work.

Storing and reheating

To store your beef stroganoff, let the dish cool down then place individual servings in airtight glass containers. Storing them in individual servings makes warming up leftovers so much easier! Once it's stored in the fridge, it will last for up to four or five days. That means you have a delicious meal ready for the week!

When you're ready to eat your beef stroganoff, sprinkle some water overtop to help avoid dry noodles, then warm it up in the microwave for 1-2 minutes until heated through. Eat right out of the meal prep container or serve on a plate and enjoy!

Freezing this recipe

Beef stroganoff is actually an ideal dish to freeze and allows for this delicious meal to last even longer! To freeze, make sure the dish has cooled down entirely to room temperature. Scoop the beef stroganoff into airtight containers and store in the freezer for up to 3 months.

To reheat, sprinkle some water overtop and then reheat from frozen in the microwave for 5-6 minutes, stirring partway through. You can also reheat in a 375 F oven for 40-45 minutes.

More one pot comfort food meals

• Slow Cooker Beef Stroganoff (more traditional stroganoff recipe)
• The Original Hamburger Helper(cheeseburger version)
• Lasagna Soup
• Crockpot Swedish Meatballs

Meal prep tools

• Grab some Glass meal prep bowls if you plan on packing this up for lunch
• I get all my grass-fed ground beef from Butcher Box
• Freeze this recipe in glass microwave-safe bowls up to 3 months
• These Foil Containers are also great for freezing individual servings of meals

• ▢ 340 g egg noodles
• ▢ 1 tbsp olive oil
• ▢ 1 yellow onion or 2 shallots, diced Go with shallots for a richer flavour if you have some on hand
• ▢ 2 cloves garlic minced
• ▢ 1 lb chopped mushrooms
• ▢ 1/4 cup red wine
• ▢ 2 carrots finely chopped
• ▢ 2 stalks celery finely chopped
• ▢ 1 lb extra-lean ground beef
• ▢ 1 tsp salt
• ▢ 1/2 tsp pepper
• ▢ 1 small red pepper, diced
• ▢ 2 tbsp flour
• ▢ 2 cups beef broth
• ▢ 3/4 cup sour cream
• ▢ 2 cups chopped baby spinach

• Bring a large pot of salted water to a boil. Add package of egg noodles and boil for 4-5 minutes, then drain and set aside. Noodles should be al dente.

• Heat olive oil over med-high heat in a large pot. Add onions (or shallots) and garlic, sautéing for 1 min until fragrant. Add mushrooms, carrots and celery, cooking for 3-4 min until mushrooms start to release liquid and veggies are tender.

• NOTE: You can stir in red peppers at this point along with the other veggies if you like a softer texture, but I like mine to be very tender-crisp and I find they get overcooked for my taste unless added in at the very end. Keep in mind they will continue to cook as they sit in the hot mixture, and when you reheat leftovers.

• Add ground beef and cook until browned (about 5 minutes), then add red wine, salt & pepper and flour, tossing to combine.

• Add beef stock and cooked noodles, bringing to a boil and cooking for 1-2 minutes until mixture starts to thicken. Stir in sour cream, red pepper and spinach, then remove from heat. Serve and enjoy! Leftovers will last in the fridge up to 5 days - I recommend sprinkling some water overtop before reheating.

• FREEZING INSTRUCTIONS: Freeze leftovers in individual portion sizes in glass bowls or foil containers. Make sure to sprinkle some water overtop before reheating. If using foil, reheat in 375F oven for 40-45 min. If using glass bowls, reheat in microwave on high for 5-6 minutes, stirring halfway through.

Calories: 470 kcal | Carbohydrates: 54 g | Protein: 29 g | Fat: 15 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 109 mg | Sodium: 802 mg | Potassium: 912 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 4943 IU | Vitamin C: 22 mg | Calcium: 91 mg | Iron: 4 mg

Hey there, my name's Taylor! I'm the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner's guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

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Source: https://thegirlonbloor.com/one-pot-healthy-beef-stroganoff/

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