Description
A healthier twist on the classic beef stroganoff, this creamy skillet dish uses cottage cheese for a protein-packed, tangy sauce. Perfect for a quick and comforting weeknight dinner.
Ingredients
Scale
For the Crust:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup cottage cheese
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 8 oz egg noodles, cooked and drained (or use pasta of choice)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
1. Prepare the Crust:
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add the diced onion and cook for 3 minutes until softened. Add minced garlic and sliced mushrooms, cooking for another 5 minutes until mushrooms release their liquid and begin to brown.
- Sprinkle the flour over the meat and vegetable mixture, stirring constantly for 1 minute to coat evenly.
- Pour in the beef broth, stirring continuously to create a smooth sauce. Bring to a simmer and cook for 2 minutes until thickened.
- Reduce heat to low, then stir in the cottage cheese, Dijon mustard, and Worcestershire sauce. Mix well until the cottage cheese is fully incorporated and the sauce is creamy.
- Season with salt and pepper to taste. Add the cooked egg noodles to the skillet, tossing gently to combine. Serve hot, garnished with fresh parsley if desired.
Notes
You can customize the seasonings to taste. For extra richness, add a tablespoon of sour cream along with the cottage cheese. To make it gluten-free, use gluten-free flour and pasta.