This One Pan Beef Stroganoff is a family favorite- packed with 27 grams of protein and is incredibly delicious! It’s made in one pan for an easy clean up! Perfect for those busy weekday nights when you need dinner ready in 30 minutes!

Makes 6 servings

Every since Weight Watchers updated the new zero point food list which includes lean ground beef and steak…I’ve been making a lot more beef recipes my family loves!

This One Pot Beef Stroganoff is packed with juicy hearty beef, Bella mushrooms, Dijon mustard, white wine, and protein packed pasta for the most delicious one pot recipe!

What ingredients do I need to make this One Pan Stroganoff?

• Lean top sirloin, trimmed or 96% lean ground beef– I have made this with both and they are equally delicious!
• Cremini or Bella mushrooms– sliced
• Onion- diced
• Garlic- minced
• Light butter – I like to use Land O’Lakes light butter
• Kosher salt and freshly ground black pepper-to taste
• Fresh thyme-minced 
• All-purpose flour– you can use gluten free flour, if needed.
• Dry white wine- I like to use THIS one. It gives the dish some rich flavoring. If you don’t want to use white wine, feel free to add more beef broth.
• Low sodium beef broth-for sauce.
• Worcestershire sauce-for flavor.
• Dijon mustard-for flavor.
• Protein pasta– uncooked- I use Barilla Protein+(Plus) Cellentani Pasta. Feel free to use gluten free pasta, if needed.
• Non fat Greek yogurt or fat free half and half creamer- either one will work, and the overall point value per serving is the same.
• Fresh parsley-chopped for garnish

How do I make this One Pan Stroganoff?

Melt light butter in a large skillet over medium heat. Add the mushrooms and onion, and cook, stirring occasionally until mushrooms are browned, and the onions are translucent, about 3-5 minutes. Season the mushrooms and onion with salt and pepper, to taste.

Add beef to the mushrooms and onions and cook until browned, about 3 minutes. Break up ground beef (if using ground beef) with a spatula or meat chopper tool. If using sirloin steak, cooking time will vary depending on your desired level of doneness. Medium rare is about 4 minutes, well done is closer to 6 minutes.

Stir in garlic and thyme and cook for about 1 minute.

Sprinkle flour into the ground beef mixture and cook, stirring regularly until lightly browned, about 1 minute.

Stir in dry wine to deglaze pan and scrape the browned bits from the bottom of the pan.

Stir in the beef broth, Worcestershire sauce, Dijon mustard.

Add pasta and season with salt and pepper, to taste.

Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10 minutes.

Once pasta is done. Stir in the heavy cream until heated through, about 1-2 minutes.

Season with salt and pepper, if needed.

Serve warm and garnish with parsley. 

Ingredients:

• 1 lb. lean top sirloin, trimmed or 96% lean ground beef
• 8 oz cremini or bella mushrooms, sliced
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 2 Tbsp Land O’ Lakes light butter 
• Kosher salt and freshly ground black pepper, to taste
• 1 tsp fresh thyme, minced 
• 3 Tbsp all-purpose flour
• 1/4 cup dry white wine
• 4 cups low sodium beef broth 
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 8 oz protein pasta, uncooked- I use Barilla Protein+(Plus) Cellentani Pasta.
• 1/2 cup non fat Greek yogurt or fat free half and half creamer
• 2 Tbsp fresh parsley, chopped for garnish

Directions:

1. Melt light butter in a large skillet over medium heat. Add the mushrooms and onion, and cook, stirring occasionally until mushrooms are browned, and the onions are translucent, about 3-5 minutes. Season with salt and pepper, to taste.
2. Add beef to the mushrooms and onions and cook until browned, about 3 minutes. Break up ground beef (if using ground beef) with a spatula or meat chopper tool. If using sirloin steak, cooking time will vary depending on your desired level of doneness. Medium rare is about 4 minutes, well done is closer to 6 minutes.
3. Stir in garlic and thyme and cook for about 1 minute.
4. Sprinkle flour into the ground beef mixture and cook, stirring regularly until lightly browned, about 1 minute.
5. Stir in dry wine to deglaze pan and scrape the browned bits from the bottom of the pan 
6. Stir in the beef broth, Worcestershire sauce, Dijon mustard.
7. Add and pasta and with salt and pepper, to taste.
8. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through. Cook for about 10-12 minutes.
9. Once pasta is done. Stir in the nonfat plain Greek yogurt or fat free half and half until heated through, about 2 minutes. Season with salt and pepper, if needed.
10. Serve warm and garnish with parsley. 

Store for up to 3 days in an airtight container. Reheat with a few drops of water to loosen the sauce. You can also freeze for 3 months; note that the pasta texture might change.

Makes 6 ( 1 cup ) servings

4 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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