Comfort food made lighter with lean ground beef or meatballs and a rich, velvety sauce made creamy with whipped cottage cheese and just a touch of cream cheese. This high-protein twist on stroganoff is quick enough for busy weeknights but still tastes like a cozy, home-cooked classic. Serve it over pasta, zoodles, or cauliflower rice (or a mix!) for a hearty, balanced meal that’s packed with flavor and volume.
📝 Ingredients:
- 4 oz lean ground beef or 4–5 cooked frozen meatballs (halved or quartered)
- 1 tsp olive oil or butter (if using meatballs)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/2 cup sliced mushrooms
- 1/2 cup low-sodium beef broth (plus extra as needed for thinning)
- 1 tbsp cream cheese (softened)
- 1/4 to 1/2 cup whipped cottage cheese (blended smooth)*
- 1/2 tsp Dijon mustard (optional)
- Salt & pepper to taste
- 1 cup cooked egg noodles or spaghetti (optional)
- 1 cup zucchini noodles (zoodles)
- Fresh parsley, chives, or green onions, for garnish
🍳 Directions:
- Brown ground beef in a nonstick skillet, breaking it up as it cooks. If using meatballs, heat oil and sauté meatballs to warm and brown.
- Add onion and garlic; sauté until fragrant.
- Stir in mushrooms and cook until golden brown.
- Pour in beef broth and simmer for 2–3 minutes.
- Reduce heat and stir in cream cheese until melted and smooth.
- Add blended whipped cottage cheese and Dijon (if using), stirring gently until creamy and heated through. Thin with additional broth if needed.
- Season with salt and pepper to taste.
- Serve over noodles, zoodles, or a mix of both.
- Top with fresh herbs for a vibrant finish.
*Note: Different brands of cottage cheese and Greek yogurt can vary in water content. If your sauce looks too thin, simmer a little longer to reduce, or stir in an extra spoonful of cream cheese or blended cottage cheese to thicken. Blending your cottage cheese before adding also helps make the sauce ultra-smooth.
💡 Tips & Ideas:
- Greek Yogurt Option: If cottage cheese isn’t available, use the same amount of plain Greek yogurt. To avoid curdling, stir it in at the very end off the heat.
- No Mushrooms? Try zucchini, frozen kale, or bell peppers instead.
- Creamier Texture: Blend your cottage cheese for an ultra-smooth, velvety sauce.
- Meal Prep Tip: Store the sauce and noodles separately for best texture when reheating.
- Boost the Protein: Stir in a scoop of unflavored collagen or protein powder to the sauce (before adding dairy).
- Even More Flavor: Sprinkle a little precooked, crumbled bacon on top for a big flavor boost—about 30 extra calories.
This creamy, cozy stroganoff brings serious comfort with a healthy, high-volume twist—and it reheats like a dream!