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Close up of beef stroganoff with cottage cheese, mushrooms and onions on a slate plate.

Tasty Cottage Cheese Beef Stroganoff

A lighter take on classic beef stroganoff, this recipe uses cottage cheese for a creamy and tangy sauce. Serve over egg noodles for a comforting and delicious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound beef sirloin, thinly sliced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup beef broth
  • 1/4 cup dry sherry (optional)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cottage cheese
  • 2 tablespoons chopped fresh parsley
  • Cooked egg noodles, for serving

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add beef and cook until browned, about 3-5 minutes. Remove beef from skillet and set aside.
  2. Add onion and mushrooms to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. Pour in beef broth and sherry (if using), scraping up any browned bits from the bottom of the skillet. Stir in Dijon mustard and Worcestershire sauce. Bring to a simmer.
  4. Return beef to the skillet. Season with salt and pepper. Reduce heat to low and simmer for 10 minutes, or until sauce has thickened slightly.
  5. Stir in cottage cheese and parsley. Heat through, but do not boil.
  6. Serve over cooked egg noodles. Garnish with additional parsley, if desired.

Notes

For a richer flavor, use full-fat cottage cheese. You can also add a dollop of sour cream or Greek yogurt at the end for extra creaminess.