Lighter Ground Beef Stroganoff
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Since I’m currently doing Weight Watchers, I have started to look at some of my favorite recipes and make some healthier swaps so I can still enjoy those recipes. Today, I am sharing my lighter ground beef stroganoff recipe. I have several that I love, but this version is the one that works best to lighten up.
My goal when I lighten up a recipe is to still keep the same taste. I want my family to have no clue that I lightened up the recipe. I totally succeeded with this version. Both my husband and daughter thought it was my standard stroganoff recipe. This recipe could be made even more WW personal point friendly, but I don’t want to sacrifice the flavor.
I kept the same regular egg noodles. This is a way that you could reduce the points even more if you opt for a gluten-free option or whole wheat version. Next, I used light sour cream. This lowers the fat content significantly. You could lower it even more by using a fat-free sour cream or 0% Greek yogurt.
Another swap I made was using a 98% fat-free cream of mushroom soup. This reduces the whole recipe by 3 points. You also need to be sure your beef is 95% lean. That swap will also reduce the entire recipe by 9 points. After all my swaps, this healthy beef stroganoff recipe comes out to be 10 WW Personal Points per serving. The original recipe is 15 points per serving.

Ingredients for Lighter Ground Beef Stroganoff
- 95% LEAN GROUND BEEF
- ONION
- CANNED 98% FAT FREE CONDENSED CREAM OF MUSHROOM SOUP
- BROWN GRAVY MIX
- LIGHT SOUR CREAM
- EGG NOODLES
Instructions for Lighter Hamburger Stroganoff
Begin by heating a skillet or pan over medium heat and adding the ground beef and chopped onion. Cook the mixture, breaking up the beef, until the meat is fully browned and the onions are soft and translucent. Season with salt and pepper to taste, then drain off any excess grease to keep the dish lighter.
Next, stir in the cream of mushroom soup and the gravy mix, prepared according to the package directions, with water. Mix everything together until well combined, then reduce the heat to low. Let the stroganoff simmer gently for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the sour cream and mix until the sauce is smooth and creamy. Serve the stroganoff over cooked egg noodles for a comforting and satisfying meal. Alternatively, you can serve the sauce over mashed potatoes or cauliflower rice. Garnish with a little fresh parsley for added color. This recipe makes enough to serve 6 people. Enjoy!

Frequently Asked Questions
Can I use ground turkey or chicken instead of ground beef?
Yes, ground turkey or chicken can be used as a leaner alternative to ground beef. The flavor will be slightly different, but it’s a great way to make the dish even lighter.
What can I substitute for cream of mushroom soup?
You can use cream of chicken soup or make a homemade cream sauce by whisking together butter, flour, and milk until thickened. Adding sautéed mushrooms to the homemade sauce will replicate the classic flavor.
Can I make this gluten-free?
Yes! Use gluten-free egg noodles and substitute the gravy mix with a gluten-free alternative. Ensure the cream of mushroom soup you use is also gluten-free.
How do I store leftovers?
Allow the stroganoff to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
Can I use a different type of noodle?
While egg noodles are traditional for stroganoff, you can use any pasta you like, such as fettuccine, penne, or rotini. Adjust the cooking time for the pasta accordingly.

FOR MORE RECIPES LIKE THIS, TRY:
- Instant Pot Beef Stroganoff
- Crockpot Stroganoff
- Quick Instant Pot Chicken Stroganoff
- Ground Beef Stroganoff Casserole

Lighter Ground Beef Stroganoff
Real Mom Kitchen
Equipment
Ingredients
- 1 lb 95% lean ground beef
- ¼ cup onion diced
- 10 ¾ oz can 98% fat free condensed cream of mushroom soup
- 1 packet brown gravy mix
- ½ cup light sour cream
- 4 cups egg noodles cooked
Instructions
- In a skillet, brown beef with chopped onion until fully cooked. Season with salt and pepper. Drain off any grease from the hamburger.
- Add in the cream of mushroom soup, gravy mix (plus water according to packet directions) mix together and simmer over low heat about 10-15 minutes.
- Add in sour cream mix until thoroughly blended. Serve over the cooked egg noodles. Serves 6.