Recipes

Poor Man’s Stroganoff

Who says comfort food has to break the bank? This Poor Man’s Stroganoff delivers all the creamy, savory goodness of traditional beef stroganoff without the fancy price tag. It’s the ultimate weeknight hero—ready in just 40 minutes but tasting like you spent hours in the kitchen!

Poor Man’s Stroganoff

The secret to this budget-friendly masterpiece is swapping expensive steak for ground beef (or turkey), while turkey bacon and mushrooms create that deep umami flavor that makes stroganoff so irresistible. The velvety sour cream sauce wraps around each bite, making this dish pure comfort in a bowl. Trust me, your family will be scraping their plates clean and asking for seconds!

Poor Man’s Stroganoff

Ingredients

Poor Man’s Stroganoff

For the base:

  • 1-2 teaspoons olive oil
  • 6 ounces turkey bacon, diced
  • 8 ounces sliced mushrooms
  • ¼ teaspoon salt

For the meat mixture:

  • 1½ pounds lean ground beef or ground turkey
  • 1 medium red or yellow onion, chopped
  • 2 cloves garlic, finely minced
  • ½ teaspoon salt
  • ½ teaspoon pepper

For the sauce:

  • ¼ cup flour
  • 2 tablespoons tomato paste
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon paprika
  • 1 cup sour cream, light or regular
  • ¼ cup chopped fresh parsley or 1 tablespoon dried

For serving:

  • Cooked egg noodles or rice
Poor Man’s Stroganoff

Steps

Poor Man’s Stroganoff
  1. In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil over medium heat. Add the diced turkey bacon and sauté for 5-7 minutes until crispy and golden brown. Watch carefully as turkey bacon can go from perfect to burnt quickly! Transfer bacon to a paper-towel lined plate and set aside, leaving any rendered fat in the pan for extra flavor.
  2. Add sliced mushrooms to the same skillet and cook, stirring occasionally, for about 1 minute. If the pan seems dry (which it might if using lean turkey bacon), add an additional teaspoon of oil. Sprinkle with ¼ teaspoon salt to help draw out moisture. Continue cooking for 4-5 minutes until the mushrooms are softened, browned, and have released most of their liquid. They should reduce in volume by about half. Transfer them to the same plate as the bacon.
  3. Using the same skillet (this builds layers of flavor!), add the ground beef or turkey along with the chopped onion, minced garlic, ½ teaspoon salt and ½ teaspoon pepper. Break up the meat with a wooden spoon and cook over medium-high heat for 7-8 minutes until the meat is no longer pink and the onions are translucent. Drain excess grease, leaving about 1 tablespoon in the pan for flavor.
  4. Reduce heat to medium and sprinkle the ¼ cup flour evenly over the meat mixture. Add the 2 tablespoons tomato paste and stir continuously for 1 minute to cook out the raw flour taste and toast the tomato paste slightly. The mixture will look thick and pasty – this is normal!
  5. Slowly pour in the 1 cup beef broth while whisking constantly to prevent lumps from forming. Bring the mixture to a simmer, continuing to whisk until smooth. Let it simmer vigorously for 3-5 minutes until slightly reduced and thickened. The sauce should coat the back of a spoon but still be pourable.
  6. Stir in the 1 tablespoon Worcestershire sauce and ½ teaspoon paprika. Cook for another 5 minutes on medium heat to allow the flavors to meld together. The sauce will continue to thicken slightly.
  7. Add the reserved sautéed mushrooms and crispy bacon back to the skillet, stirring to incorporate them evenly throughout the sauce.
  8. Remove the skillet from the heat and let it cool for 1-2 minutes (this prevents the sour cream from curdling). Gently fold in the 1 cup sour cream, stirring until completely incorporated with no white streaks remaining. If the sauce seems too thick, add a splash of beef broth to reach your desired consistency.
  9. Stir in the ¼ cup fresh parsley (or 1 tablespoon dried) and serve immediately over hot egg noodles or rice. The residual heat from the noodles will keep everything warm without risking the sour cream separating.
Poor Man’s Stroganoff

Smart Swaps

  • Greek yogurt instead of sour cream (1:1 ratio) – adds protein while maintaining creaminess
  • Ground chicken can replace beef or turkey for a leaner option
  • Coconut aminos (use 2 teaspoons) can substitute for Worcestershire sauce for a gluten-free version
  • Gluten-free flour blend works perfectly in place of all-purpose flour for those with sensitivities

Make It Diabetes-Friendly

  • Replace egg noodles with 2 cups cooked spaghetti squash (reduces carbs by approximately 30g per serving)
  • Use 0% fat Greek yogurt instead of sour cream to increase protein and reduce fat content
  • Add extra vegetables like 1 cup diced bell peppers and 1 cup spinach to increase fiber content and reduce the glycemic impact
  • Serve with a smaller portion of ½ cup brown rice instead of white rice or noodles (reduces glycemic index while maintaining satisfaction)
  • Limit portion size to ¾ cup of the meat mixture to keep carbohydrate content manageable

Pro Tips

  • For extra flavor, deglaze the pan with 2 tablespoons of dry white wine or sherry before adding the beef broth
  • Let the stroganoff rest for 5 minutes before serving to allow flavors to fully develop
  • For a thicker sauce, use 3 tablespoons flour instead of 2
  • The stroganoff actually tastes even better the next day! Store leftovers in an airtight container for up to 3 days in the refrigerator
  • When reheating, add a splash of beef broth to restore the creamy consistency

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