🥘 Ground Beef Stroganoff with Zucchini Noodles

Stroganoff is comfort food at its best — hearty, creamy, and savory. This version keeps it light and animal-based by using lean ground beef, bone broth, and nonfat Greek yogurt instead of heavy cream or sour cream. It’s rich in protein, gut-healing, and thyroid-friendly while staying low in fat. Serve it over zucchini noodles for a veggie base, or over light mashed potatoes if you’re ready to tease in some starch.

Ingredients (serves 4)

For the Stroganoff:

• 1 lb lean ground beef (90% lean or leaner)

• 2 cups bone broth

• ½ cup nonfat Greek yogurt

• 2 Tbsp collagen powder (optional, for thickness + protein)

• 1 cup mushrooms, sliced

• ½ onion, finely chopped

• 2 cloves garlic, minced

• 1 Tbsp lemon juice or apple cider vinegar

• 1 tsp sea salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp fresh dill (optional, for garnish)

Serving Options:

• 3 medium zucchini, spiralized into noodles OR

• 2 medium potatoes, boiled and mashed with bone broth + sea salt

Instructions

1. In a large skillet, cook the ground beef on medium-high until browned. Drain off any excess fat if needed.

2. Add onion, garlic, and mushrooms to the pan. Cook for 4–5 minutes until softened.

3. Stir in bone broth and simmer for 5 minutes.

4. Reduce heat to low. Whisk in collagen (if using) until dissolved.

5. Stir in nonfat Greek yogurt and lemon juice. Mix well, but do not boil (to avoid curdling).

6. Simmer on low until sauce thickens slightly, about 3–5 minutes. Season with salt and pepper.

7. Serve hot over zucchini noodles or mashed potatoes. Garnish with fresh dill if desired.

Nutrition (per serving, with zucchini noodles)

• Calories: ~210

• Protein: ~28g

• Fat: ~6g

• Carbs: ~6g

✨ A lighter take on a classic — creamy, savory, and satisfying without the heaviness. Perfect for those wanting the comfort of Stroganoff while staying on a lean, healing, animal-based path.