If you love creamy, rich comfort food but want something lighter and more wholesome, this Cottage Cheese Beef Stroganoff is the perfect solution. It has all the hearty flavors of traditional stroganoff — tender beef, earthy mushrooms, and a silky sauce — but uses cottage cheese instead of sour cream. The result? A creamy, protein-packed dish that feels indulgent without being heavy.
The first time I made this, I was craving my favorite Quick Beef Stroganoff, but I was out of sour cream. A container of cottage cheese was sitting in the fridge, and I thought, “Why not?” The result was surprisingly delicious — creamy, tangy, and perfectly comforting. Since then, this version has become my go-to for weeknights when I want that classic flavor with a healthy twist.
Now it sits proudly alongside my Cottage Cheese and Veggie Bake and Almond Flour Banana Bread as one of my favorite balanced comfort recipes.
Cottage Cheese Beef Stroganoff
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions, then drain and set aside.
- In a large skillet, melt butter over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add diced onion and cook for 3–4 minutes until soft. Stir in sliced mushrooms and cook until golden and tender, about 5 minutes. Add minced garlic and cook another 30 seconds.
- Sprinkle flour over the mixture and stir well to coat. Slowly pour in beef broth and Worcestershire sauce, stirring constantly until the sauce thickens slightly. Season with salt and pepper.
- In a blender or food processor, blend cottage cheese until smooth. This step ensures a silky sauce without curdles.
- Turn the heat to low and stir the blended cottage cheese into the beef mixture. Add the cooked noodles and toss everything together until well coated and creamy. Garnish with fresh parsley and serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Cottage Cheese Beef Stroganoff
This Cottage Cheese Beef Stroganoff keeps all the richness of the original while adding a boost of protein and cutting down on fat. The cottage cheese blends right into the sauce for a smooth, creamy texture, and you’d never guess it’s a lighter version. It’s an easy, one-pan dinner that’s ready in about 30 minutes and perfect for family meals or meal prep.
If you’re a fan of cozy dishes like my Marry Me Chicken Soup or Hearty Pasta Fagioli Soup, you’ll love how this recipe hits that same comfort note while keeping things simple and wholesome.
Ingredients You’ll Need
For the Stroganoff:
- 1 pound lean ground beef (or ground turkey)
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cottage cheese (small curd)
- 8 ounces egg noodles or pasta of choice
- Fresh parsley, for garnish
Optional Add-Ins:
- ½ teaspoon smoked paprika for depth
- 1 tablespoon Dijon mustard for tang
- ¼ cup grated Parmesan for extra richness
For a delicious variety of quick and comforting meals, try pairing this with my Creamy Parmesan Pasta Soup or my Chicken Curry Recipe for another creamy, hearty dinner idea.
How to Make Cottage Cheese Beef Stroganoff
Step 1: Cook the Noodles
Bring a large pot of salted water to a boil. Cook the noodles according to the package directions, then drain and set aside.
Step 2: Brown the Beef
In a large skillet, melt butter over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Step 3: Sauté the Vegetables
Add diced onion and cook for 3–4 minutes until soft. Stir in sliced mushrooms and cook until golden and tender, about 5 minutes. Add minced garlic and cook another 30 seconds.
Step 4: Build the Sauce
Sprinkle flour over the mixture and stir well to coat. Slowly pour in beef broth and Worcestershire sauce, stirring constantly until the sauce thickens slightly. Season with salt and pepper.
Step 5: Blend the Cottage Cheese
In a blender or food processor, blend cottage cheese until smooth. This step ensures a silky sauce without curdles.
Step 6: Combine and Serve
Turn the heat to low and stir the blended cottage cheese into the beef mixture. Add the cooked noodles and toss everything together until well coated and creamy. Garnish with fresh parsley and serve warm.
This process is as easy as my One-Pan Chicken Gallaba Skillet — simple ingredients, one skillet, and big flavor in every bite.
Tips for Perfect Cottage Cheese Beef Stroganoff
- Blend the cottage cheese: It gives the sauce that classic creamy texture.
- Don’t overheat after adding: Keep the sauce warm but not boiling to prevent separation.
- Use lean beef: It balances the richness of the sauce and keeps things light.
- Make it your own: Add Dijon or a splash of cream for extra flavor.
These same comfort-cooking techniques work beautifully in my Shepherd’s Pie Soup — balance, timing, and layering flavor are everything.
How to Store and Reheat
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze the sauce (without noodles) for up to 2 months. Add fresh pasta when reheating.
Reheating: Warm gently on the stove over low heat or microwave in 30-second bursts, adding a splash of broth if needed.
If you like recipes that taste even better the next day, this one’s a keeper — just like my Kielbasa Potato Soup).
Flavor Variations
- Mushroom-Heavy Stroganoff: Double the mushrooms and skip the meat for a vegetarian version.
- Cottage Cheese & Greek Yogurt Mix: Combine both for extra creaminess.
- Low-Carb Option: Swap egg noodles for zucchini noodles or cauliflower rice.
- Spicy Version: Add a pinch of cayenne or red pepper flakes.
Like my Buffalo Chicken Bowls, this recipe is endlessly adaptable — make it your own based on what you love most.
Frequently Asked Questions
1. Can I use low-fat cottage cheese?
Yes! Low-fat cottage cheese works perfectly and keeps the dish lighter.
2. Do I have to blend the cottage cheese?
Blending gives the sauce a smooth, creamy consistency — but if you like a rustic texture, you can skip it.
3. Can I make this ahead of time?
Definitely — make the sauce ahead, then add noodles just before serving.
4. Can I use Greek yogurt instead?
You can! Greek yogurt adds tang but is less rich, so mix it with a bit of cottage cheese or cream.
The Final Bite
This Cottage Cheese Beef Stroganoff is creamy, satisfying, and every bit as comforting as the classic — just lighter and packed with protein. It’s a perfect weeknight meal that comes together fast, feels indulgent, and leaves you full but not weighed down.
Serve it with a side of roasted veggies or a crisp green salad, and you’ve got the ultimate cozy dinner. It’s one of those dishes that proves healthy swaps can still taste like pure comfort.