Ground Beef Stroganoff with Farro
Ground Beef Stroganoff with Farro is a healthy one-pot meal that puts a fresh, vibrant twist on the classic while keeping the comfort you expect. Ground beef is browned with onions, garlic, thyme, and rosemary to create a deep, savory base, then simmered with hearty, nutty farro for a wholesome foundation. Instead of the traditional heavy ingredients, this version adds in chopped sweet peppers for a pop of natural sweetness, color, and fresh flavor. Peas add another layer of brightness, making each bite feel lively and well-balanced.
Everything cooks together in a single pot with budget-friendly ingredients, making the process simple, efficient, and perfect for busy nights. Finished with a swirl of Greek yogurt (or your preferred creamy element), the sauce becomes silky and comforting without feeling heavy.
The result is a nourishing, satisfying bowl that’s both cozy and elevated—ideal for weeknight dinners or make-ahead meals.
Ground Beef Stroganoff with Farro
Ingredients
- 1 tbsp olive oil
- 1 pound lean ground beef (90% or leaner)
- 1 cup diced onion
- 1 cup diced sweet pepper
- 8 ounces mushrooms, sliced (cremini or mixed)
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp dried rosemary, crushed
- 1 cup pearled farro
- 4 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 cup frozen peas (no need to thaw)
- Salt + pepper, to taste
- 1 cup plain Greek yogurt (2% or whole)
- 1–2 teaspoons Dijon mustard
- 2 tbsp fresh chopped parsley
- Parmesan cheese for serving (optional)
- sliced green onions for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef, season lightly with salt + pepper, and cook 5–7 minutes.
- Transfer the cooked beef from the pan to a bowl, leaving any juices in the pan. Set aside.
- Add the onion and pepper to the pan and cook 2–3 minutes.
- Add mushrooms and cook until they release moisture and begin to brown, 5–6 minutes.
- Stir in garlic, tomato paste, smoked paprika, thyme, and rosemary; cook 1 minute.
- Add the farro and reserved beef.
- Stir so it’s coated in the aromatics.
- Add Worcestershire and beef broth.
- Bring to a boil, then reduce to a steady simmer.
- Cover and cook 20–25 minutes, stirring occasionally.
- Stir in the peas during the last 3 minutes of cooking.
- Turn off the heat.
- Mix Greek yogurt, Dijon, parsley, and 2 tablespoons hot broth in a bowl to temper it to prevent curdling.
- Stir the yogurt mixture into the pot.
- Taste and adjust seasoning.
- Serve topped with Parmesan cheese, green onion, and extra black pepper if desired.
Notes
- Substitute pearled barley for the pearled farro.
- Stir in 2 cups baby spinach during the last 2 minutes for a healthy add-in.
- Swap 1/2 the beef for extra mushrooms for a lighter version.