Beef and Mushroom Stroganoff

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Beef and Mushroom StroganoffRecipe
Photo: Marcus Nilsson; Styling: Tiziana Agnello
Serve with Glazed Baby Carrots.
Serves 4 (serving size: 1/2 cup noodles and 3/4 cup beef mixture)


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5 ounces uncooked wide egg noodles
1 tablespoon canola oil
1 pound beef tenderloin, trimmed and cut into 1-inch pieces
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup thinly sliced leek
1 tablespoon chopped fresh thyme
2 teaspoons minced garlic
1 (6-ounce) package presliced shiitake mushrooms
1 tablespoon all-purpose flour
1/2 teaspoon hot paprika
1 cup unsalted beef stock
1/2 cup light sour cream
2 tablespoons chopped fresh parsley


Hands-on: 29 Minutes
Total: 29 Minutes

1. Cook noodles according to package directions; drain.

2. Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.

3. Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.

Created date

February 2013

Nutritional Information

Calories 423
Fat 15.6 g
Satfat 5.7 g
Monofat 5.2 g
Polyfat 1.4 g
Protein 34.7 g
Carbohydrate 34.8 g
Fiber 2.4 g
Cholesterol 115 mg
Iron 4 mg
Sodium 583 mg
Calcium 63 mg