Beef Stroganoff

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Beef StroganoffRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
6 servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)


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1 pound boneless sirloin steak, trimmed
Cooking spray
3 cups sliced cremini mushrooms (about 8 ounces)
1/2 cup chopped onion
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup fat-free, less-sodium beef broth
1/4 cup dry sherry
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup reduced-fat sour cream
4 cups hot cooked egg noodles (8 ounces uncooked)
3 tablespoons minced fresh flat-leaf parsley
Fresh parsley sprigs (optional)


Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.

Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.

Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.

Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.

Created date

March 2007

Nutritional Information

Calories 352
Caloriesfromfat 30 %
Fat 11.7 g
Satfat 5.3 g
Monofat 3.9 g
Polyfat 1 g
Protein 24.2 g
Carbohydrate 36 g
Fiber 1.8 g
Cholesterol 87 mg
Iron 3.1 mg
Sodium 355 mg
Calcium 40 mg