Beef Stroganoff

Thin ribbons of steak smothered in a creamy mushroom sauce—all served over hot egg noodles—will leave your family begging for more.


4 servings (serving size: 1/2 cup noodles and 1 1/4 cups stroganoff)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 403
Fat 14.5 g
Satfat 5.8 g
Protein 32.4 g
Carbohydrate 38.3 g
Cholesterol 108 mg
Iron 4.8 mg
Sodium 523 mg
Caloriesfromfat 32 %
Fiber 3.0 g
Calcium 113 mg


1 pound boneless sirloin steak, trimmed
1 tablespoon vegetable oil, divided
Cooking spray
2 cups uncooked medium egg noodles (about 4 ounces uncooked noodles)
1 cup chopped onion
2 garlic cloves, minced
1/4 cup dry red wine
2 (8-ounce) packages sliced mushrooms
1/2 cup less-sodium beef broth
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 tablespoon all-purpose flour
3 tablespoons water
1 (8-ounce) container low-fat sour cream
1/4 cup chopped fresh parsley


Cut steak diagonally across grain into thin slices. Heat 1 teaspoon oil in a Dutch oven coated with cooking spray over medium-high heat. Add half of steak, and sauté 3 minutes. Remove from pan, and set aside. Repeat procedure with 1 teaspoon oil and remaining steak.

. Prepare noodles according to package directions, omitting salt and fat.

. While noodles cook, heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion and garlic; sauté 3 minutes. Add red wine and mushrooms; cook, uncovered, 5 minutes or until liquid evaporates, scraping pan to loosen browned bits.

. Return steak to pan. Add broth and next 4 ingredients. Reduce heat to medium-low; cook, uncovered, 5 minutes. Combine flour and water, stirring with a whisk until well blended. Stir flour mixture into steak mixture; cook 3 minutes. Remove from heat. Stir in sour cream and parsley. Serve immediately over noodles.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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