Beef Stroganoff

Photo: Oxmoor House

This classic Beef Stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal. Garnish with fresh dill, if desired.

Yield: 4 servings (serving size: about 1 cup stroganoff and 1/2 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 454
  • Fat: 15.8g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 36.5g
  • Carbohydrate: 40.3g
  • Fiber: 2.8g
  • Cholesterol: 126mg
  • Iron: 4.4mg
  • Sodium: 691mg
  • Calcium: 127mg

Ingredients

  • 1 (1-pound) top round steak (1 inch thick), trimmed
  • 1 cup chopped onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon freshly ground black pepper
  • 1 (8-ounce) package sliced mushrooms (about 2 cups)
  • 3 garlic cloves, minced
  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 1 cup fat-free, lower-sodium beef broth
  • 1 (8-ounce) container low-fat sour cream
  • 2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

Preparation

  1. 1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
  2. 2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
Note:

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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