Beef Stroganoff

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 6 servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 30%
  • Fat: 11.7g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1g
  • Protein: 24.2g
  • Carbohydrate: 36g
  • Fiber: 1.8g
  • Cholesterol: 87mg
  • Iron: 3.1mg
  • Sodium: 355mg
  • Calcium: 40mg

Ingredients

  • 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)

Preparation

  1. Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.
  2. 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.
  3. 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.
  4. 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.
  5. Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.
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