Beef Stroganoff

Broccoli or Brussels sprouts are both good accompaniments to this satisfying classic pasta dish.


5 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 398
Caloriesfromfat 24 %
Fat 10.7 g
Satfat 4.5 g
Monofat 3.8 g
Polyfat 1 g
Protein 31.5 g
Carbohydrate 43.3 g
Fiber 2.7 g
Cholesterol 117 mg
Iron 5.6 mg
Sodium 774 mg
Calcium 80 mg


4 cups uncooked medium egg noodles (about 8 ounces)
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon balsamic vinegar
2 teaspoons tomato paste
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Cooking spray
1 pound boneless sirloin steak (about 1/2 inch thick)
1 cup chopped onion
1 (8-ounce) package presliced mushrooms
3 tablespoons all-purpose flour
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh parsley


Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, combine broth, Worcestershire, vinegar, tomato paste, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl, stirring with a whisk.

Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan.

Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.

Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.


Marge Perry,

Cooking Light

September 2002
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