Simple Beef Stroganoff

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 18%
  • Fat: 6.3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21.7g
  • Carbohydrate: 40.2g
  • Fiber: 4.1g
  • Cholesterol: 78mg
  • Iron: 0.0mg
  • Sodium: 357mg
  • Calcium: 0.0mg


  • 3/4 pound lean boneless top sirloin steak
  • Vegetable cooking spray
  • 1/2 cup sliced onion
  • 1 pound fresh mushrooms, sliced
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup
  • 1/2 cup nonfat sour cream
  • 4 1/2 cups cooked egg noodles (cooked without salt or fat)


  1. Trim fat from steak; cut steak into thin slices. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; saute 5 minutes. Add onion and mushrooms; saute 5 minutes. Reduce heat to medium-low. Add wine, salt, and pepper; cook 2 minutes. Combine soup and sour cream; stir into steak mixture. Cook until thoroughly heated. Serve over noodles.
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