Rating: 3 stars
59 Ratings
  • 1 star values: 6
  • 2 star values: 8
  • 3 star values: 20
  • 4 star values: 17
  • 5 star values: 8

Serve a lightened version of the classic dish with a tossed green salad and sautéed red and green bell pepper strips for a satisfying family-friendly meal.

Laura Zapalowski
Recipe by Cooking Light November 2008

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Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: about 1/2 cup stroganoff, 2/3 cup pasta, and 1 1/2 teaspoons parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.

  • Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.

Nutrition Facts

322 calories; calories from fat 27%; fat 9.8g; saturated fat 4.4g; mono fat 3.5g; poly fat 1.1g; protein 23.9g; carbohydrates 35.1g; fiber 2.1g; cholesterol 82mg; iron 3.2mg; sodium 541mg; calcium 70mg.
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