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Beef Stroganoff

Beef Stroganoff

A healthier version of Beef Stroganoff. Low fat beef broth and fat free sour cream or yogurt make this popular dish easier on your waistline. Garlic, onion and mushrooms make this dish hearty.


1-1/2 pounds beef boneless top loin, about 1 inch thick, cut into 1/8 inch strips
2 tablespoons butter or margarine
1 clove garlic, finely chopped
1-1/2 cups beef broth
2 tablespoons ketchup
1 teaspoon salt
1 medium onion, chopped
1/2 pound mushrooms, washed and sliced
3 tablespoons all-purpose flour
1 cup fat-free sour cream< or plain yogurt
Hot cooked noodles


Steak with parsley sprig Melt the butter or margarine in large nonstick skillet over medium heat. Cook the beef in the margarine until browned about 8 to 10 minutes, stirring occasionally. Reserve 1/3 cup beef broth; add remaining beef broth, ketchup, salt and garlic to meat and heat to boiling. Reduce heat, cover and simmer 10 minutes.

Add the onions and mushrooms to beef mixture and cook 5 minutes or until onion is tender. Shake 1/3 cup beef broth and flour in a tightly covered container. Gradually stir broth-flour mixture into beef mixture and heat to boiling, stirring constantly until thickened. Reduce heat, stir in sour cream and cook until hot, but don't boil. Serve over noodles.

Nutrition Information

Recipe makes 6 servings.
Serving size: 8 ounces (excluding noodles)
Calories: 344; Total Fat: 11g; Saturated fat: 5g; Cholesterol: 100mg; Carbohydrates: 26g Protein: 34g; Fiber: 1g; Sodium: 882mg

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