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Beef Stroganoff Recipe

Beef Stroganoff Recipe photo by Taste of Home

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You'd never guess this creamy, full-flavored Stroganoff is actually light! It's very meaty and features a thick tomato sauce that makes it look so impressive.—Rebecca Baird, Salt Lake City, Utah

This recipe is:

Diabetic Friendly

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Beef Stroganoff Recipe

Prep: 30 min. Cook: 10 min.

Yield: 4 Servings

30 10 40

Ingredients

1 pound beef tenderloin, cut into thin strips
4 teaspoons canola oil, divided
1/2 pound sliced fresh mushrooms
1 large onion, thinly sliced
2 garlic cloves, minced
1/3 cup all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14 ounces) beef broth
3 tablespoons apple juice
1 tablespoon tomato paste
1/2 teaspoon Worcestershire sauce
1/2 cup fat-free sour cream
Dash ground nutmeg
Hot cooked yolk-free noodles
Fresh basil leaves, optional

Directions

In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender.
Return meat to the pan. Sprinkle with flour, basil, salt and pepper; stir until blended. Add the broth, apple juice, tomato paste and Worcestershire sauce. Cook and stir over medium-low heat for 8-10 minutes or until meat is tender. Stir in sour cream and nutmeg until blended (do not boil). Serve over noodles. Garnish with basil if desired. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 343 calories, 14 g fat (4 g saturated fat), 73 mg cholesterol, 583 mg sodium, 22 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch, 1/2 fat-free milk.

Originally published as Beef Stroganoff in Country Woman November/December 2004, p36

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Beef Stroganoff

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Reviewed on Nov. 05, 2011 by 1275

I first used this recipe to use up leftover beef pot roast. It was great! It was a very unique recipe! I left out the mushrooms and used butter instead of oil. 14 oz. of beef broth is about 1 3/4 cups. The beef I used was probably a little over a pound- because it easily served our family of 6. I would suggest cooking about 4-5 cups of medium egg noodles to serve 6 people.

Reviewed on Mar. 28, 2011 by scarlet ohair

I was sceptical, but it was really yummy! I added a little extra worcestershire sauce for more flavor, and added a touch more broth as it began to thicken more than I like.

My husband turned up his nose at it until he tasted it "WOW! This is really good!" :)