Show Subscription Form




Beef Stroganoff Recipe
Beef Stroganoff Recipe photo by Taste of Home

Beef Stroganoff Recipe

Read Reviews (2)
4 2
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 10 min.
MAKES: 4 servings

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 King Arthur Unbleached 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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Beef Stroganoff in Country Woman November/December 2004, p36

Nutritional Facts

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.

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

Reviews for Beef Stroganoff(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 5, 2011

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.

MY REVIEW
Reviewed Mar. 28, 2011

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!" :)

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT