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Beef Stroganoff Recipe

Beef Stroganoff Recipe

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. YIELD: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 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

  • 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.

Nutritional Facts

1 cup: 343 calories, 14g fat (4g saturated fat), 73mg cholesterol, 583mg sodium, 22g carbohydrate (0g sugars, 2g fiber), 30g protein Diabetic Exchanges: 0 starch, 3 lean meat, 1 vegetable, 0 fat-free milk, 1 fat.

Reviews for Beef Stroganoff

Sort By :
MY REVIEW
1275
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
scarlet ohair
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!" :)"

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Wine Pairings

Light-Bodied Red Wine

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