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Beef Stroganoff

 Beef Stroganoff
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
4 ServingsPrep: 30 min. Cook: 10 min.


  • 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


  • 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

2 of 2

Beef Stroganoff (continued)

Directions (continued)

  • 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: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.