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Easy Beef Stroganoff

 Easy Beef Stroganoff
I lightened my mother-in-law's wonderful stroganoff and came up with this one. My family loves it and its called 'special noodles' in my house. -Jennifer Riordan of St. Louis, Missouri
6 ServingsPrep/Total Time: 30 min.


  • 4-1/2 cups uncooked yolk-free noodles
  • 1 pound lean ground beef (90% lean)
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, halved and sliced
  • 3 garlic cloves, minced
  • 1 tablespoon reduced-fat butter
  • 2 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 cup (8 ounces) fat-free sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Cook noodles according to package directions. Meanwhile, in a large
  • saucepan, cook the beef, mushrooms and onion over medium heat until
  • meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Remove and keep warm.
  • In the same pan, melt butter. Stir in flour until smooth; gradually
  • add broth and tomato paste. Bring to a boil; cook and stir for 2
  • minutes or until thickened.
  • Carefully return beef mixture to the pan. Add the sour cream, salt
  • and pepper; cook and stir until heated through (do not boil). Drain
  • noodles; serve with beef mixture. Yield: 6 servings.

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Easy Beef Stroganoff (continued)

Nutritional Facts: 2/3 cup beef mixture with 3/4 cup noodles equals 326 calories, 7 g fat (3 g saturated fat), 48 mg cholesterol, 342 mg sodium, 39 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.