TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1-1/2 cups uncooked bow tie pasta
  • 1 pound beef tenderloin roast cut into 1-inch pieces
  • 1/8 teaspoon pepper
  • 1/2 pound mushrooms, sliced
  • 1/3 cup coarsely chopped onion
  • 2 teaspoons canola oil
  • 1-1/2 tablespoons all-purpose flour
  • 3/4 cup low-sodium beef broth
  • 1 tablespoon sliced green onions
  • 1/4 cup reduced-fat sour cream

Nutritional Facts

1 cup: 0g saturated fat (0 sugars, 0 fiber). Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.


  1. Cook the pasta according to package directions; drain and keep warm. Coat a large skillet with cooking spray and heat on medium-high. Cook and stir beef, half at a time, for 1-2 minutes or until browned. Season with pepper. Remove and keep warm.
  2. In the same skillet, saute mushrooms and onion in oil until tender. Stir in flour. Gradually add broth, stirring until blended. Bring to a boil; cook and stir for 2 minutes. Return beef to skillet and heat through. Serve over pasta. Top with green onions and sour cream. Yield: 4 servings.
Originally published as Updated Beef Stroganoff in Taste of Home April/May 1994, p19

Light-Bodied Red Wine

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

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