Save on Pinterest

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
  • 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 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

  • 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 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.
Nutrition Facts
1 cup: 343 calories, 14g fat (4g saturated fat), 73mg cholesterol, 583mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch, 1/2 fat-free milk.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • thornway
    Apr 22, 2012

    No comment left

  • 1275
    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.

  • scarlet ohair
    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!" :)

  • Seminoles
    Jan 16, 2010

    No comment left

  • lokki1999
    Oct 6, 2008

    No comment left