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Best Beef Stroganoff

This lightened-up Stroganoff from is sure to become a family favorite. The tender strips of beef, sliced mushrooms and onion are coated in a pleasing sauce made with fat-free yogurt and served over noodles. —Beth Bries, Farley, Iowa
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 tablespoon cornstarch
  • 1 envelope onion mushroom soup mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fat-free evaporated milk
  • 1 pound beef top sirloin steak, cut into thin strips
  • 2 teaspoons canola oil
  • 1/2 medium onion, sliced and separated into rings
  • 1 garlic clove, minced
  • 1-1/2 cups sliced fresh mushrooms
  • 1 cup fat-free plain yogurt
  • Hot cooked noodles
  • 1 tablespoon minced fresh parsley


  • In a large saucepan, combine the first four ingredients. Gradually stir in the milk until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; keep warm.
  • In a large nonstick skillet, brown beef in oil until no longer pink. Add onion and garlic; cook and stir for 2 minutes. Add mushrooms; cook 1 minute longer or until mushrooms are tender.
  • Reduce heat to low; stir in yogurt and reserved sauce. Cook and stir for 3-5 minutes on low until heated through. Serve with noodles; sprinkle with parsley.
Nutrition Facts
3/4 cup: 284 calories, 8g fat (2g saturated fat), 50mg cholesterol, 707mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 1 fat-free milk, 1/2 starch.
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