Re-Vamped Beef Stroganoff (Healthy Style)

This classic Russian dish is easy to make; use frozen chopped onions and presliced mushrooms to speed up preparation. To maintain a creamy consistency, be careful not to bring the sauce to a boil once you stir in the sour cream mixture. Serve with rice if you need a substitute for egg noodles.


  • 1 (8-ounce) carton reduced-fat sour cream 
  • 3 tablespoons no salt-added tomato paste 
  • 1 teaspoon Worcestershire sauce 
  • 1/2 cup all-purpose flour 
  • 1 teaspoon salt 
  • 1/8 teaspoon freshly ground black pepper 
  • 2 pounds boneless sirloin steak, cut into (2-inch) strips 
  • 1 tablespoon butter or (I Can't Believe it's Not Butter)
  • 1/2 cup chopped onion 
  • 1 (14-ounce) can less-sodium beef broth 
  • 2 cups sliced mushrooms 
  • Chopped fresh parsley (optional) 
  • 8 cups cooked medium egg noodles (about 7 cups uncooked pasta) 
Combine the first 3 ingredients in a bowl. Set aside. 

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat beef with flour mixture. 

Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. 

Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles. 

Nutritional Information Amount per serving Calories: 473 Calories from fat: 30% Fat: 16g Saturated fat: 7g Monounsaturated fat: 4.3g Polyunsaturated fat: 1.1g Protein: 30.2g Carbohydrate: 50.6g Fiber: 2.6g Cholesterol: 129mg Iron: 5.7mg Sodium: 417mg Calcium: 81mg

Adapted from: Cooking Light

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