Beef Stroganoff {Light version}

I can’t remember where I got this recipe. I have it in a binder of recipes that I compiled about 5 years ago, when we started being mindful of what we were eating. I am guessing that the web address was on the second page and I didn’t keep it because there wasn’t any pertinent information on it. I googled the recipe and I could not find this version anywhere.

I also googled regular versions of Beef Stroganoff to see what makes this a “light version”. From what I can tell, this has no butter so that would make it have less fat. Most recipes also have beef broth and this doesn’t, making it lower in sodium.

The original recipe has you cook the noodles first, before you start making the Stroganoff, but I let the water get hot and then add the noodles when the onions are about half cooked. This helps to ensure that the noodles don’t sit there getting cold while you are preparing the rest of the dish.

I usually serve this with a fresh steamed veggie and we love having the Roasted Beets & Feta Cheese Salad as an appetizer, before we eat this. These two dishes go very well together.

These are the ingredients needed.

These are the onions just starting to cook.

These are the onions when they are about done.

These are the ingredients for the sauce.

This is the sauce, mixed.

This is the beef and mushrooms just starting to cook.

This is the beef and mushrooms cooked enough to move onto the next step.

This is after adding the onions back in.

This is after adding the sauce mixture.

Beef Stroganoff (A Lighter Version)

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Serves	4
Prep time	10 minutes
Cook time	18 minutes
Total time	28 minutes

This is a great lighter version of Beef Stroganoff.

Ingredients

• 3 1/2 cups wide whole wheat noodles
• 1lb top sirloin (trimmed of fat)
• Cooking spray
• 1 Large onion (cut lengthwise and thinly sliced)
• 6oz portobello mushrooms (button, cremini, or baby bella mushrooms would also work)
• 1 Cup low-fat sour cream
• 2 tablespoons flour
• 1 tablespoon ketchup
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper (can use black pepper)
• 1 teaspoon olive oil
• 3 tablespoons chives (chopped,divided)

Directions

1.		Cut the beef into 1" chunks and set aside (or strips).
2.		Start the water for the noodles. Spray a large nonstick skillet with cooking spray and cook the onions over medium-heat until tender, about 10 minutes. When the onions have been cooking for about 5 minutes, cook the noodles. Remove the onions from the skillet and set aside.
3.		Combine the sour cream, flour, ketchup, Dijon mustard, salt, pepper, and 2 tablespoons of the chives in a small bowl and set aside.
4.		Heat the olive oil in the same skillet and cook the beef and mushrooms over medium-high heat, stirring frequently until beef is slightly browned, about 5 minutes.
5.		Reduce the heat to low and return the onions to the skillet. Add the sour cream mixture to the skillet; stir until well blended and slightly thick.
6.		Serve over noodles and sprinkle with the remaining tablespoon of chives.