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.