Beef Stroganoff

Beef Stroganoff (A Lighter Version)

Beef Stroganoff (A Lighter Version)

Serves 4
Prep time 10 minutes
Cook time 18 minutes
Total time 28 minutes
This is a great lighter version of Beef Stroganoff.


  • 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)


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.