Beef Stroganoff {Lighter Version} is a bit healthier that the traditional version because there is no butter or beef broth.
I can’t remember where I got this recipe for Beef Stroganoff {Lighter Version}. It is kept in a binder of recipes that I compiled about 5 years ago, when we started being mindful of what we were eating.
Perhaps 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.
This Beef Stroganoff {Lighter Version} has become a favorite and I keep it in my menu rotation.
Do not be intimidated by the list of ingredients. Most of this stuff I keep on hand. I only have to buy the beef, mushrooms, onion and chives to make this dish.
Everything else I always have in the kitchen.
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.
Beef Stroganoff {Light version}
Ingredients
- 3 1/2 cups wide whole wheat noodles
- 1 lb top sirloin trimmed of fat
- Cooking spray
- 1 large onion cut lengthwise and thinly sliced
- 6 oz 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
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Instructions
- Cut the beef into 1" chunks and set aside (or strips).
- 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.
- Combine the sour cream, flour, ketchup, Dijon mustard, salt, pepper, and 2 tablespoons of the chives in a small bowl and set aside.
- 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.
- 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.
- Serve over noodles and sprinkle with the remaining tablespoon of chives.
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This sounds really good! A couple years ago I had stroganoff at a Georgian restaurant in San Diego, it was so amazing, I’ve only made it myself a couple times since. Have to try this one though!
We love it, I am a meat-lover. Thanks for stopping by!