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Beef Stroganoff
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5 from 2 votes

Beef Stroganoff {Light version}

Beef Stroganoff {Lighter Version} has no butter or beef broth and uses fresh ingredients, making it a better for you version of the classic dish.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Main Course
Cuisine: American
Keyword: beef stroganoff
Servings: 4
Author: Mindy Boyd

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

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.