Tuesday, January 24, 2012

Hearty Yet Healthy Beef Stroganoff

Hearty Yet Healthy Beef Stroganoff

When the holidays are over and it's just cold and dreary and bleak (can you tell we don't like winter?), how nice it is to come home to a hot bowl of comforting food.  Soups and stews, abandoned in the warm months, now seem the ideal foods.  One version of these one-pot delights is the Stroganoff.  Normally made with rich cream, this lighter version is still wonderful but a little easier on the arteries.

2 Tablespoons olive oil
1 lb. Beef, cut into cubes or strips
1 Onion, diced
1 lb. White button mushrooms, sliced
1/4 Cup all-purpose flour, divided
1 1/2 Cups beef stock (homemade or store bought)
1 1/2 Cups chicken stock (homemade or store bought)
1/2 Cup low-fat milk
1/2 Cup low-fat sour cream
1 Teaspoon mustard
4 Cloves garlic, minced
1 Cup red wine
Handful of fresh parsley
Salt and pepper to taste

Hearty Yet Healthy Beef Stroganoff
Put half the flour into a bowl and add the beef strips. Roll them around to coat in the flour. Pour 1 tablespoon of the olive oil into a pot, add the meat and sear on all sides. Remove the seared meat from the pot and set aside.

Hearty Yet Healthy Beef Stroganoff
Add the second tablespoon of oil to the pot and sauté the onion and garlic for a few minutes until softened. Add the mushrooms and sauté until deeply colored (about 20 minutes). Lower the heat to medium low, sprinkle in the remaining flour and cook, stirring often, for one minute.

Hearty Yet Healthy Beef Stroganoff
Return the meat to the pot and add the stock and red wine. Bring to a boil, cover and reduce the heat to low. Cook on the stove-top or in the oven at 350 degrees for approximately 2 1/2 hours.  When done, stir in the milk, mustard and sour cream.  Finish with the fresh parsley and serve over egg noodles. Makes approximately 4 servings.


  1. I haven't had beef stroganoff in ages! But it sound like it would hit the spot on these cold evenings we've been having lately!

  2. We ate this quite often as teenagers. Always on my brother's day to cook. Yours looks great.

  3. Our "growing up" beef stroganoff contained Campbell's tomato soup (I seem to be mentioning that a lot lately), sour cream, Parmesan cheese (from the can) and dried onion flakes with beef. Since that time I have evolved into the real stuff (like this recipe), but thanks for prompting this memory. Haven't had it for ages either and will probably whip some up now.

  4. This looks great! Stroganoff is so good but so bad for you. I love how you've lightened it up some!

  5. I love beef stroganoff, but have never made it at home. I like that your recipe is healthier, I think I need to try it!

  6. I have a similar recipe but I think I used yogurt. I have to go back and look, as it's been so long since I made it. I do like yours and I will give it a try. ;.) Buzzed.

  7. I found you through Tumbleweed Contessa. My husband loves Beef Stroganoff - and he loves very little food - he's teenie. I can't wait to make this for him.

    1. Hi Amy, I'm glad you like the recipe and I hope your husband will as well. I wasn't familiar with Tumbleweed Contessa so I'll check out that blog but now I'm curious where on that site you found me?

  8. We've been talking about making stroganoff for about a month and when I saw this I had to make it. And it didn't disappoint at all. Thanks so much for 'lightening' it up.


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