Menu Enter a recipe name, ingredient, keyword...

Healthier Beef Stroganoff


This was very good and the kids liked it! (I used Creamette Ready Cut Spaghetti, which upped the calories)

Google Ads
Rate this recipe 5/5 (1 Votes)


  • 1 lb. wide egg noodles
  • 1 1/2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, grated
  • 1 lb. button mushrooms, cleaned and sliced thin
  • 1 lb. top sirloin beef, sliced into 1/4-1/8 inch slices
  • salt & pepper, to taste
  • 1 teaspoon dried dill
  • 1/4 teaspoon thyme
  • 2 cups beef broth
  • 1/2 cup light sour cream
  • 2 tablespoons all purpose flour*
  • 4 tablespoons fat free half and half*


Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

Bring large pot of water to boil. Salt water and pour in egg noodles. Cook according to package directions and drain. Pour back into warm pot, drizzle with a little olive oil and set aside.

While pasta is cooking, heat deep skillet over medium heat with olive oil. Sauté onions and garlic until they start to soften, about 3 minutes. Stir in mushrooms and sliced beef. Sprinkle liberally with salt and pepper. After 5 minutes or so, beef should be completely cooked and veggies should be tender. Stir in spices and beef broth. Simmer uncovered for 10 minutes. Stir in sour cream. In a small bowl, whisk flour and half and half together to create a lump-free slurry. Pour this into the hot pot, stir and cook 5 minutes to thicken sauce. {*If you don't mind a thin sauce, you can skip this step.} Taste, adjust seasonings and serve: spoon noodles into bowls and top with stroganoff.

You'll also love

Review this recipe

Beef Stroganoff - French Style Amish One-Pan Ground Beef and Cabbage Skillet