- 30 mins
- 30 mins
0/5
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Ingredients
- AVERAGE RATING:
- 4-1/2 cups uncooked yolk-free noodles
- 1 pound lean ground beef (90% lean)(or stripped skirt steak)
- 1/2 pound sliced fresh mushrooms
- 1 large onion, halved and sliced
- 3 garlic cloves, minced
- 1 tablespoon reduced-fat butter
- 2 tablespoons all-purpose flour
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 2 tablespoons tomato paste
- 1 cup reduced-fat sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Chopped fresh parsley, optional
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- Directions
- Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm.
- In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.
- Editor's Note
- This recipe was tested with Land O'Lakes light stick butter.
- Nutrition Facts
- 2/3 cup beef mixture with 3/4 cup noodles: 333 calories, 11g fat (5g saturated fat), 58mg cholesterol, 329mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.
- Originally published as Easy Light Beef Stroganoff in Healthy Cooking April/May 2008
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- Reviews
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- Elizabeth
- Mar 25, 2019
- Angela
- May 5, 2018
- Delicious! My husband and I both love it. The only change I made was by accident; I added the entire can of tomato paste on the first try. I was scared I had ruined it, but it was great. Thank you so much for sharing.
- treacher
- Jan 20, 2015
- My family really enjoyed this meal, will make it again!
- Amy the Midwife
- Sep 8, 2014
- Definitely needs salt, but good otherwise.
- BiggusDorkus
- Apr 7, 2014
- Made it twice, slightly different the second time. Bland, boring, just not good.
- jewlstheclassic
- Jan 15, 2014
- tchr90
- Mar 24, 2012
- This was good! It didn't take too long to make and even my hubby enjoyed!! It fits into my Weight Watchers plan easily which is also a plus :)
- kgburgess
- Feb 8, 2012
- lilsarah21
- Jan 28, 2012
- I added some fresh chopped mushrooms. It was really delicious.
- dilbert098
- Dec 30, 2011
- This recipe is amazing. I've been searching for gluten free recipes (i traded the flour for potato starch) and am relieved I have beef stroganoff back! thanks for sharing!
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Preparation
Step 1
Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm.
In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir until thickened, about 2 minutes.
Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. If desired, top with chopped parsley.