Light Beef Stroganoff

This Light Beef Stroganoff offers a comforting twist on the classic Russian dish, using lean top round beef and fat-free sour cream to reduce heaviness without sacrificing flavor. The beef is seared until golden, then simmered with onions, mushrooms, tomatoes, and Worcestershire sauce to create a rich, aromatic gravy. Served over wide egg noodles, it provides a balanced meal that is both hearty and lighter than traditional versions. Ideal for weeknight dinners or cozy family gatherings, this recipe delivers tender meat and a velvety sauce in under an hour. The combination of savory beef, earthy mushrooms, and tangy cream creates a satisfying dining experience that appeals to all ages.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Breakfast

Difficulty: Advanced

Servings: 6

Calories: 256.7

Description

This Light Beef Stroganoff offers a comforting twist on the classic Russian dish, using lean top round beef and fat-free sour cream to reduce heaviness without sacrificing flavor. The beef is seared until golden, then simmered with onions, mushrooms, tomatoes, and Worcestershire sauce to create a rich, aromatic gravy. Served over wide egg noodles, it provides a balanced meal that is both hearty and lighter than traditional versions. Ideal for weeknight dinners or cozy family gatherings, this recipe delivers tender meat and a velvety sauce in under an hour. The combination of savory beef, earthy mushrooms, and tangy cream creates a satisfying dining experience that appeals to all ages.

Ingredients

2 tablespoon Canola oil
1 1/2 cup Sliced onions
1/2 pound Mushrooms; sliced
1/2 pound Beef top round, trimmed of

Directions

1
Trim all visible fat from the beef top round and cut into 1/4-inch cubes or strips.
2
Heat the canola oil over low heat in a large nonstick skillet.
3
Cook the sliced onions slowly for 10 minutes until they brown, stirring occasionally.
4
Add the sliced mushrooms and cook for 8 minutes longer, covered.
5
Remove the onions and mushrooms from the skillet, draining as much oil as possible back into the pan.
6
Add the beef to the skillet and brown slowly on all sides, about 6 minutes.
7
Sprinkle 1 tablespoon flour, 3/4 teaspoon salt, and 1/4 teaspoon black pepper over the meat, cooking about 1 minute longer to toast the flour.
8
Add 1 cup water and 1 bay leaf, using a wooden spoon to scrape the brown bits of meat and onion off the bottom of the pan.
9
Bring the mixture to a boil and stir until the liquid thickens slightly.
10
Add 3/4 pound chopped Roma tomatoes and 1/2 teaspoon Worcestershire sauce.
11
Reduce heat to a simmer, cover, and cook for 30 minutes.
12
While the meat is cooking, boil 3 cups wide egg noodles according to package directions.
13
When ready to serve, turn off the heat under the meat and stir 1/2 cup fat-free sour cream into the sauce.
14
Do not return the sauce to heat. Serve each portion of meat and sauce over 1/2 cup noodles.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 256.7kcal

% Daily Value *
Total Fat 16.3g26%
Saturated Fat 3.9g20%
Cholesterol 44.3mg15%
Sodium 47.3mg2%
Total Carbohydrate 10.2g4%
Dietary Fiber 2.1g9%
Sugars 4.9g
Protein 17.5g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not return the sauce to heat after adding sour cream to prevent curdling.

For a gluten-free option, substitute the flour with a gluten-free thickener and use gluten-free noodles.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid splitting the sauce.

You can substitute beef top round with chicken breast or turkey for a poultry version.

Ensure the beef is cut against the grain for maximum tenderness.

Keywords: beef, stroganoff, light, healthy, mushrooms, onions, noodles, sour cream, lean beef, dinner, comfort food, easy, weeknight, creamy, savory, top round, low fat, family meal, quick dinner, classic

Read it online: https://www.chefs-mate.com/recipe/light-beef-stroganoff/