This low-fat beef stroganoff delivers the rich, savory comfort of the traditional Russian dish without the heavy cream. Tender cubes of round steak are simmered in a savory broth with earthy mushrooms, aromatic onions, and fresh herbs like rosemary and thyme. The sauce is thickened using a simple roux made with flour and nonfat milk, finished with a dollop of fat-free sour cream for that signature tangy richness. It’s a hearty, satisfying meal that comes together quickly, making it an excellent choice for busy weeknights. Serve over egg noodles for a complete, home-style dinner that the whole family will enjoy. Simple ingredients come together to create a flavorful, wholesome dish that proves healthy eating doesnâÂÂt mean sacrificing taste.
Low Fat Beef Stroganoff
Description
This low-fat beef stroganoff delivers the rich, savory comfort of the traditional Russian dish without the heavy cream. Tender cubes of round steak are simmered in a savory broth with earthy mushrooms, aromatic onions, and fresh herbs like rosemary and thyme. The sauce is thickened using a simple roux made with flour and nonfat milk, finished with a dollop of fat-free sour cream for that signature tangy richness. It&# 226;ÂÂs a hearty, satisfying meal that comes together quickly, making it an excellent choice for busy weeknights. Serve over egg noodles for a complete, home-style dinner that the whole family will enjoy. Simple ingredients come together to create a flavorful, wholesome dish that proves healthy eating doesnâÂÂt mean sacrificing taste.Ingredients
Directions
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Trim all visible fat from the round steak and cut the meat into 1-inch cubes.
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In a medium saucepan or microwave-safe bowl, combine the beef cubes, 1 can of beef broth, 1 cup of water, 1 dash of Worcestershire sauce, sliced white mushrooms, chopped onions, crushed rosemary, salt, thyme, black pepper, and bay leaf.
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Bring the mixture to a boil, then reduce heat to low and simmer, covered, until the beef is tender, about 20-25 minutes. Alternatively, microwave on high for 10-12 minutes, stirring halfway through.
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While the beef simmers, cook 4 oz of no-yolk egg noodles according to package directions; drain and set aside.
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In a small bowl, whisk together 1/4 cup nonfat milk and 1 tablespoon flour until smooth to create a slurry.
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Remove the bay leaf from the beef mixture. Stir the flour-milk slurry into the simmering beef sauce.
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Continue to simmer for 2-3 minutes until the sauce has thickened slightly.
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Remove from heat and stir in 1/4 cup fat-free sour cream until fully incorporated.
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Serve the beef and mushroom sauce hot over the prepared egg noodles.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 406.5kcal
- % Daily Value *
- Total Fat 24.0g37%
- Saturated Fat 10.1g51%
- Cholesterol 123.0mg41%
- Sodium 108.0mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 43.5g87%
* 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
All ounce measurements for meat should be done by weighing the meat after trimming, as volume measurements can vary significantly.
For best results, ensure the beef is cut into uniform cubes so that they cook evenly.
You can substitute round steak with sirloin or flank steak if available, ensuring to trim all visible fat to keep the dish low-fat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if the sauce has thickened too much.
