Lean Beef Stroganoff
Indulge in the rich, comforting flavors of Lean Beef Stroganoff, a lighter twist on the classic Russian dish that doesn’t skimp on taste. Tender strips of lean beef sirloin are seared to perfection and simmered in a velvety, low-fat sour cream sauce infused with Dijon mustard, paprika, and sautéed cremini mushrooms. This one-pan wonder is thickened with a cornstarch slurry for a silky texture, making it a healthier yet satisfying option. Served over a bed of egg noodles or whole wheat pasta and garnished with fresh parsley, this dish is a hearty, protein-packed meal perfect for busy weeknights or family dinners. Ready in just 45 minutes, it’s a flavorful and wholesome crowd-pleaser that balances indulgence with nutritious choices.
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Recipe Information
Ingredients
- 450 grams Lean beef (sirloin or tenderloin, sliced thinly into strips)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 250 grams Cremini or white button mushrooms (sliced)
- 1.5 cups Beef broth (low-sodium)
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 cup Low-fat sour cream
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 400 grams Egg noodles or whole wheat pasta (cooked according to package instructions)
Instructions
Season the beef strips with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips and sear them in batches until browned on all sides, about 2-3 minutes per batch. Remove the beef and set aside.
Add the remaining tablespoon of olive oil to the skillet. Reduce the heat to medium and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
Stir in the sliced mushrooms and cook until softened and browned, about 5-7 minutes.
Pour in the beef broth, then stir in Dijon mustard and paprika. Bring the mixture to a gentle simmer.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly add the slurry to the skillet, stirring constantly, to thicken the sauce. Let it simmer for 2-3 minutes until the sauce has slightly thickened.
Turn the heat to low and stir in the low-fat sour cream. Mix well until the sauce is creamy and smooth. Avoid boiling to prevent the sour cream from curdling.
Return the cooked beef strips to the skillet and toss to coat them in the sauce. Cook for 2-3 minutes, ensuring the beef is heated through.
Adjust the seasoning with additional salt and pepper, if needed.
Serve the beef stroganoff over cooked egg noodles or whole wheat pasta, and garnish with fresh chopped parsley.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 3277 mg | 142% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 18.5 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 361 mg | 28% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3266 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
