Light Beef Stroganoff
Indulge in the comforting, creamy flavors of Light Beef Stroganoff, a healthier twist on the classic Russian-inspired dish. Made with tender strips of lean beef sirloin, hearty mushrooms, and a luscious low-fat sour cream sauce, this recipe balances indulgence and nutrition perfectly. Sautéed onions and garlic create a rich, aromatic base, while a hint of paprika and Worcestershire sauce adds depth to the beef broth-enriched gravy. Served over al dente egg noodles and garnished with fresh parsley, this easy-to-make meal comes together in just 45 minutes, making it ideal for busy weeknights. Perfect for those seeking a lower-fat alternative without sacrificing flavor, this lighter version is a must-try for family dinners or cozy evenings in.
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Recipe Information
Ingredients
- 500 grams Lean beef sirloin
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 medium (chopped) Yellow onion
- 3 minced Garlic cloves
- 250 grams (sliced) White mushrooms
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1.5 tablespoons All-purpose flour
- 0.5 cups Low-fat sour cream
- 0.5 teaspoons Paprika
- 250 grams (dry) Egg noodles
- 2 tablespoons (chopped) Fresh parsley
Instructions
Slice the beef sirloin into thin strips, about 5cm long. Season with salt and pepper, then set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the beef strips in batches for about 2 minutes per side until just browned. Transfer the cooked beef to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until softened, about 3-4 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Sauté for another 5-6 minutes until the mushrooms are golden and tender.
Sprinkle the flour over the mushroom mixture and stir well, cooking for 1 minute to eliminate the raw flour taste.
Slowly pour in the beef broth while stirring continuously to avoid lumps. Add the Worcestershire sauce and paprika, stirring to combine.
Reduce the heat to low and let the sauce simmer for 5-7 minutes until slightly thickened.
Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
Return the cooked beef strips to the skillet, along with any juices collected on the plate. Stir to coat the beef in the sauce and warm through for 2-3 minutes.
Remove the skillet from heat and gently fold in the low-fat sour cream. Stir until fully incorporated but do not boil to prevent curdling.
Serve the light beef stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley for a pop of color and flavor.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 15.7 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3462 mg | 74% | |
*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.
