Low Fat Classic Beef Stroganoff
Indulge in the comforting flavors of a classic dish with this Low Fat Classic Beef Stroganoff recipe, perfect for a healthier spin on a timeless favorite. Made with lean beef sirloin, earthy button mushrooms, and a creamy low-fat sour cream sauce, this lighter stroganoff delivers all the richness without the excess calories. Enhanced with Dijon mustard, Worcestershire sauce, and fresh parsley, every bite bursts with savory depth. Ready in just 40 minutes, this easy-to-prepare meal is served over tender egg noodles, making it an ideal weeknight dinner that doesn’t compromise on flavor. Keywords: low-fat beef stroganoff, healthy beef stroganoff, classic beef stroganoff recipe, quick dinner, low-calorie comfort food.
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Recipe Information
Ingredients
- 1 pound lean beef sirloin
- 2 teaspoons olive oil
- 1 piece medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 1.5 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 0.5 cup low-fat sour cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 8 ounces egg noodles
Instructions
Begin by slicing the lean beef sirloin into thin strips, cutting against the grain for tenderness.
In a large nonstick skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the beef strips and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
Reduce the heat to medium and add the remaining teaspoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 3 minutes.
Add the minced garlic and sliced mushrooms to the skillet with the onion. Sauté until the mushrooms are browned and tender, about 5 minutes.
Pour in the low-sodium beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine. Bring the mixture to a simmer.
In a small bowl, mix the cornstarch with a tablespoon of cold water until smooth. Stir this mixture into the simmering broth to thicken the sauce.
Reduce the heat to low, then stir in the low-fat sour cream until well combined and heated through, but do not boil.
Add the cooked beef back into the skillet, season with salt and black pepper, and simmer for 2-3 more minutes.
While the beef is simmering, cook the egg noodles according to package instructions and drain.
Serve the beef stroganoff over the cooked egg noodles, garnished with fresh parsley.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 15.1 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 363 mg | 28% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3080 mg | 66% | |
*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.
