Low Sodium Classic Beef Stroganoff
Indulge in the timeless flavors of comfort food with this Low Sodium Classic Beef Stroganoff, a healthier take on the beloved dish. Crafted with tender strips of lean beef sirloin, savory mushrooms, and silky sour cream, this recipe delivers all the richness you crave without the excess sodium. A low sodium beef broth and unsalted butter form the base of the creamy sauce, gently thickened with flour and infused with the earthy aroma of garlic and onion. Served over hearty egg noodles and garnished with fresh parsley, this dish is perfect for any occasion, offering a wholesome, heart-friendly meal that doesn’t compromise on taste. With simple steps and just 50 minutes from start to finish, this recipe is an ideal choice for quick dinners that feel indulgent yet balanced.
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Recipe Information
Ingredients
- 1 pound lean beef sirloin
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large medium onion
- 2 garlic cloves
- 8 ounces button mushrooms
- 2 cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
- 1.5 tablespoons all-purpose flour
- 1 cup sour cream
- 8 ounces egg noodles
- 2 tablespoons chopped fresh parsley
Instructions
Slice the beef sirloin against the grain into thin strips and season with black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the beef strips in a single layer, cooking in batches if necessary, until browned on all sides. Remove from the skillet and set aside.
Reduce heat to medium and add unsalted butter to the skillet. Once melted, add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Add sliced mushrooms to the skillet and sauté until they release their moisture and begin to brown, about 5-7 minutes.
Return the beef to the skillet, then stir in the low sodium beef broth and Worcestershire sauce. Bring to a simmer.
In a small bowl, combine roughly 1/4 cup of the broth from the skillet with all-purpose flour, whisking until smooth. Stir this mixture back into the skillet to help thicken the broth.
Reduce the heat to low and let it simmer for about 10-15 minutes, allowing the sauce to thicken and flavors to meld.
Meanwhile, cook the egg noodles according to package instructions, omitting salt during cooking. Drain and set aside.
Once the beef mixture has thickened to your liking, remove it from the heat and stir in the sour cream until the sauce is creamy.
Serve the beef stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.8 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 729 mg | 16% | |
*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.
