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Fresh mushrooms, light sour cream and less butter give Donna’s classic stroganoff recipe a healthier twist. Be sure to serve over whole wheat noodles!
Ingredients
- 2 pounds beef chuck roast
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon butter
- ½ pound white mushrooms, sliced
- 4 green onions, sliced (white and green parts)
- 2 tablespoons butter, divided
- 1/3 cup white wine
- ¼ cup all-purpose flour
- 1 ¼ cups reduced-sodium beef stock, divided
- 1 teaspoon prepared mustard
- 1/3 cup light sour cream
- salt and ground black pepper to taste
Directions
Step 1
Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Step 2
Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
Step 3
Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
Step 4
Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
Editor’s Note:
This recipe is a healthier version of Beef Stroganoff III.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 256 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat8g | 42% |
| Cholesterol66mg | 22% |
| Sodium286mg | 12% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein16g | |
| Vitamin C2mg | 10% |
| Calcium17mg | 1% |
| Iron2mg | 11% |
| Potassium241mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I added a half teaspoon of garlic powder and onion powder when I seasoned the meat with salt and pepper. Right before serving, I added a teaspoon each of dried basil and dried oregano. I DID take the recipe submitter’s suggestion and serve this over whole wheat pasta (with garlic green beans on the side). NO leftovers. My family ate every single bite of this dish. Very good. Noone could tell that this was “lighter”, which tickled me.
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Realy good. Really easy. Even my picky 3 yr old ate his. Thanks!
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Excellent recipe!!
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I made this as healthy as I could–even using whole wheat flour instead of all-purpose. Used thinly sliced sirloin and low-fat sour cream–served over whole wheat egg noodles. It was delicious and the family loved it! Will make again.
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simple and easy and great for people who are doing WW
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WOW!! This was really tasty and really easy to make!! The only thing I did different was I added garlic (yeah, no vampires in my house! lol) and I didn’t use the white wine but only because I didn’t have any on hand! I also used wafer steaks because it’s what I had on hand (not the pressed steak-ums)… My teenagers and I have doing Weight Watchers+, hubby refused til he ate this! 😀 Nice job on the healthy version!!
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This was so easy to make and was delicious. The only change I made was I added 1/2 tsp. garlic powder before serving to give it a little extra flavor. It was a hit and is very WW friendly!
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This recipe was AMAZING! I used Merlot instead of white wine and my whole family loved it!
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I love this recipe! I have made it the way this recipe is written and in a slow cooker, both ways are great!
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I changed the recipe to suit what i had on hand. I used ground beef. I added the noodles to the pan and just added extra beef broth and cooked until done. I liked using one pot to complete the meal.
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This was so good. No one could the that it was a light version. I bought meat for stew at the grocery store that was already cut up so it saved me a step. I made every thing as stated but instead of simmering meat in the pan for one hour I placed it in the slow cooker for a couple hours. I love that this is a healthier option recipe!
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Meh… Bland. Thick. Uninspiring.
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Absolutely delicious! Can’t wait to make it again.
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Nice flavor but next time I will cut up a slow cooked roast for more tender beef.
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I think this is a great base recipe. I added extra black pepper, smoked paprika, garlic and white onion to suite my taste.
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Just made this tonight, AMAZING! I pretty much stuck to recipe without making any changes and it turned out delicious. Such and easy meal to cook and it tastes like it toll a long time. My daughter loved it too and she hates stroganhoff!
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This is the same recipe as Beef Stroganoff III, with some healthy changes. Use this one instead of original going forward.
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My spouse who hates mushrooms even loved this recipe. Mind you I chopped the mushrooms finely.
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Scrumptious!!! So glad I spotted this in the Allrecipes Magazine – made it for my son and a couple of his college buddies – they all went for third helpings. Made it a “gluten free” meal by using GF flour and served it with Chef Johns mashed potatoes – yum yum! No white wine? Try red – it was just as good!
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The finished product looked and tasted great!!!
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Mix more than 1/4cup of flour and beef broth. It turns to a gooey paste that adds a lot of time to making the sauce. Try at least 3/4 of a cup for a better rue
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I did this in a slow cooker, on Low for about 6-7 hours, adding the sour cream during the final hour. I didn’t bother to brown the beef chunks and I left out the mushrooms – because my wife’s not a fan of them – but I added two handfuls of baby carrots at the start. It was great !
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This recipe turned out well. I did add about half a tsp garlic powder and I changed it up a bit. I coated the beef with the flour I would have used for making the gravy. the beef browned up nicely. I returned the beef to the pan and added the liquid. It thickened right up with less mess and no lumps.
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This recipe was okay. Did not look as appetizing as the picture. Taste was decent. In all fairness, I think I keep trying different beef stroganoff recipes hoping to like beef stroganoff, when perhaps there’s no recipe that will make me like it.
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A good solid beef stroganoff. We cooked the mushrooms, removed from pan, then added the beef, which we sliced thinner than recommended. Seasoned that with salt and pepper, then added the flour. Once the beef started to brown, added the onions. When the beef was almost done, crushed in a large garlic clove and a little bit of rosemary, marjoram, and thyme. Poured in the wine and substituted 1C water for the beef broth. Forgot the mustard. Probably used a little extra sour cream. Very enjoyable.
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Dredged the meat in flour instead of mixing it with the broth, added basil, oregano, and some smoked paprika, garlic and onion powder, used 2% greek yogurt instead of sour cream, and tossed with a box of whole wheat rotini. Very pleased with the result.
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I made it just as the recipe was written. When I make it again, I will add about a teaspoon of chopped garlic and 1/2 teaspoon of parsley to give it just a little more flavor. Was easy and delicious!
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I made it just as the recipe was written. When I make it again, I will add about a teaspoon of chopped garlic and 1/2 teaspoon of parsley to give it just a little more flavor. Was easy and delicious!
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This has become one of me and my boyfriends favourite meals. The kids really like it too. I add green pepper slices for last 20 min of cooking. I used pork tenderloin once too instead of beef and it was still do good. Thank you for creating this
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Doubled the mustard, added half a tsp garlic and onion powder when seasoning the meat. Delicious!
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Very good but did have to add some herbs and spices to give it more flavour – oregano, paprika, garlic powder. And I agree with others that next time I would dredge the meat in flour rather than mixing the flour and beef stock.
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I used elk meat, cooked it a bit longer, and it was very good.
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I used Dijon mustard, Greek yogurt and red wine (it was open) Delicious!
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made this last night. Used precut chuck stew beef. cut some of the lager pieces in half. it was outstanding!
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I put all the ingredients together as written. I put it in a pressure cooker for 20 minutes instead of baking. The meat came out tender and the flavor was blended and delicious. No more cream of mushroom soup for me!
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This recipe is so easy and delicious! The beef was really tender and the gravy was wonderful. I wouldn’t change a thing!
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A good basic recipe. I only used half the meat the recipe called for, because it’s just 2 of us, but kept the gravy and mushrooms, because they’re great over noodles. I only used half the butter called for, guessed on the amount of white wine I deglazed the pan with and doubled the amount of sour cream. One thing that I would do differently is shake the flour with all the beef broth and add it all at once off the heat. I followed the recipe and was rewarded with lots of lumps that required the immersion blender.
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The beef I chose was a little tougher than I would have liked. My bad.
I added 1/2 teaspoon paprika, 1/2 teaspoon black pepper, and increased the sour cream to 1/2 cup.
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