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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- by: Sarah Jo
- 12 years ago
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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- by: Suz Belles
- 11 years ago
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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- by: Sarah-Jane Mcbride
- 11 years ago
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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- by: Tiger77
- 10 years ago
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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- by: Dave W.
- 9 years ago
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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- by: Katya
- 9 years ago
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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- by: BARNKITTY
- 9 years ago
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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- by: Cookdap Member
- 2 years ago
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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