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Beef Stroganoff

Beef Stroganoff

Beef Stroganoff

Portobello mushrooms are slightly more uncommon than the usual varieties–but the unbeatable meaty texture is well worth the effort.


Makes 6 servings


1 boneless beef top sirloin steak (about 1 pound)
1 large onion, cut lengthwise and thinly sliced
1/2 cup plain nonfat yogurt
1/2 cup reduced-fat sour cream
3 tablespoons chopped chives, divided
2 tablespoons all-purpose flour
1 tablespoon ketchup
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon olive oil
6 ounces portobello or button mushrooms, sliced
3-1/2 cups cooked wide noodles
12 ounces baby carrots, steamed


  1. Cut beef in half lengthwise, then crosswise into 1/4-inch slices; set aside.
  2. Heat large nonstick skillet over low heat; add onion. Cover; cook, stirring occasionally, 10 minutes or until tender. Remove onion from skillet; set aside.
  3. Combine yogurt, sour cream, 2 tablespoons chives, flour, ketchup, mustard, salt and pepper in small bowl; set aside.
  4. Heat oil in skillet over medium-high heat. Add beef and mushrooms; cook and stir 3 to 4 minutes or until beef is lightly browned. Return onion to skillet. Reduce heat to low. Stir in yogurt mixture until well blended and slightly thickened, about 2 minutes. Serve over noodles and carrots. Sprinkle with remaining 1 tablespoon chives.

Nutritional Information

Serving Size: about 1/2 cup noodles with 1/2 cup beef mixture and 1/2 cup cooked carrots
Sodium 256 mg
Protein 22 g
Fiber 2 g
Carbohydrate 23 g
Cholesterol 65 mg
Saturated Fat 3 g
Total Fat 7 g
Calories from Fat 27 %
Calories 246

Dietary Exchange

Meat 2
Vegetable 1
Starch 1
Fat 1/2

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