Beef Stroganoff originated in Russia, but has migrated all over the world from China to Brazil, and became wildly popular in the U.S. in the 1950s (the ultimate comfort food era). Our Beef Stroganoff with Portobello Mushrooms, of course, is healthier and tastier than a typical stroganoff.
We add meaty portobello mushrooms to make sure the servings are satisfying but not too high in calories. Plus we substitute reduced-fat sour cream for regular sour cream and heavy cream.
Beef Stroganoff is made with all sorts of cuts of meat, sometimes sliced into strips, sometimes diced. We opt for flank steak in this recipe because it’s relatively lean. The trick with flank is to cut it thinly to keep it tender. In another variation on this classic, Mushroom-Beef Stroganoff we use beef top round, a tougher cut, and rely on slow braising to make the meat tender.
Of course braising only works if you have the time. If you’re in a hurry, another great recipe we recently developed is Hamburger Buddy—a one-skillet meal made with ground beef, whole-wheat noodles and all the good creaminess and flavor of a stroganoff. (It too uses our favorite secret weapon for a creamy sauce, reduced-fat sour cream.)