Beef Stroganoff

Beef Stroganoff

5 Reviews
From the EatingWell Kitchen

A little tender beef goes a long way when it is supplemented with flavorful mushrooms and enriched with a robust sauce in this healthy stroganoff.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound whole-wheat egg noodles
  • 8 ounces filet mignon or sirloin, trimmed and thinly sliced across the grain
  • Salt & freshly ground pepper to taste
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 onion, sliced
  • 8 ounces mushrooms, sliced (3 cups)
  • 1 tablespoons all-purpose flour
  • ¼ cup dry red wine
  • ¾ cup reduced-sodium beef broth
  • 1 teaspoon Dijon mustard
  • 3 tablespoons reduced-fat sour cream
  • 1 tablespoon chopped fresh parsley


  • Active

  • Ready In

  1. Bring a large pot of water to a boil. Cook noodles until just tender, 8 to 10 minutes or according to package directions.
  2. Season beef lightly with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook the beef in 2 batches until browned, 1 to 3 minutes per side; transfer to a plate.
  3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and sauté until softened and lightly colored, about 3 minutes. Reduce heat to low, add mushrooms and sauté until they are just beginning to give off their moisture, 2 to 3 minutes more. Add flour and cook for 1 minute, stirring. Stir in the wine and let evaporate, about 30 seconds. Stir in broth, bring to a simmer, stirring, and cook until thickened, about 2 minutes. Stir in mustard, sour cream and parsley. Season to taste with salt and pepper. Add the reserved beef and cook just until heated through. Serve over the cooked noodles.

Nutrition information

  • Per serving: 370 calories; 6 g fat(2 g sat); 10 g fiber; 60 g carbohydrates; 21 g protein; 33 mcg folate; 28 mg cholesterol; 3 g sugars; 0 g added sugars; 88 IU vitamin A; 3 mg vitamin C; 55 mg calcium; 3 mg iron; 152 mg sodium; 413 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 4 starch, 1 lean protein, ½ fat, ½ vegetable

Reviews 5

January 01, 2014
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By: EatingWell User
Red wine made it taste funny The red wine made it taste funny n tangy. Really bad recipe.
January 24, 2013
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By: aym430
So tasty and easy to make! This was super quick and is something you can make on a busy evening, or when you don't have the energy for anything elaborate. Will definitely make this one again! Pros: Quick and easy
November 16, 2011
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By: AuntBeeWannaBe
Easy and delicious This is so easy to make and tastes very close to the fattening version, but guilt free! It was a big hit at my dinner table. I especially liked slipping in the extra vegetables that the family was unaware of! Pros: Easy, few ingredients Cons: none
February 20, 2011
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By: horsewantednj
Vegetarian version is a hit! Altered the recipe slightly for my mom and me--the vegetarians of the family--using salt-free veggie broth and Gardein beefless tips (seitan would probably be good too). Delicious and flavorful! Will make again.
March 27, 2010
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By: EatingWell User
I haven't tried it yet, but it sounds irresistible!!! My husband doesn't like mushrooms, but I have a feeling when (and I say when) I prepare this dish I'll have to slice them very thin...he won't know the difference. Thanks
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