Our version of beef Stroganoff tops seared flank steak with a rich-tasting sauce made with a touch of cognac, reduced-fat sour cream and plenty of portobello mushrooms. Serve over whole-wheat egg noodles.

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.

    Advertisement
  • Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.

Nutrition Facts

368 calories; 19.3 g total fat; 91 mg cholesterol; 583 mg sodium. 14.3 g carbohydrates; 29.2 g protein; Full Nutrition

Reviews (16)

Read More Reviews
16 Ratings
  • 5 star values: 2
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/26/2019
Makes for a darn tasty lunch. I eat 1 cup with no noodles or rice to cut the calories. Read More
Rating: 5 stars
11/11/2013
Everyone raved! I used already sliced stir-fry meat and followed the rest of the recipe to the T. It worked out perfectly was simple and everyone raved...especially my hubby who is very picky. Even my 7 yo son ate it and he hates red meat. Pros: Easy Cons: Had to go buy portobello mushrooms Read More
Rating: 4 stars
01/26/2012
This dish came out great everyone in my family ate it all up. Will definitely make it again. Very healthy and yummy Read More
Advertisement
Rating: 1 stars
12/30/2011
How can you even think about calling a recipe healthy when it contains over 900mg of sodium when the recommended DAILY intake of sodium is now 1500mg. The recipe is relatively high in calories and listed calories do not include noodles and stroganoff is always served over some kind of noodles. No one with diabetes should even look at this recipe much less eat it. Pros: None Cons: 1. Noodles not included in nutrition numbers. 2. Sodium content Read More
Rating: 4 stars
10/31/2011
I made this for my first-ever attempt at beef stroganoff cooked for friends and fiance was awesome. I would recommend making a bit more if you're using a full package of noodles and want it to be saucy. But this was a great recipe. Also may want to substitute flank steak with different cut of beef. Alex Plainfield IL Read More
Rating: 4 stars
10/31/2011
I gave this recipe a slow cooker twist. I also substituted some ingredients: sirloin baby bellas rum (only alcohol on hand) and one cup water (in place of broth). I cut the beef into bite-sized pieces and quickly browned it in a skillet before adding it to the slow cooker. In the meantime I combined all other ingredients into the slow cooker (except the sour cream-add it at the end when you add noodles). I cooked everything in slower cooker for 4 hours. I served the stroganoff combined with 1/2 a bag of prepared whole wheat egg noodles. Awesome! McKenzie Omaha NE Read More
Advertisement
Rating: 4 stars
10/31/2011
We served this with whole wheat fusilli instead of the traditional egg noodles. It came out awesome and everyone loved it. I used vermouth instead of cognac (didn't have it.) Bunnie San Diego CA Read More
Rating: 4 stars
10/31/2011
I have been in the food service business most of my life and this is simply awesome period end of story. Even better the next day and a real keeper. Bruce FL Read More
Rating: 4 stars
10/31/2011
This is an awesome recipe. This will be my new stroganoff recipe. This recipe is restaurant tasting without all of the unknown of what is in it. I did not have cognac or brandy so I just omitted it. My husband asked if it had wine in it. I said NO. I also used canned mushrooms but next time I will use fresh ones. Debra NE Read More
Rating: 4 stars
10/31/2011
Very easy to prepare and very nice flavor with the portobello mushrooms. I think we actually enjoyed the leftovers more as the flavor was richer. Good work! T. Thibodaux LA Read More
Rating: 4 stars
10/31/2011
Very easy and tasty recipe. The portobello mushrooms have such a meaty texture that the beef could be left out for as vegetarian option. Anonymous MI Read More
Rating: 4 stars
10/30/2011
Delicious and so easy!!! Read More
Rating: 4 stars
10/30/2011
Not a big beef eater but have used chicken and simply more mushrooms and it's all great. Tastes so much better than the condensed soup version I had growing up. Read More
Rating: 4 stars
10/30/2011
The portobellos make the sauce taste so rich and delicious. I love this recipe and will use it again and again! Read More
Rating: 4 stars
10/30/2011
Oh my Gosh! this was the best recipe i have ever found online! my fiancee' cant stand the healthy recipes i try to incorporate into his diet but he couldnt stop raving about this one! i omitted the onion and just used the scallions. i also used spiced rum rather than brandy simply because thats all i had. i will make this again and again! Read More
Rating: 4 stars
10/30/2011
I made this with lean ground beef to make it easier. It was so delicious! Read More