Beef & Portobello Mushroom Stroganoff

Beef & Portobello Mushroom Stroganoff

16 Reviews
From the EatingWell Kitchen

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons plus 1 tablespoon canola oil, divided
  • 1 pound flank steak, trimmed
  • 4 large portobello mushrooms, stemmed, halved and thinly sliced
  • 1 large onion, sliced
  • ¾ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 1 14-ounce can reduced-sodium beef broth
  • 2 tablespoons cognac, or brandy
  • 1 tablespoon red-wine vinegar
  • ½ cup reduced-fat sour cream
  • 4 tablespoons chopped fresh chives, or parsley


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  1. 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 ¼-inch-thick slices.
  2. 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 information

  • Serving size: 1½ cups
  • Per serving: 368 calories; 19 g fat(7 g sat); 2 g fiber; 14 g carbohydrates; 29 g protein; 74 mcg folate; 91 mg cholesterol; 5 g sugars; 0 g added sugars; 251 IU vitamin A; 5 mg vitamin C; 82 mg calcium; 3 mg iron; 583 mg sodium; 929 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 vegetable, 4 lean meat, 1 fat

Reviews 16

August 26, 2019
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By: erb
Makes for a darn tasty lunch. I eat 1 cup with no noodles or rice to cut the calories.
November 11, 2013
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By: BK
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
January 26, 2012
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By: Rachel
This dish came out great everyone in my family ate it all up. Will definitely make it again. Very healthy and yummy
December 30, 2011
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By: EatingWell User
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
July 21, 2010
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By: Sue Sullivan
I made this with lean ground beef to make it easier. It was so delicious!
June 28, 2010
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By: EatingWell User
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!
March 27, 2010
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By: cassy.friedrich
The portobellos make the sauce taste so rich and delicious. I love this recipe and will use it again and again!
January 16, 2010
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By: EatingWell User
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.
January 05, 2010
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By: EatingWell User
Delicious and so easy!!!
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