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


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

369 calories; protein 29.2g 58% DV; carbohydrates 14.3g 5% DV; dietary fiber 2.5g 10% DV; sugars 4.8g; fat 19.3g 30% DV; saturated fat 6.7g 33% DV; cholesterol 91mg 30% DV; vitamin a iu 251.4IU 5% DV; vitamin c 4.8mg 8% DV; folate 73.9mcg 19% DV; calcium 82.1mg 8% DV; iron 2.7mg 15% DV; magnesium 46.4mg 17% DV; potassium 928.6mg 26% DV; sodium 582.6mg 23% DV; thiamin 0.2mg 20% DV.

Reviews (16)

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16 Ratings
  • 5 star values: 2
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
Delicious and so easy!!! Read More
Rating: 4 stars
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
I made this with lean ground beef to make it easier. It was so delicious! Read More
Rating: 1 stars
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
This dish came out great everyone in my family ate it all up. Will definitely make it again. Very healthy and yummy Read More
Rating: 5 stars
Makes for a darn tasty lunch. I eat 1 cup with no noodles or rice to cut the calories. Read More
Rating: 4 stars
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
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: 5 stars
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