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Beef Stroganoff

Serves 4
Time 30 min
This classic, budget-friendly beef stroganoff is sure to be a family favorite. Serve with a green salad or steamed peas and carrots for a complete meal.
Ingredients
  • 1 pound beef sirloin cut into thin strips
  • 1/4 teaspoon fine sea salt plus more to taste
  • 2 tablespoons canola oil
  • 1 yellow onion thinly sliced
  • 2 tablespoons unsalted butter
  • 10 ounces button mushrooms quartered
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 (14.25-ounce) can fat-free beef broth
  • 1/4 cup low-fat sour cream
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 6 ounces egg noodles cooked according to package directions
  • Chopped fresh flat-leaf parsley (optional)
  • 1/8 teaspoon ground black pepper plus more to taste
Method

Season the beef with salt and pepper. Preheat a large skillet over medium heat. Add half of the oil and raise heat to high. Add half of meat to the skillet in a single layer. Cook until browned on the outside and just cooked through, 2 to 3 minutes. Transfer meat and juices to a plate and set aside, covered. Repeat with remaining oil and beef.

Put onions and a drop more oil, if necessary, in the skillet. Cook until onions are golden and tender, about 7 minutes. Transfer to the plate with the reserved beef.

Discard oil and any burnt bits remaining in skillet. Add butter and melt over medium-high heat. Add mushrooms and turn the heat up to high. Cook, stirring occasionally, until well-browned, about 5 minutes. Add tomato paste and cook, stirring, about 1 minute. Stir in flour and cook for about 1 minute.

Pour in broth and whisk constantly until liquid comes to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove skillet from heat and stir in sour cream, mustard and lemon juice. Season with salt and pepper. Return meat and onions to skillet and toss to coat well with sauce. Serve hot over the egg noodles, garnished with parsley, if desired.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound beef sirloin cut into thin strips
  • 1/4 teaspoon fine sea salt plus more to taste
  • 2 tablespoons canola oil
  • 1 yellow onion thinly sliced
  • 2 tablespoons unsalted butter
  • 10 ounces button mushrooms quartered
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 (14.25-ounce) can fat-free beef broth
  • 1/4 cup low-fat sour cream
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 6 ounces egg noodles cooked according to package directions
  • Chopped fresh flat-leaf parsley (optional)
  • 1/8 teaspoon ground black pepper plus more to taste