Beef stroganoff

Beef stroganoff

Beef stroganoff

Beef stroganoff photo 1
Beef stroganoff photo 2
Beef stroganoff photo 3


  • vegetable oil - 1 tsp
  • all-purpose flour - 3 Tbsp
  • dry mustard - 1 tsp
  • dried whole oregano - 1/4 tsp
  • plain low-fat yogurt - 1/3 c
  • pepper - 1/4 tsp
  • tomato paste - 2 Tbsp
  • dry sherry - 2 Tbsp
  • fresh mushrooms, halved - 1/2 lb
  • beef broth - 2 c
  • large onion, sliced - 1 item
  • dried whole dill weed - 1/8 tsp
  • hot cooked noodles - 3 c
  • lean round steak - 1 lb
  • vegetable cooking spray - 1 item

How to make beef stroganoff:

Trim excess fat from steak. Partially freeze steak. Slice across grain into thin strips. Combine flour and pepper, mixing well. Dredge meat in flour mixture; set aside. Coat a small Dutch oven with cooking spray. Add oil and place over medium heat until hot. Add mushrooms and onions to Dutch oven. Cover and cook 5 minutes or until onion is tender, stirring frequently. Remove vegetables from Dutch oven and set aside. Add meat to Dutch oven. Increase heat to medium-high and cook until browned. Stir in mushrooms, onion and remaining ingredients, except yogurt and noodles. Bring to a boil. Cover. Reduce heat and simmer 15 minutes. Uncover and simmer an additional 15 minutes. Remove from heat and stir in yogurt. Cook meat and sauce until thoroughly heated (do not boil). Serve over noodles.

Yield: 6 servings (about 162 calories per serving plus 100 calories per 1/2 cup cooked noodles).

Recipe categories: Main dish, Meat, Beef.

Beef stroganoff
Average rating: 2.9 of 5, total votes: 8
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
sugar, pkg, milk, salt, stick margarine, paprika, worcestershire sauce, can cream of mushroom soup
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