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Beef Stroganoff by


12 oz boneless beef sirloin steak, cut 1/2 to 3/4 inch thick
1 8oz carton lower-fat dairy sour cream
2 tablespoons all-purpose flour
1 tablespoon lower-sodium tomato paste
1/2 cup beef broth
1/8 teaspoon pepper
6 oz fettuccine
Cooking spray
2 cups sliced fresh mushrooms (5oz)
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 tablespoon snipped parsley


1. Trim fat from beef. Partially freeze beef; thinly slice across the grain into bit-size strips. In a small mixing bowl stir together the sour cream, flour, and tomato paste. Stir in the broth and pepper. Set aside.
2. Cook the fettuccine according to the package directions, except omit the cooking oil and salt. Drain well.
3. Meanwhile, spray a cold large skillet with nonstick coating. Preheat the skillet over medium heat. Add beef to the hot skillet. Stir-fry for 2-3 minutes or to desired doneness. Remove beef from the skillet. Add the sliced mushrooms, chopped onion, and minced garlic. stir-fry for 3-4 minutes or till the onion is tender.
4. Add the sour cream mixture to the skillet. Cook and stir over medium heat till thickened and bubbly. Return meat to the skillet. Cook and stir for 2 minutes more. Serve meat mixture over fettuccine. Sprinkle with parsley and, if desired, garnish with a sprig of parsley.

Servings: 4

Nutrition Information (per serving):
Calories 390
Fat 9 g
Saturated Fat 4 g
Cholesterol 57 mg
Sodium 330 mg
Carbohydrates 49
Fiber 1 g
Protein 28 g

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