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Beef Stroganoff Comfort Food Dinner

This classic Russian dish gets a healthy makeover that'll make your whole family happy! By swapping out heavy cream for a lighter alternative and loading up on mushrooms, you get all that rich, savory flavor without the guilt. It's elegant enough for company but easy enough for a Tuesday night—exactly what us busy moms need!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz lean sirloin steak thinly sliced
  • 8 oz whole wheat egg noodles
  • 16 oz sliced mushrooms
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup low-sodium beef broth
  • 1/2 cup light sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley for garnish

Method
 

  1. Cook egg noodles according to package directions, drain, and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper, then cook for 3-4 minutes until browned. Remove and set aside.
  3. In the same skillet, add onions and mushrooms. Cook for 5-6 minutes until softened and golden. Add garlic and cook for 1 minute more.
  4. Sprinkle flour over the vegetables and stir well. Gradually add beef broth, stirring constantly until the sauce thickens, about 3 minutes.
  5. Reduce heat to low and stir in sour cream and Dijon mustard until smooth.
  6. Return beef to the skillet and simmer for 2-3 minutes. Serve over cooked noodles and garnish with fresh parsley.