Lighter Quicker Beef Stroganoff

Lighter Quicker Beef Stroganoff Recipe

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Shelley Young


This version is lower in fat and calories while maintaining a balance between carbs and protein. It's great for watching your weight while feeling like you are indulging!


★★★★★ 1 vote

10 Min
30 Min


Add to Grocery List

  • 1 lb
    very lean ground beef or ground turkey breast
  • 1
    small yellow onion, sliced thin
  • 1 pt
    button mushrooms, cleaned and sliced
  • 8 oz
    container non fat sour cream
  • 1 Tbsp
    unbleached white flour, all purpose
  • 2 Tbsp
    beef bouillon granules, low sodium
  • 1/2 pkg
    egg noodles, no-yolk variety
  • 1 Tbsp
    olive oil, light

How to Make Lighter Quicker Beef Stroganoff


  1. Put the water on to boil for the egg noodles and boil them according to package directions. Meanwhile, in a non stick (or cooking spray spritzed) pan add sliced mushrooms and onions and the olive oil. Cook 2 minutes or until soft and onions are translucent.
  2. Add meat to the pan, breaking it up. Season with a little sea salt and fresh ground black pepper. Cook until no longer pink.
  3. While meat is browning, stir the tablespoon of flour and 1 tablespoon of bouillon into the sour cream. Mix thoroughly. You may prefer to use the second tablespoon (we do) but you may omit it also. When meat is done, stir the sour cream mixture into the pan, mixing completely and heating through. The color will change slightly as it cooks from white to a rich brown cream color.
  4. Remove pan from heat. Divide noodles equally into 4 portions. Top noodles with 4 equal portions of stroganoff mixture. Serve hot with a green salad dressed with lemon juice and olive oil and a tall glass of water.

Printable Recipe Card

About Lighter Quicker Beef Stroganoff

Course/Dish: Beef
Other Tags: Quick & Easy, Healthy

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