Light Beef Stroganoff


A classic, Russian culinary masterpiece revamped into a low calorie, low fat, and delicious dinner. The Portobello mushrooms called for in this recipe have an unbeatable meaty texture that makes them well worth the few extra cents they will cost you to make this dish. However, if you can’t find Portobellos, another type of mushroom will work just fine.

This low calorie rendition of this traditional dish will “blow you away” with it’s rich, creamy, full-bodied flavor. Unlike it’s “traditional” counterpart, this meal eliminates the heavy cream and butter (therefore eliminating a bunch of unnecessary fat and calories) – but the taste won’t let you down! Family members and dinner guests, alike, will NEVER suspect that is a healthy dish.

1 pound boneless beef top sirloin steak

1 large onion, cut lengthwise and thinly sliced

1/2 cup plain nonfat yogurt

1/2 cup fat free sour cream

3 tablespoons chopped chives, divided

2 tablespoons all-purpose flour

1 tablespoon ketchup

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/8 teaspoon white pepper

1 teaspoon olive oil

6 ounces portobello (or button, cremini, or baby bella) mushrooms, sliced

3-1/2 cups wide whole wheat noodles (or egg noodle, if you prefer)

Cook the pasta according to the package directions; while pasta cooks, start the beef.

Cut the beef into strips or chunks and set aside.

Spray a large nonstick skillet with nonstick spray and place it over low heat; once warm add the onion and cook, stirring occasionally, for about 10 minutes (or until tender). Remove the onion from the skillet and set aside.

Combine the yogurt, sour cream, 2 tablespoons chives, flour, ketchup, mustard, salt and pepper in small bowl; set aside.

Heat the teaspoon of oil in the same skillet over medium-high heat. Add the beef and mushrooms and cook (stirring very frequently) for 3 to 4 minutes or until beef is lightly browned; return the onion to skillet with the beef and mushroom and reduce the heat to low. Stir the yogurt mixture into the skillet until well blended and slightly thickened (about 2 minutes). Serve over the noodles, sprinkled with the remaining tablespoon of chives.

Makes 4 servings. Per Serving: 246 calories, 6 g total fat, 2 g saturated fat, 0 g trans fat, 22 g carbohydrates, 3 g fiber, 0 g added sugar, 22 g protein, 206 mg sodium, 62 mg cholesterol

  1. This was actually my least favorite recipe of the month and not one I would do again. I think it was the mustard that I didn’t like.

  2. Great recipe, I just cooked this dish and its yummy.
    Tasted fab, i threw in some parsley also.
    Will certainly cook it again .

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