Search thousands of recipes reviewed by home cooks like you.

Beef Stroganoff II

Beef Stroganoff II

  • Prep

  • Cook

  • Ready In

sal

Beef Stroganoff is typically a rich dish, yet it's quite simple to make. This recipe uses nonfat sour cream to help cut down on the fat content.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 606 kcal
  • 30%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 1063 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
  2. Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
  3. Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Pammy J
104
11/12/2008

Excellent recipe! Tried it this evening. I prepared the beef last night (I bought & cubed 2 pieces of London Broil) & let it marinade in beef broth, garlic, seasoned salt, pepper and a decent merlot overnight because I knew I wouldn't be making this until today.) The only variation was I tweaked other member suggestions and added 2/3 cup beef broth and 1/3 cup water to cream of mushroom soup, added additional mushrooms and 1 cup of light cream. After simmering for 15 minutes, I added 1 cup sour cream (not fat free), dash of worstershire sauce, dash of nutmeg and parsley flakes. AWESOME results...not thick at all, very rich and creamy and totally delicious. Kinda fattening with this variation but so what...you can work it off in the gym tomorrow which is what I will do!!! Will definitely prepare again!

taramclarty
75
11/11/2003

My family really enjoyed this recipe. I followed the advice of one reviewer and marinated the sirloin steak. I cut about 1.3 lbs. into strips and marinated it for about 4 hours in 1/3 cup soy sauce, 2/3 cup white wine, 3 cloves garlic (I used the already diced, bottled garlic), and some ground ginger. This made the meat very tender and it had an absolutely wonderful flavor! I then browned the meat in a little oil, and added the onion and 8 oz. sliced fresh mushrooms. (The mushrooms really made this dish; I don't know how you could have stroganoff without fresh mushrooms!) After I added the flour and spices, I poured in the can of soup mixed with a can of milk. (I still thought it needed some thinning, so I made the mistake of adding white wine to the sauce. It would have been great with a little, but I added too much, and my husband complained that it was "too winey". Beware.) I didn't measure the sour cream; just spooned it in until it looked right. Served over egg noodles, this was delicious!

Cindy
67
5/16/2004

Several people reviewing this recipe on this website said it was bland, so instead of using chopped onion, I used one envelope of Lipton Recipe Secrets Beefy Onion dried soup mix, added 1/2 cup of milk to thin the stroganoff out, 1 can of mushrooms, drained, and used 1/2 cup each of fat free sour cream, and regular sour cream. It was very, very good. Not bland at all. I did make the mistake of using cut of beef for stew, instead of hamburger, and the meat was tough. Next time I will use hamburger, or try slow cooking this before adding the noodles.