Healthy Beef Stroganoff
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4
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Calories
310 kcal
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Course
Main Course
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Cuisine
Russian
Healthy Beef Stroganoff
Description
This version uses thinly sliced, lean sirloin steak, quickly seared in a lightly oiled skillet to develop color while retaining some pinkness. After setting aside the beef, onions and sliced mushrooms sauté in the same pan, absorbing flavors and softening before being simmered with beef stock made from cubes alongside the reserved beef. The sauce incorporates Dijon mustard, Worcestershire sauce, and optional tomato paste to enrich depth and balance.
The sauce is thickened with a cornflour slurry, stirred in to reach a smooth yet moderately thick texture suitable for coating the beef and mushrooms. Reduced fat sour cream or fat-free quark cheese is folded in to add creaminess while keeping the dish lighter. Black pepper and salt season throughout, and the final dish is garnished with chopped flat leaf parsley for a fresh herbal note.
This beef stroganoff pairs well with sides like pasta, rice, or mashed potatoes to complement the sauce. It delivers classic flavors while moderating calories and fat, fitting into a lighter meal plan.
The original notes indicate the dish counts as 7 Weight Watchers SmartPoints without any sides, helpful for tracking diet goals.
Ingredients
- olive oil or low calorie cooking spray
- 600 g sirloin steak cut into thin strips
- 1 onion or 2 small onions), finely diced, large
- 400 g mushrooms sliced (I used chestnut/crimini mushrooms
- 480 ml beef stock made with 2 stock cubes, 2 cups
- 1 tbsp Dijon mustard
- 1/4 tsp Worcestershire sauce (one generous splash)
- 1 tsp tomato paste (optional)
- 150 ml reduced fat sour cream or fat free quark cheese
- 2 tbsp cornflour diluted in 2 tbsp cold water to make a slurry
- salt to season
- black pepper to season
- 2 tbsp flat leaf parsley , finely chopped to garnish
Instructions
- Slice your steak into thin even strips and remove any visible fat. Pat dry with kitchen towel. Season with salt and pepper.
- Heat a large casserole dish or skillet (ideally cast iroand spritz lightly with olive oil cooking spray. Flash fry the beef strips, in batches, until nicely browned (doesn't have to be cooked all the way, it can be pink in places). Set aside.
- Deglaze the pan - add a generous splash of stock and quickly scrape any browned bits into the sauce. These will add tons of flavour so don’t skip this step!
- Add the onions and cook for a minute then add the mushrooms. Sauté the vegetables over medium heat, stirring, until they start to soften and colour, about 5 minutes. Add a splash of the beef stock if the pan gets too hot and dry.
- Add the remaining stock and bring everything to a nice simmer.
- Add the beef back into the sauce. Stir in the mustard, Worcestershire sauce and tomato paste if using.
- Reduce the heat. Stir in the sour cream (or creme fraiche /quaruntil incorporated. It might separate or look a bit curdled at this point but don’t worry – it will soon become smooth again.
- Add the cornflour slurry and simmer for a couple of minutes until the sauce thickens.
- Sprinkle with a generous handful of chopped parsley and check the seasoning - add salt and pepper to taste if needed.
- Serve your beef stroganoff over rice, mashed potatoes or pasta with steamed green vegetables on the side.
Notes
- This Beef Stroganoff contains 7 Weight Watchers SmartPoints per serving when served without additional sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 41g | 82% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 102mg | 34% |
| Sodium | 402mg | 17% |
| Potassium | 1206mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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