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Easy Beef Stroganoff

Easy Beef Stroganoff

I wanted to lighten up my mother-in-law’s terrific stroganoff recipe and came up with this yummy spin. In our house, we call my easy beef stroganoff “special noodles.”– Jennifer Riordan, St. Louis, Missouri.

Active Ingredients

  • 4-1/2 cups uncooked yolk-free noodles
  • 1 pound lean ground beef (90% lean)
  • 1/2 pound sliced fresh mushrooms
  • 1 big onion, halved and sliced
  • 3 garlic cloves, minced
  • 1 tablespoon reduced-fat butter
  • 2 tablespoons versatile flour
  • 1 can (14 -1/ 2 ounces) reduced-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 cup reduced-fat sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Sliced fresh parsley, optional


  • Cook noodles according to package directions. Meanwhile, in a big pan, prepare the beef, mushrooms and onion over medium heat till meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Eliminate and keep warm.
  • In the same pan, melt butter. Stir in flour until smooth; gradually include broth and tomato paste. Give a boil; cook and stir until thickened, about 2 minutes.
  • Thoroughly return beef mixture to the pan. Include the sour cream, salt and pepper; cook and stir up until warmed through (do not boil). Drain noodles; serve with beef mix. If preferred, top with sliced parsley.
Editor’s Note

This dish was evaluated with Land O’Lakes light stick butter.

Nutrition Facts

1 each: 326 calories, 7g fat (3g saturated fat), 48 mg cholesterol, 342 mg salt, 39 g carb (8g sugars, 3g fiber), 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 veggie.

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