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Beef Stroganoff with Mushroom Gravy

Heart Healthy Beef Stroganoff with Mushroom Gravy Recipe

                   
Beef Stroganoff with Mushroom Gravy
Try our healthy beef stroganoff for a deliciously creamy comfort food that always hits the spot. Thinly sliced steak and egg noodles are dressed in an irresistibly garlicky mushroom gravy that is the star of the show.
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Ingredients
Recipe yields 6 servings
1 lb sirloin or flank steak, thinly sliced
1/8 tsp salt
Black pepper to taste
1 Tbsp olive oil
1 yellow onion, thinly sliced
4 garlic cloves, minced
1 cup sliced mushrooms
3 cups beef broth
1 Tbsp Worcestershire sauce
3 Tbsp all-purpose flour
1/2 cup 2% plain Greek yogurt or light sour cream
6 oz egg noodles, cooked
2 Tbsp chopped fresh parsley, for garnish
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Helpful how to videos
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Directions
Step 1

Season the steak with the salt and pepper. In a skillet, heat oil over medium-high heat until hot. Add steak in batches and cook, turning, until browned, about 1 minute. Remove the steak with a slotted spoon, transfer to a plate and set aside.

Step 2

Add the onion, garlic and mushrooms to the skillet and sauté over medium heat for 5 to 7 minutes, or until onion is softened. Add 1/2 cup of the beef broth and cook until reduced by half, about 3 minutes.

Step 3

In a small bowl, whisk the remaining beef broth, the Worcestershire sauce and the flour until there are no lumps. Pour the broth mixture into the skillet and simmer for 5 minutes, stirring. Add the steak with any juices and stir. Remove from heat and stir in the yogurt.

Step 4

Serve over the egg noodles and garnish with parsley.

Time: 45 minutes
Servings: 6
Calories: 255
Make this for: Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:255
total fat:5g
sat fat:1g
cholesterol:52mg
sodium:366mg
total carb:28g
fibers:1g
proteins:22g

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Heart Healthy Beef Stroganoff with Mushroom Gravy Recipe
Ingredients
Recipe yields 6 servings
1 lb sirloin or flank steak, thinly sliced
1/8 tsp salt
Black pepper to taste
1 Tbsp olive oil
1 yellow onion, thinly sliced
4 garlic cloves, minced
1 cup sliced mushrooms
3 cups beef broth
1 Tbsp Worcestershire sauce
3 Tbsp all-purpose flour
1/2 cup 2% plain Greek yogurt or light sour cream
6 oz egg noodles, cooked
2 Tbsp chopped fresh parsley, for garnish
Directions
Step 1

Season the steak with the salt and pepper. In a skillet, heat oil over medium-high heat until hot. Add steak in batches and cook, turning, until browned, about 1 minute. Remove the steak with a slotted spoon, transfer to a plate and set aside.

Step 2

Add the onion, garlic and mushrooms to the skillet and sauté over medium heat for 5 to 7 minutes, or until onion is softened. Add 1/2 cup of the beef broth and cook until reduced by half, about 3 minutes.

Step 3

In a small bowl, whisk the remaining beef broth, the Worcestershire sauce and the flour until there are no lumps. Pour the broth mixture into the skillet and simmer for 5 minutes, stirring. Add the steak with any juices and stir. Remove from heat and stir in the yogurt.

Step 4

Serve over the egg noodles and garnish with parsley.

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