Beef Stroganoff

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Here's a heart-healthy variation on a classic dinner favorite. Try serving this beef stroganoff over noodles or rice alongside some vegetables.




  • 1 pound beef tenderloin or boneless sirloin steak, silver skin (for tenderloin) and all visible fat discarded
  • 1/8 teaspoon pepper
  • 1 teaspoon canola or corn oil
  • 8 ounces button mushrooms, sliced
  • 1 medium onion, sliced
  • 2 cups fat-free, no-salt-added beef broth, heated
  • 3 tablespoons all-purpose flour
  • 2 tablespoons no-salt-added tomato pasteBeef Stroganoff
  • 2 tablespoons dry sherry
  • 1 teaspoon dry mustard
  • 1/8 teaspoon dried oregano, crumbled
  • 1/8 teaspoon dried dillweed, crumbled
  • 1/4 cup fat-free or light sour cream
  1. Cut the meat into thin strips about 2 inches long. Sprinkle with pepper.
  2. Heat a large non-stick skillet over medium-high heat. Add the oil and swirl to coat the bottom. Cook the beef for 1 minute.
  3. Stir in the mushrooms and onion. Cook for 2 to 3 minutes, or until the onion is soft, stirring occasionally.
  4. In a medium bowl, whisk together the broth and flour. Pour into the skillet. Bring to a boil. Reduce the heat and simmer for 2 to 3 minutes, or until thickened, stirring constantly.
  5. In a small bowl, whisk together the remaining ingredients except the sour cream. Stir into the beef mixture. Cover and simmer for 5 to 10 minutes, or until the beef is tender.
  6. Transfer about 1/4 cup sauce to a small bowl. Whisk in the sour cream. Stir back into the skillet. Cook for 5 minutes, or until warmed through.

Nutrition Facts


Calories: 237

Total Fat: 7 g

Saturated Fat: 2 g

Cholesterol: 55 mg

Sodium: 132 mg

Total Carbohydrates: 14 g

Fiber: 2 g

Sugar: 5 g

Protein: 28 g


This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.