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Beef Stroganoff

Cook Time
45 minutes
Total Fat
Saturated Fat
Dietary Fiber


  • 2 tbsp vegetable oil
  • 3 lbs sirloin steak
  • 1/2 large onion
  • 20 oz white mushrooms
  • 2 tbsp tomato paste
  • 1 tbsp paprika
  • 1 tsp kosher salt
  • 14 oz beef broth
  • 2 tbsp parsley
  • 1 cup low-fat sour cream
  • 12 oz extra-wide egg noodles
  • 4 carrots
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 splash olive oil
  • salt and pepper to taste


  1. Cook 12-ounce package of extra-wide egg noodles, following directions on package.
  2. Preheat oven to 425 degrees.
  3. Slice 4 carrots 1/2" thick along the bias (at a 45-degree angle).
  4. Toss carrots, 1 teaspoon of basil, 1 teaspoon of oregano, a splash of olive oil, and salt and pepper (to taste) in a bowl.
  5. Arrange mixture on a baking sheet lined with tinfoil.
  6. Place in the oven for 20-30 minutes (until carrots are browned at the tips and soft when pierced).
  7. Remove from the oven and cool.
  8. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
  9. Trim 3 pounds of sirloin of all fat and slice thin.
  10. Add the sirloin to the Dutch oven in batches, brown them and remove. Set browned sirloin aside. 
  11. Chop 1/2 large onion.
  12. Place the onion in the Dutch oven, and cook for about 5 minutes.
  13. Slice two 10-ounce packages of mushrooms.
  14. Add the mushrooms to the Dutch oven, and for 8 minutes (or until soft).
  15. Stir in 2 tablespoons of tomato paste, 1 tablespoon of paprika, and 1 tablespoon of salt. Blend well.
  16. Add the sirloin and 14 ounces of beef broth to the Dutch oven (stir to combine).
  17. Simmer for 10-15 minutes or until the meat is very tender and about half of the liquid remains.
  18. Remove from heat and stir in 2 tablespoons of minced parsley and 1 cup of low-fat sour cream.
  19. Serve over egg noodles.

Tags: Dinner, Cooking, Recipes, Food

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