Authentic Beef Stroganoff Recipe

by Mayo Clinic Staff

I always thought of Beef Stroganoff as a very kitschy dish… Something probably popular back in the 1950s and 60s. I usually imagine people back in those times unwrapping the foil back from their frozen tv beef stroganoff meals in front of a bulky wood veneered black and white television set.

Was I wrong!? Yes. Beef Stroganoff is way older than I thought. In fact, the first recipe for Beef Stroganoff was written in Russia back in 1861. Onions and mushrooms were not added in that original recipe…which is too bad. I love onions and mushrooms!

Through the years, it’s been modified to what it is today. Some people might have fond memories of the dish, others may think of frozen food or hamburger helper type of beef stroganoff dishes.

It’s okay though, I have a recipe that will make you fall in love beef stroganoff all over again.


Dietitian's tip:

Instead of egg noodles, serve this beef stroganoff over rice pilaf — a Middle Eastern dish with sauteed rice or other grains, seasonings and various vegetables.


Ingredients:

1/2 cup chopped onion

1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed

4 cups uncooked yolkless egg noodles

1/2 can fat-free cream of mushroom soup (undiluted)

1/2 cup of water

1 tablespoon all-purpose (plain) flour

1/2 teaspoon paprika

1/2 cup fat-free sour cream


Directions:

• In a nonstick frying pan, saute the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.

• Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.


• In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.

• Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.

• To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.


Nutritional Analysis (per serving)

Calories 302

Protein 24 g

Carbohydrate 38 g

Total fat 6 g
Monounsaturated fat 2 g
Saturated fat 2 g

Fiber 2 g

Cholesterol 83 mg

Sodium 307 mg

Potassium 341 mg

Calcium 65 mg


*Here I'd like to tell you about my favorite diet program that uses a lot of the healthy lower GI foods: Isabel de los Rios' 'The Diet Solution Program'.

The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results.

The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how you’re doing.*

Original Authentic Beef Stroganoff Recipe