Healthier Beef Stroganoff III recipe

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Ingredients

2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
½ pound white mushrooms, sliced
4 green onions, sliced (white and green parts)
2 tablespoons butter, divided
⅓ cup white wine
¼ cup all-purpose flour
1 ¼ cups reduced-sodium beef stock, divided
1 teaspoon prepared mustard
⅓ cup light sour cream
salt and ground black pepper to taste

Nutrition Info

255.9 calories
carbohydrate: 6 g
cholesterol: 66.3 mg
fat: 17.9 g
fiber: 0.6 g
protein: 16.4 g
saturatedFat: 8.3 g
servingSize: -
sodium: 285.7 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

  2. Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.

  3. Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.

  4. Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.

Recipe Yield

8 servings

Recipe Note

Fresh mushrooms, light sour cream and less butter give Donna's classic stroganoff recipe a healthier twist. Be sure to serve over whole wheat noodles!

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