Beef Stroganoff


This is another “perfecting” recipe. Beef stroganoff is my husband’s favorite meal and this is the best recipe I’ve come up with. The soup mix and soup add wonderful flavor. Using low-sodium soup and broth, as well as light sour cream, help to keep it on the light side.  This is a great family meal and perfect comfort food for when winter starts to roll in! One note, I used 2 tubs of sour cream because I tend to like the noodles extra creamy. You could just use one tub if you want the sauce a little thicker and not so creamy.

  • 1 pkg. egg noodles (I prefer the Light & Fluffy brand)
  • 1.5 – 2 pds. beef, cut in strips (you can use whatever cut you like, I used tenderloin)
  • 1 pint sliced mushrooms
  • 1 white onion, chopped
  • 1 pkg. dry onion soup/dip mix
  • Two 16 oz. tubs of light sour cream
  • 1 can beef broth (low-sodium)
  • 1 can cream of mushroom soup (low-sodium)
  • Olive oil
  1. Heat dash of olive oil in large pan over medium heat, add beef and brown. Take beef out of pan and place on plate. Unless the beef was particularly fatty, you shouldn’t need to drain the pan. Cook the mushrooms and onions in the drippings for a few minutes until begin to soften.
  2. Return beef to pan with mushrooms and onion. Add broth, mushroom soup, and onion soup spice mix. Simmer on medium for about 20 minutes. In the meantime, cook the egg noodles.
  3. Take off heat and stir in sour cream. Serve hot over noodles.