Light Beef Stroganoff

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    Light Beef Stroganoff

    Light Beef Stroganoff

    (323)
    45min


    309 people made this

    This recipe uses light sour cream to cut down the fat content of a traditional Beef Stroganoff. You can serve this garnished with fresh parsley.

    Ingredients
    Serves: 4 

    • 450g rump steak, cut into bite size strips
    • 1 onion, chopped
    • 1 1/2 tablespoons plain flour
    • 3/4 teaspoon salt
    • 1/4 teaspoon paprika
    • 1/8 teaspoon ground black pepper
    • 1 (300g) tin condensed cream of mushroom soup
    • 1 1/3 cups (300g) light sour cream
    • 250g egg pasta

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Brown the beef strips in a large frypan over medium high heat and drain excess fat. Add the onion and saute for 5 minutes or until tender. Stir in the flour, salt, paprika and ground black pepper.
    2. Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
    3. Prepare egg pasta according to packet directions. Serve beef mixture over the pasta.
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    Reviews and Ratings
    Global Ratings:
    (323)

    Reviews in English (323)

    by
    108

    Excellent recipe! Tried it this evening. I prepared the beef last night (I bought & cubed 2 pieces of London Broil) & let it marinade in beef broth, garlic, seasoned salt, pepper and a decent merlot overnight because I knew I wouldn't be making this until today.) The only variation was I tweaked other member suggestions and added 2/3 cup beef broth and 1/3 cup water to cream of mushroom soup, added additional mushrooms and 1 cup of light cream. After simmering for 15 minutes, I added 1 cup sour cream (not fat free), dash of worstershire sauce, dash of nutmeg and parsley flakes. AWESOME results...not thick at all, very rich and creamy and totally delicious. Kinda fattening with this variation but so what...you can work it off in the gym tomorrow which is what I will do!!! Will definitely prepare again!  -  08 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    79

    My family really enjoyed this recipe. I followed the advice of one reviewer and marinated the sirloin steak. I cut about 1.3 lbs. into strips and marinated it for about 4 hours in 1/3 cup soy sauce, 2/3 cup white wine, 3 cloves garlic (I used the already diced, bottled garlic), and some ground ginger. This made the meat very tender and it had an absolutely wonderful flavor! I then browned the meat in a little oil, and added the onion and 8 oz. sliced fresh mushrooms. (The mushrooms really made this dish; I don't know how you could have stroganoff without fresh mushrooms!) After I added the flour and spices, I poured in the can of soup mixed with a can of milk. (I still thought it needed some thinning, so I made the mistake of adding white wine to the sauce. It would have been great with a little, but I added too much, and my husband complained that it was "too winey". Beware.) I didn't measure the sour cream; just spooned it in until it looked right. Served over egg noodles, this was delicious!  -  03 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    71

    Several people reviewing this recipe on this website said it was bland, so instead of using chopped onion, I used one envelope of Lipton Recipe Secrets Beefy Onion dried soup mix, added 1/2 cup of milk to thin the stroganoff out, 1 can of mushrooms, drained, and used 1/2 cup each of fat free sour cream, and regular sour cream. It was very, very good. Not bland at all. I did make the mistake of using cut of beef for stew, instead of hamburger, and the meat was tough. Next time I will use hamburger, or try slow cooking this before adding the noodles.  -  16 May 2004  (Review from Allrecipes USA and Canada)

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