Description
Ready in just 35 minutes, this delicious healthy Beef Stroganoff is creamy and flavorful. You would never guess it is lower in calories! We've used six signature techniques for making this comfort food classic healthier!
Ingredients
Units
Scale
- 2 tbsp neutral cooking oil (divided)
- 1 lb beef tenderloin or New York strip steak (sliced into bite sized pieces)
- 1 8-oz pkg white or Baby Bella mushrooms (sliced)
- 1 medium sweet onion (diced)
- 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
- 3/4 tsp salt
- 1/2 tsp ground pepper
- 1 tbsp dry sherry
- 1 1/2 cups reduced-sodium beef broth (divided)
- 5 tsp corn starch
- 3/4 cup light sour cream
- chopped fresh dill, parsley or chives for garnish (optional)
Instructions
- Swirl 1 tablespoon oil inside the bottom of a large skillet and over high heat. When the skillet is hot, add about half of the beef in a single layer. Working quickly, sear the beef until just browned, about 30 seconds. Turn with tongs and sear second side. [NOTE: It will continue cooking in a later step, so it is okay if it is still pink in spots. Do not overcook.] Transfer the beef to a plate. Repeat with the remaining beef, reducing heat if necessary if the skillet is smoking excessively.
- Return the skillet to medium heat and add the remaining 1 tablespoon oil to the skillet. Add mushrooms, onion, thyme, salt and pepper and cook, stirring and scraping up any fond from the pan, until the mushrooms are softened and release their juices, and the juices evaporate, 6 to 8 minutes.
- Add sherry, and cook, stirring until the liquid has evaporated, 1 to 2 minutes. Stir in 1 cup broth, increase heat to high and bring to a simmer, stirring often.
- Stir cornstarch and the remaining ½ cup broth in a small bowl. Drizzle into the simmering sauce, stirring constantly. Cook, stirring, until thickened.
- Add the beef and any accumulated juices to the mushroom sauce and return to a simmer. As soon as it simmers, immediately remove from the heat so the beef does not overcook and get chewy.
- Whisk in sour cream and serve garnished with dill.
Notes
- Storage: Store any leftover healthy beef stroganoff in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat leftovers on the stove, over medium heat, stirring often. Heat until it just starts to bubble and is warmed through. Do not boil or overcook or the beef will get chewy and dried out.
- Freezing: Leftover beef stroganoff can be stored in the freezer, once it’s been completely cooled, for up to 3 months.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: main course
- Cuisine: American
Nutrition
- Calories: 269
- Sugar: 3
- Fat: 16
- Carbohydrates: 9
- Fiber: 1
- Protein: 23