Beef Stroganoff Recipe - Low-Fat Beef Stroganoff

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

A delicious low-fat version of the celebrated Beef Stroganoff dish. This is considered a comfort food in our family.

Beef Stroganoff

History: The recipe did not appear in English cookbooks until 1932, and it was not until the 1950s, after World War II, that beef stroganoff became popular for elegant dinner parties in America. There is more than one story on who first created this elegant dish:

  • Beef Stroganoff was created in the 1890s by chef Charles Briere for Count Paul Stroganoff, a 19th century Russian diplomat, who was in a friendly competition with the chefs of other families in St. Petersburg, the cultural center of Russian society. The Stroganoff's chef won the prize with his recipe.
  • Another version is that Count Pavel Stroganov, a celebrity in turn-of-the-century St. Petersburg, was a noted gourmet as well as a friend of Alexander III. He is frequently credited with creating Beef Stroganoff or having a chef who did so.

The name of this dish comes from Russian Count Grigory Stroganove (1770-1857) who was one of the richest noblemen and held the highest diplomatic posts. Great gourmet, he loved delicious dishes and always had the best cooks. One of them invented an original dish from scraped meat and it was on the Count's taste. The dish took the name Stroganoff, but, as to the cook, his name was unfairly forgotten but some people told ("bitter tongues") that the dish was made especially for the Count when he, being old, lost all his teeth and couldn't chew a simple beef stake.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

Check out all of Linda's Beef Recipes (using various cuts of beef) and Pasta Recipes.

Shop What's Cooking America - Check out What's Cooking America's large selection of pasta pots, stock pots, microwave pasta cooker, pasta forks/ladles, pasta machines, and Linda's favorite Super-Fast Thermapen Thermometer.

Follow What's Cooking America on Facebook

Low-Fat Beef Stroganoff Recipe:

Recipe Type: Beef, Pasta, Mushrooms, Diet
Yields: 4 servings
Prep time: 10 min
Cook time: 15 min


18 ounces uncooked dry egg noodles*
1/4 pound beef tenderloin, lean beef round, or sirloin (all visible fat removed)**
1 teaspoon olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup, undiluted
1/2 cup sliced fresh mushrooms
2 teaspoons dried tarragon, crushed
1/2 teaspoon Worcestershire sauce
Coarse salt and freshly-ground black pepper to taste
1/2 cup non-fat sour cream

* Pasta Hints and Tips (Learn how to cook pasta, etiquette of eating pasta, history of pasta, and much more).

** I have substituted lean ground beef (hamburger) in place of the steak. My family loves it both ways.


Cook egg noodles according to package directions; drain and return to pan to keep warm.

Cut meat into thin strips, about 1/3-inch by 2-inches long.

In a large frying pan over medium-high heat, heat olive oil. Add steak strips and sauté until medium-rare; transfer onto a warm platter; cover loosely with aluminum foil to keep warm.

Reduce heat to low, add onion and garlic; sauté until soft. Stir in mushroom soup, mushrooms, tarragon, Worcestershire sauce, salt, and pepper; simmer until mushrooms are cooked. Add sour cream and the steak strips; stir until well blended. Remove from heat and serve over cooked noodles.

Makes 4 servings.

Beef Stroganoff - Nutritional Information

I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

Item Amount Fat Grams Calories WW Points
egg noodles, uncooked (dry) 8 ounces 8 800 17
tenderloin or sirloin steak, lean 1/2 pound (8-ounces) 20.6 460 11.4
olive oil 1 teaspoon 5 40 1.7
onion 1/2 medium 0 30 1
garlic 1 clove 0 5 .6
cream of mushroom soup, 98% fat-free 1/2 cup 2.5 80 2.3
mushrooms, fresh 1/2 cup sliced 0 20 .9
sour cream, fat-free 1/2 cup 0 80 2
Recipe Totals 36 1515 36.9

Recipe yields 4 servings.

Each Serving Totals - 9 Fat Grams, 378.7 calories, 9 WW Points

Contact Linda Stradley - By Google

What's Cooking AmericaŠ copyright 2004-2015 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy