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Creamy Beef Stroganoff


Rate this recipe 2/5 (5 Votes)


  • 2 tsp olive oil
  • 12 oz lean boneless sirloin steak, trimmed and cut into strips
  • 2 cups sliced mushrooms
  • 1/2 cup reduced sodium chicken broth, divided
  • 1/3 cup chopped yellow onion
  • 1 clove garlic
  • 1 1/2 tsp paprika
  • 4 oz wide egg noodles
  • 1/4 cup nonfat sour cream
  • 1/4 cup plain nonfat yogurt
  • 1 Tbsp chopped fresh dill


Level of difficulty Average
Cost Average budget


Step 1

In a large nonstick skillet, heat oil over medium high heat. Add beef, saute until browned about 2 minutes. Place on a plate.

Step 2

In same skillet, over medium high heat, cook mushrooms and 1/4 cup of broth for 5 minutes. Add the onion and garlic, saute for 3 minutes. Stir in paprika until well blended. Add the remaining broth, cook for 4 minutes.

Step 3

While the mushroom mixture is simmering, cook noodles according to package directions. But do not add salt.

Step 4

In a small bowl, combine sour cream and yogurt. Mix well, set aside. Return the beef and any accumulated juices to the skillet, reduce heat to low and stir gently. Stir sour cream mixture into skillet, heat through.

Step 5

Drain noodles in a colander. Place on serving plates and top with beef mixture. Sprinkle with dill and serve immediately.


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