This Beef Stroganoff recipe is loaded with tender beef. It's creamy delicious and the only thing missing from this comfort food is the guilt.
Prep Time 20 minutesmins
Cook Time 1 hourhr20 minutesmins
Total Time 1 hourhr40 minutesmins
Servings 8
Author Hostess At Heart
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Ingredients
2lbsboneless chuck roasttrimmed lean
1-1/2cupsdiced carrotsapproximately 4
1large yellow oniondiced
8ozmushroomsroughly chopped
4tbspall-purpose flour
10.5ozcan fat free low sodium beef broth
1/3cupLight Sour Creamplus additional for garnish
Salt and pepper
Olive oil
1lbwhole wheat fettuccine noodles
2tbspfresh parsley plus additional for garnish
Instructions
Trim chuck roast of fat and cube into 1-inch pieces. Liberally salt and pepper.
Lightly cover the bottom of a dutch oven with olive oil. Over a medium-high heat brown meat. Don't crowd and brown in batches if necessary. Remove meat.
Add carrots and onion to the pan and cook until slightly softened 3-4 minutes.
Reduce heat to medium. Add meat back into the pan.
Sprinkle with flour and allow to cook until no visible flour remains approximately 2 minutes.
Pour in beef broth and stir until thickened. Stir in the mushrooms.
Simmer for approximately 1 hour.
Cook pasta in salted water according to package directions.
Remove stroganoff from the heat. Salt and pepper as needed. Stir in Hiland Dairy Light Sour Cream and parsley.
Serve over noodles and garnish with additional Light Sour Cream and parsley.
Notes
Simmering beef will allow it to tenderize and will enhance flavor. Cooking time can be reduced if desired.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.