Search This Blog

Monday, November 16, 2009

My Version Of Beef Stroganoff

Have you ever read or tried to make a traditional Beef Stroganoff recipe?  I have, and boy is there ever a lot of butter, sour cream and heavy cream.  It is like a heart attack ready to happen by the time you add the animal fat from the beef.  I have also tried to make the fat free version of Beef Stroganoff and let me tell is not worth eating at all!  So I went ahead and tried to make my version of this is not extremely light, but it is also not laden with butter and tons of fat either.  Serve this with a nice garden salad and you have a nutritous meal.  Here is My Version of Beef Stroganoff.


  • 2 lbs. beef tenderloin cut into thin strips*
  • 1 shallot finely diced
  • 1 small onion finely diced
  • 1 TB. butter
  • 2 TB. olive oil
  • 2 TB. cognac or brandy
  • 1 - 12 oz. can of beef broth
  • 1/2 cup lite sour cream
  • 1/3 cup. heavy whipping cream
  • dash of nutmeg
  • 1/2 tsp. paprika
  • 1/2 tsp. dijon mustard
  • dash of dill
  • salt & pepper to taste
  • 1 egg yolk
  • 8 oz. button mushrooms sliced thick
  • 1 lb. egg noodles (cooked al'dente)
  • 2 TB. chopped fresh flat leaf parsley
* Can substitute beef tenderloin for a less expensive meat; Beef Eye of Round Steak for example.

  1. Heat butter & olive oil in a large skillet.
  2. Add beef, onions and shallots.  Saute for 5 minutes.
  3. Add brandy/cognac.  Cook down 3-5  minutes.
  4. Add beef broth slowly.  Mixing thouroughly.  Bring to a boil.
  5. In the meantime, mix sour cream, whipping cream, nutmeg, paprika, dijon mustard, dill, salt & pepper in a bowl.
  6. Bring beef broth and meat mixture in skillet down to low cooking temp.  Slowly add sour cream mixture - mix well.
  7. Cook on low for about 15 minutes.
  8. To thicken the sauce - beat egg yolk in a small bowl.  Add a ladle full of the beef broth mixture - mix well.  Add another ladle full - mix well.  Add one more ladle full and mix well.
  9. Add egg yolk mixture to beef mixture in skillet.  Mix well.
  10. Cook on low for another 5 minutes.
  11. Add mushrooms & cook for 3-5 more minutes until mushrooms soften a bit.
  12. Place hot cooked noodles in a large bowl.  Drizzle about a TB. of olive oil over noodles and toss to coat noodles.
  13. Ladle the Beef Stroganoff over the noodles.  Sprinkle with a bit more parsley to garnish.
  14. Serve immediatley.
**It is very important that you cook the mixture on low so that the sour cream mixture and egg mixture does not seperate and cook into lumps when you add it.


  1. LOVE this! ! WHat did you serve on the side in the picture?

  2. It is a zuchinni parmesean bake. I will find the recipe and post was pretty good!