Beef Stroganoff is one of the tastiest and easiest quick meals but did you know it’s also slimming friendly? Picture tender strips of beef in a rich creamy mushroom sauce… comfort food heaven! Follow my tips and video tutorial for the best Beef Stroganoff recipe EVER.
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Pasta lovers must make my Spaghetti Carbonara.
I recently posted a Chicken Stroganoff recipe which is proving to be very popular… so you must have known that a Beef Stroganoff would soon make an appearance on Supergolden Bakes!
What I love about the Slimming World Plan is that allows for indulgent creamy recipes like this rich Stroganoff sauce. It’s hard to believe something this delicious is diet-friendly but I promise you IT IS!
Take a look at the recipe video and step by step instructions and prepare to fall in love with Stroganoff!
What is stroganoff sauce made of?
Beef Stroganoff was named after the Russian Count Stroganov who popularised the dish, created by his chef, by serving it at his banquets. The recipe is now beloved the world over and I think I know why… no one can resist the sauce!
Creamy Stroganoff sauce is made with beef stock, mushrooms, onions and sour cream or creme fraiche. Some Stroganoff recipe variations include brandy or white wine, a few also list tomato paste and paprika among the ingredients. Mustard and Worcestershire sauce add extra flavour but this sauce is actually really easy to make and only needs a handful of ingredients.
Ingredients in Beef Stroganoff
Since the ingredients are so few it pays to use the best available. I am going to give you a few options to play with!
What beef cut is best for Stroganoff – I like using Sirloin or Rump steak in this recipe as they stay tender while cooking fast and they are relatively lean. The best way to get even and thin steak strips is to partially freeze the steak. Use a sharp knife to cut into strips and remove all visible fat. Avoid using cheaper cuts like braising steak in this recipe – they are best suited to long and slow cooking in casseroles and stews. You can also use lean pork such as tenderloin which is slightly cheaper and very lean!
Which mushrooms should I use? I like using chestnut (crimini) mushrooms, but you can also use white button mushrooms or mix things up a bit and add some shiitake mushrooms (with the stalk removed). Don’t slice the mushrooms too thinly – if the are small then just cut them in half.
The creamy element – traditional Stroganoff is made with sour cream or creme fraiche so it is easy to convert this to a slimming recipe. You can use use fat-free quark or yoghurt which is totally free. Alternatively use reduced-fat sour cream for a slightly more indulgent version. Whichever dairy option you go with, allow it to come to room temperature first to avoid it splitting when it hits the hot pan.
Tips for THE Best Stroganoff
This is such an easy recipe, it’s hard to get it wrong. The one tip I have is to quickly sear the beef first, allowing it to brown in a hot pan for about half a minute.
It’s important to fry the beef over HIGH HEAT and to not crowd your pan. You want to trigger the Maillard Reaction (browning) which creates the wonderful flavours we can’t get enough of.
Once the beef is browned take it off the pan – it doesn’t have to be cooked all the way through. Quickly deglaze the pan with stock (or brandy if you want a more authentic taste). This will create lots of steam so stand back! Scrape any browned bits stuck to your pan into your sauce.
To thicken your slimming Beef Stroganoff you can add a little flour, cornflour or arrowroot.
Beef Stroganoff Step by Step
STEP 1. Slice your steak into thin strips and remove any visible fat. Pat it dry with kitchen towel – this will help with the browning. Season with salt and pepper.
STEP 2. Heat a large casserole dish or skillet (ideally cast iron) and spritz lightly with olive oil cooking spray. Flash fry the beef strips, in batches, until nicely browned (doesn’t have to be cooked all the way, it can be pink in places). Set aside.
STEP 3. Deglaze the pan – add a generous splash of stock and quickly scrape any browned bits into the sauce. These will add tons of flavour so don’t skip!
STEP 4. Add the onions and cook for a minute then add the mushrooms. Sauté the vegetables over medium heat, stirring, until they start to soften and colour, about 5 minutes. Add a splash of the beef stock if the pan gets too hot and dry.
STEP 5. Pour in the remaining stock and bring everything to a nice simmer.
STEP 6. Add the beef back into the sauce. Stir in the Dijon mustard, a splash of Worcestershire sauce and tomato purée if using.
STEP 7. Reduce the heat. Stir in the sour cream (or quark) until incorporated. It might separate or look a bit curdled at this point but don’t worry – it will soon become smooth again.
STEP 8. Add the cornflour slurry and simmer for a couple of minutes until the sauce thickens.
STEP 9. Sprinkle with a generous handful of chopped parsley and check the seasoning – add salt and pepper to taste if needed.
STEP 10. Serve your beef stroganoff over rice, mashed potatoes or pasta with steamed green vegetables on the side.
What to serve with Beef Stroganoff
This recipe is delicious served over rice or mashed potatoes. You can also serve it over pasta – egg noodles are quite authentic.
Make sure to add plenty of other vegetables to round out your meal like steamed broccoli, sautéd spinach or green beans.
Can you freeze beef stroganoff?
LOOKING FOR MORE SLIMMING FRIENDLY RECIPES?
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Make sure to read my step by step tutorial above.
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HAVE YOU MADE MY BEEF STROGANOFF RECIPE?
Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
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- Olive oil or low calorie cooking spray
- 600 g | 1.2 lb sirloin steak cut into thin strips
- 1 large onion (or 2 small onions), finely diced
- 400 g |14 oz mushrooms , sliced (I used chestnut/crimini mushrooms)
- 480 ml | 2 cups beef stock , made with 2 stock cubes
- 1 tbsp Dijon mustard
- 1/4 tsp Worcestershire sauce (one generous splash)
- 1 tsp tomato paste (optional)
- 150 ml / 2/3 cup reduced fat sour cream or fat free quark cheese
- 2 tbsp cornflour diluted in 2 tbsp cold water to make a slurry
- salt and pepper to season
- 2 tbsp flat leaf parsley , finely chopped to garnish
- Slice your steak into thin even strips and remove any visible fat. Pat dry with kitchen towel. Season with salt and pepper.
- Heat a large casserole dish or skillet (ideally cast iroand spritz lightly with olive oil cooking spray. Flash fry the beef strips, in batches, until nicely browned (doesn't have to be cooked all the way, it can be pink in places). Set aside.
- Deglaze the pan - add a generous splash of stock and quickly scrape any browned bits into the sauce. These will add tons of flavour so don’t skip this step!
- Add the onions and cook for a minute then add the mushrooms. Sauté the vegetables over medium heat, stirring, until they start to soften and colour, about 5 minutes. Add a splash of the beef stock if the pan gets too hot and dry.
- Add the remaining stock and bring everything to a nice simmer.
- Add the beef back into the sauce. Stir in the mustard, Worcestershire sauce and tomato paste if using.
- Reduce the heat. Stir in the sour cream (or creme fraiche /quaruntil incorporated. It might separate or look a bit curdled at this point but don’t worry – it will soon become smooth again.
- Add the cornflour slurry and simmer for a couple of minutes until the sauce thickens.
- Sprinkle with a generous handful of chopped parsley and check the seasoning - add salt and pepper to taste if needed.
- Serve your beef stroganoff over rice, mashed potatoes or pasta with steamed green vegetables on the side.
Please note I am not affiliated in any way with Slimming World or Weight Watchers. Syn values and SmartPoints are based on online calculators.
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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