Skillet Beef Stroganoff

By Cheryl Coleman

Petite sirloin was on special this week, so I decided to make Beef Stroganoff. This recipe is from a cookbook entitled Eat What You Love. Written by Marlene Koch, a registered dietitian, the recipes are all low in fat, sugar and are great for weight loss and diabetes diets.


  • 1 pound lean boneless sirloin
  • 2 teaspoons olive or canola oil
  • 1 large onion, thinly sliced
  • 1 teaspoon minced garlic
  • 1 pound sliced mushrooms
  • 1/2 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1/2 cup reduced-sodium beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 cup reduced-fat sour cream
  • 1/4 teaspoon salt (optional)
  • Pepper, to taste
  • 3 cups cooked wide noodles


  • Slice the meat across the grain into very thin slices, 1/8 inch thick (partially freezing the meat makes slicing easier.)
  • Heat 1 teaspoon of the oil in a very large nonstick skillet over medium-high heat and add half of the beef.
  • Quickly stir-fry just until browned. Do not overcook.
  • Remove the meat from the skillet and set aside. Repeat with remaining meat.
  • Add the onion to the hot pan and cook for 3 minutes.
  • Add the garlic and saute for 30 seconds.
  • Add the mushrooms and crush the thyme in your fingers and add it. Stir and cook for 3 to 4 more minutes, or until the onion and mushrooms are soft.
  • Sprinkle the flour over the onion mixture and stir.
  • Add the beef broth and Worcestershire. Stir and cook until the mixture bubbles and thickens.
  • Reduce the heat and add the beef. Stir in the sour cream and salt, if using.
  • Cook briefly until slightly thickened and hot.
  • Serve over cooked noodles

Makes four servings. Lean ground beef can be substituted for the sirloin for a fast and fit Hamburger Stroganoff.

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Copyright 2018 by Cheryl Coleman. All rights reserved.