An easy beef stroganoff recipe is made extra healthy with lots of vegetables. Served over mashed cauliflower, it is also low carb and gluten free.
I’ve been making this easy and healthy beef stroganoff a lot lately (I also make very tasty chicken stroganoff, by the way). It’s such a wonderfully rich and creamy comfort food. I make it healthier by adding lots of onions and mushrooms – both are very healthy. Here’s some interesting info on the health benefits of mushrooms, and here’s info on onions.
What are the ingredients in beef stroganoff?
The traditional beef Stroganoff is a Russian dish of sautéed pieces of beef, served in a sour cream sauce. I have a Russian born friend and she confirms that Russians do like sour cream and use it liberally, in recipes and as a condiment.
There are many variations on this dish. Mine is quick and easy. I make it with lean beef (sirloin), lots of onions and mushrooms, and a little sour cream. So basically I change the ratio of the traditional ingredients, adding more vegetables, and using less meat and sour cream.
I also avoid using unhealthy, processed ingredients such as canned cream of mushroom soup.
Despite all this healthifying, this healthy and easy beef stroganoff is rich, flavorful, and very filling!
By the way, a good variation on this beef stroganoff recipe is my quick beef paprikash. It’s very similar, but it has the added warmth of quite a lot of paprika added to the sauce. It’s delicious!
What is the best cut of meat for beef stroganoff?
The traditional cut of meat used when making beef stroganoff is beef tenderloin, which is a lean and tender cut of meat. I actually prefer to use sirloin, another lean cut of meat. It’s not as tender, but it’s more flavorful than tenderloin, and it’s much more affordable!
Some people make ground beef stroganoff, but I haven’t tried that. Although I can see how it would work. Just the way Korean ground beef is just as good as Korean beef. Sometimes it’s easier to mix flavors into ground beef, precisely because of its finely ground texture.
How to serve beef stroganoff?
It’s often served on top of noodles. But to keep this dish healthy and low carb, I skip the starch and serve it over mashed cauliflower. It’s really good!
I also like to add a side of a bright green veggie such as roasted broccoli, steamed asparagus or sautéed spinach. It’s not just healthy, but will also make for a prettier presentation. Beef stroganoff, though delicious, is not exactly pretty to look at.
Is this a healthy recipe?
I believe it is, provided it’s made with real ingredients (no omega-6 oils, no canned soup) and not served on top of noodles. My version of beef stroganoff is very healthy. Its list of ingredients is simple and wholesome. Lean beef, avocado oil, garlic, onion, mushrooms, salt, and sour cream.
What about leftovers?
You can keep leftover beef stroganoff in the fridge, in an airtight container, for up to three days. When reheating, do so very gently, to avoid drying out the meat and curdling the sour cream. I reheat leftovers in the microwave, covered, on 50% power.
Healthy Beef Stroganoff
- 3/4 cup sour cream, at room temperature
- 1 lb. sirloin steak, cut into strips*
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons avocado oil
- 1 large onion, chopped (8 oz)
- 16 oz sliced mushrooms
- 1 tablespoon minced garlic
- Measure out the sour cream and remove it from the fridge, to allow it to get to room temperature.
- Season the beef with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Heat the oil in a large saucepan over medium-high heat, about 2 minutes. Add the beef. Cook, stirring, just until no longer raw, about 2 minutes. Quickly remove the beef to a plate to prevent it from over-cooking.
- Add the onion and the mushrooms to the saucepan, with 1 more teaspoon kosher salt. Cook, stirring often, until tender, 5-7 minutes, also adding the juices that have accumulated from the resting meat.
- Add the garlic and cook 1 more minute. Add back the beef and stir-fry one more minute.
- Reduce heat to low and allow the skillet a few seconds to cool down a bit. Add the sour cream, mixing it well with a wooden spoon into the beef mixture. Don’t allow the sour cream to simmer or boil, to avoid curdling. Season with more black pepper and serve.