Eat Without

Beef Stroganoff

Source: A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Mushrooms and nutmeg make a delicious yogurt-based sauce for the pasta in this beef recipe.

Makes
5 servings

Ingredients

  • 1 pound beef, lean (top round)
  • 2 teaspoons vegetable oil, divided (or cooking oil of choice)
  • 3/4 tablespoon onion, finely chopped
  • 1 pound mushrooms, sliced
  • 1/4 teaspoon salt
  • 1 dash black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon dried basil
  • 1/4 cup low-sodium beef broth
  • 1 cup low-fat yogurt, plain
  • 6 cups macaroni (cooked in unsalted water)

Directions

  1. Wash hands with soap and water.
  2. Cut beef into 1-inch cubes. Heat 1 teaspoon oil in non-stick skillet. Sauté onion for 2 minutes.
  3. Add beef and sauté for additional 5 minutes. Turn to brown evenly. Remove from pan and keep hot.
  4. Add remaining oil to pan; sauté mushrooms.
  5. Add beef and onions to pan with seasonings.
  6. Add beef broth and yogurt; gently stir in. Heat, but do not boil.
  7. Serve with macaroni.

Notes

Note: If thickening is desired, use 2 teaspoons cornstarch. The calories are the same as flour, but cornstarch has double the thickening power. These calories are not figured into the nutrients per serving. Learn more about: Onions Mushrooms Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.