Low-Fat Beef Stroganoff – a delicious recipe with beef cubes, onion, mushrooms, buttermilk, red wine, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place beef cubes, 1/2 cup of wine, salt and pepper in a large Ziploc bag; marinate several hours or overnight.
2
Heat a large skillet or Dutch oven; spray pan 3 times with cooking spray.
3
Add beef cubes and stir until browned.
4
Add garlic; saute lightly. Add onion and mushrooms; saute until onion is transparent.
5
Add 1 cup of wine; cover and simmer until beef is tender, about 20 to 25 minutes.
6
Remove cover.
7
Cook until liquid is reduced by half. Add buttermilk.
8
Stir 5 to 6 tablespoons of water into cornstarch and stir until smooth.
9
When buttermilk starts to bubble, add cornstarch thickening a little at a time, cooking until sauce thickens.
10
Serve over hot noodles.
1752
kcal
Calories
136
g
Fat
77
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lb. beef cubes, 1 c. chopped onion, 8 oz. sliced mushrooms, 2 c. buttermilk (nonfat), and more.
Yes, Low-Fat Beef Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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