Beef stroganoff is a Russian dish made with sautéed pieces of beef in a sour cream-based sauce. It typically includes onions, mushrooms, and sometimes mustard or tomato paste. It is often served over egg noodles or rice and is a hearty and comforting meal.
Beef stroganoff is a childhood favorite dish of mine. My Dad would always make it for us. I don't really remember having too many favorite childhood dishes besides this one and Chicken Cheese Hotdish. He would always use ground beef and often times I see this recipe with cubed beef and mushrooms.
The only time I will ever eat mushrooms is when they're cut up into really tiny pieces like they are in condensed cream of mushroom soup. Otherwise, then this recipe, this will be the only time you see a recipe that includes mushrooms on this site. I've tried to like mushrooms before but we just don't get along. It's a texture thing. That and black olives.
For more great dinner recipes with ground beef try Slow Cooker Taco Soup, Weight Watchers Beef and Brocolli, or Weight Watchers Beef Stew.
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Ingredients Needed
- Lean ground beef - Is considered better than higher fat options for several reasons. First, it has less saturated fat, which can contribute to heart disease and other health issues. Additionally, it tends to have fewer calories per serving, making it a good option for those watching their weight. The 96% lean ground beef from Aldi is my favorite.
- Onion, chopped yellow or white
- Cornstarch - Used to help thinking the gravy
- Garlic powder - is made from dehydrated garlic cloves and like the chili powder above it gets pulverized into a powder or flour consistency.
- Cream of mushroom soup (98% fat-free)
- Uncooked egg noodles
- Greek Yogurt or Light Sour Cream - is considered great for a variety of reasons. It is typically higher in protein and lower in sugar than regular yogurt, making it a good choice for those looking to maintain a balanced diet.
- See the recipe card below for a full list of ingredients and measurements.
How to Make Beef Stroganoff
Step 1: Brown beef in a skillet until the meat is no longer pink and browned. Season with onion powder. Drain grease.
Step 2: Dissolve cornstarch in cold water and pour onto meat. Stir in garlic powder, salt & pepper, and 2 cans of mushroom soup.
Cook for five minutes, stirring constantly. Reduce heat to low and simmer for another 10 minutes. Meanwhile, cook noodles according to pkg. directions.
Step 3: When done, drain. Remove meat mixture from heat and stir in sour cream and mix well. Add to noodles and mix till well blended.
Serving Size: 1 cup
Pro Tips for Beef Stroganoff
- Use lean beef: Lean sirloin or another lean cut helps keep the recipe lighter without sacrificing flavor.
- Add the sour cream at the end: Stir it in over low heat to prevent it from curdling.
- Season as you go: A little garlic, onion, salt, and pepper helps build flavor throughout the dish.
- Watch the sauce: If it gets too thick, add a splash of beef broth to reach your desired consistency.
Serving Suggestions
Serve Weight Watchers Beef Stroganoff over egg noodles, mashed potatoes, or cauliflower rice. For extra vegetables, pair it with steamed broccoli, green beans, or a simple side salad.
A sprinkle of fresh parsley on top adds a pop of color and fresh flavor.
Storage and Freezing
Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce has thickened.
You can freeze beef stroganoff, but the sour cream-based sauce may change texture slightly after thawing. For the best results, freeze the beef and sauce separately from the noodles when possible.
Recipe FAQs
Nutrition info is calculated with the zero point food included in the recipe I use the WW app to figure out points and myfitnesspal for nutrition.
Where are the points for the recipe?
The points for the recipe will always be listed in the Notes section of the recipe.
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
More Great Recipes to Try:
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Weight Watchers Beef Stroganoff
- Prep Time: 10min
- Cook Time: 15min
- Total Time: 25min
- Yield: 8 1x
- Category: Easy
- Method: Stovetop
- Cuisine: American
Description
Beef stroganoff is a childhood favorite dish of mine. My Dad would always make it for us.
Ingredients
- 1 lb. 96% lean ground beef, see notes
- 1 Tablespoon minced onion or diced onion
- 1 T. Cornstarch
- ¼ cup cold water
- 1 tbsp of Worcestershire Sauce
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ tsp. black pepper
- 1 10 oz cans cream of mushroom soup (98% fat-free)
- 16 oz uncooked egg noodles
- 1 cup of plain Greek Yogurt or Light Sour Cream
Instructions
- Brown the beef in a skillet till the meat is done and the onion is transparent. Drain grease.
- Dissolve cornstarch in cold water and pour onto meat. Stir in garlic powder, Worcestershire Sauce, salt & pepper, and 1 can of mushroom soup.
- Cook for five minutes, stirring constantly. Reduce heat to low and simmer for another 10 minutes. Meanwhile, cook noodles according to pkg. directions.
- When done, drain. Remove meat mixture from heat and stir in sour cream and mix well. Add to noodles and mix till well blended.
- Serving Size: 1 cup
Notes
My WW Personal Points: 9 Click here to see in recipe builder (will have to log in)
includes points for noodles.
Nutrition
- Serving Size: 1 cup
- Calories: 309
- Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 18
Cindy says
Love it. Wish I had frozen peas to add to it!
Jennifer says
Ok... I put the serving size in wrong but it still came out to 9points! I believe it is because of the egg noodles...
Jennifer says
If this is supposed to be considered a Weight Watchers recipe or something low in calories (and points for WW users) it is NOT! When I put all the ingredients into my app it came out to 11 points.... no clue how you got 6!!
Jill says
I used ground turkey instead and spaghetti squash instead of noodles!
Beth... Again says
I now see where I went wrong. You wrote in your commentary that you used 98% fat free cream of mushroom and light sour cream, but you didn't change that in the "ingredients" section. Grrrr! Luckily, I used light plain yogurt instead of sour cream so I think I AT LEAST eliminated a FEW calories.
Beth says
I'm a little irritated but I should have known better. I found this recipe and thought it sounded good. I was looking for tasty HEALTHY dinner options. I made this recipe tonight and I really liked it, but now that I'm looking at it, I don't think the nutrition information is correct at all. You said it was "adapted from" another recipe blog, but when I checked the other blog, there is difference in ingredients. I'm thinking this isn't actually healthy at all.
Teresa says
I swapped out sour cream for light plain greek yogurt and it was amazing! I don't like mushrooms so I strained the cream of mushroom soup too. So easy and so good!
Jenna says
The contents of the can.
sarah says
Are you adding 2 cans of water for the condensed soups or are you using just the contents of the can? =) Thanks!
Determined WW Momma says
I made this last week and it was a hit with the whole family! Delicious!