Beef Stroganoff

Here’s a diabetes-friendly version of classic beef stroganoff. Save yourself prep time with this recipe by buying presliced mushrooms.

Prep Time: 15 Min

Servings: 5

Serving Size: 1/5 of recipe


  • 5 oz Ronzoni Healthy Harvest Whole Grain egg noodles (uncooked)
  • 2 tsp olive oil
  • 1 lbs beef tenderloin (sliced into 2-inch strips)
  • 1 1/2 cup white button mushrooms (sliced)
  • 1/2 cup onions (minced)
  • 1 tbsp all-purpose flour
  • 1/2 cup dry white wine
  • 1 tsp Dijon Mustard
  • 1 (14.5-oz) can fat free, low sodium beef broth
  • 1/2 cup fat-free sour cream
  • 1/4 tsp salt (optional)
  • 1/4 tsp black pepper


  1. Cook noodles according to package directions, omitting salt.
  2. Add oil to a large sauté pan over high heat. Add meat and sauté for about 3 minutes. Remove meat from pan. Add mushrooms and onion and sauté for 5 minutes or until beginning to brown.
  3. Add flour and cook for 1 minute. Add wine to deglaze pan; cook for 2 minutes. Add Dijon mustard and beef broth; bring to a boil. Reduce heat and simmer for 5 minutes.
  4. Add beef and any juices back to broth and simmer for 3 more minutes. Add sour cream, salt (optional), and pepper; simmer for 30 seconds.
  5. Serve over whole-grain egg noodles.