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Easy and Elegant Beef Stroganoff

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Main dish


  • 1 lb Beef sirloin steak, cut
  • Across grain - bite size
  • 1/2 ts Ground pepper, prefer. white
  • 2 tb Butter or margarine
  • 6 oz Portobello or white mushroom
  • 6 Scallions, sliced
  • 1 cn Beef gravy (10 1/2 oz.)
  • 2 tb Balsalmic vinegar or 1 Tbs.
  • Red-wine vinegar
  • 1/3 c Light sour cream


Sprinkle steak strips with half the pepper.
Melt 1 T butter in large, preferably nonstick, skillet over med-high heat. Add sliced mushrooms, whites of scallions and remaining pepper. Cook, stirring often, until mushrooms are tender, about 8 minutes. Remove with slotted spoon to bowl.
Wipe skillet clean. Add remaining butter and heat over high heat until sizzling. Add beef strips and stir-fry about 2 minutes until browned. Stir in gravy and vinegar; bring to a boil. Remove from heat and stir in sour cream until blended. Sprinkle with green part of scallions. Serve immediately.
Per serving: 184 cal, 19 g. pro, 6 g carb, 10 g fat, 342 mg sodium. Reprinted from Woman's Day magazine, April 1996.
From Gemini's MASSIVE MealMaster collection at