Heartburn-Friendly Beef and Mushroom Stroganoff Recipe

beef stroganoff
jon whitaker/Dorling Kindersley/Getty Images
Total Time 35 min
Prep 15 min, Cook 20 min
Yield 4 servings Beef Stroganoff

This Heartburn-Friendly Beef and Mushroom Stroganoff recipe is made with sirloin, which is a relatively lean cut of meat, and low-fat sour cream to make it perfect for acid reflux and heartburn sufferers. 

Traditional Russian beef stroganoff is made with filet mignon but that is a well-marbled, high-fat cut of meat and high-fat dishes are a known trigger for acid reflux and heartburn. So sirloin steak is used here and the result is amazing.

Ingredients

  • 1 pound boneless beef sirloin steak
  • 1 cup low-fat sour cream
  • 1 tablespoon all-purpose flour
  • 3 teaspoons instant beef bouillon granules
  • 1/2 teaspoon thyme
  • Nonstick vegetable cooking spray
  • 1 tablespoon vegetable oil, divided into 1/2 tablespoon portions
  • 3 cups cleaned and sliced mushrooms
  • 1/3 cup water
  • 8 ounces fettuccine noodles, cooked without salt or fat

Preparation

  1. There is debate as to whether mushrooms are traditional, but American versions of this dish always include them. Cut 1 pound boneless beef sirloin steak in half lengthwise and then into 1/4-inch-wide strips. Set aside.
  2. In a mixing bowl add 1 cup low-fat sour cream, 1 tablespoon all-purpose flour, 3 teaspoons instant beef bouillon granules and 1/2 teaspoon thyme. Stir until well mixed. Set aside.
  3. Spray nonstick cooking spray onto a large skillet. Over medium heat, add 1/2 tablespoon vegetable oil.
  1. Add 3 cups cleaned and sliced mushrooms and sauté for 2 to 3 minutes. Remove mushrooms from skillet and set aside.
  2. Reduce heat slightly and add the remaining 1/2 tablespoon vegetable oil and heat until hot.
  3. Add beef strips and cook 2 to 4 minutes, or until done. Remove beef from skillet.
  4. Add 1/3 cup water to skillet and bring to a boil. Add sour cream mixture from step 2, above, mushrooms, and beef to skillet. Cook, stirring occasionally, until thickened.
  5. Serve over hot fettuccine noodles.

The Origins of Beef Stroganoff

Beef Stroganoff originated in Russia in the 19th century and was named after a member of the large and important Stroganov family, perhaps Alexander Grigorievich Stroganoff or Count Pavel Stroganov.

The dish is traditionally made with thin slices of tender beef, like tenderloin or top loin, and onions. There is debate whether mushrooms are traditional, but American versions of this dish always include them.

In the States and Russian-American restaurants, beef stroganoff is typically served with egg noodles or rice pilaf, but crispy panfried potatoes is the traditional Russian way to serve this dish. What is unchanged, whether American or Russian, is the sour-cream sauce accompanying the beef. 

Rate this Recipe

You've already rated this recipe. Thanks for your rating!

Continue Reading