Beef Stroganoff

This recipe for me is such a comfort meal. Something that I always requested as a kid growing up! This is a slightly healthier version of this classic.


2 portions egg noodles *see note

1 tsp canola oil

250g beef steak, sliced thin

1/4 onion, diced

2 cloves garlic, minced

3 cups mushrooms, sliced

3 tsp dijon mustard

2 tsp Worcestershire sauce

1/2 cup light sour cream

1/2 cup skim milk

1/4 cup pasta water

8 basil leaves, sliced

Bring large pot of seasoned water to a boil for noodles. Cook noodles according to package directions. Before straining set aside 1/4 cup pasta water for sauce.

Meanwhile heat pot on high with oil. Season sliced beef generously with salt and pepper. Add to pot and sear until coloured, about 2-3 minutes. Remove meat from pot and set aside. Add mushrooms, onions and garlic to pot and cook until tender, 2 minutes. Once mushrooms are cooked and cooked steak back into pot along with mustard, worcestershire, sour cream and milk. Lower heat to medium and cook 3 minutes. Stir in pasta water. At this point taste sauce and adjust seasoning to taste with salt and pepper. Stir in basil right before serving.


You can serve with any type of pasta. In our family though we have always had it with egg noodles. My favourite brand is the No Yolks Extra Broad Noodles. They are delicious and on the healthier side!