Beef Stroganoff 


  • 1 lb lean beef (top round)*
  • 2 tsp vegetable oil
  • ¾ Tbsp onion, finely chopped
  • 1 lb mushrooms, sliced
  • black pepper to taste
  • ¼ tsp nutmeg
  • ½ tsp dried basil
  • ¼ cup white wine
  • 1 cup plain yogurt, low-fat
  • 6 cups cooked macaroni, cooked in unsalted water


1. Cut beef into 1-inch cubes. Heat 1 teaspoon oil in a non-stick skillet. Sauté onion for 2 minutes.
2. Add beef and sauté for additional 5 minutes. Turn to brown evenly.
Remove from pan and keep hot.
3. Add remaining oil to pan; sauté mushrooms.
4. Add beef and onions to pan with seasonings.
5. Add wine and yogurt; gently stir in. Heat, but do not boil.
6. Serve with macaroni.

Serves 5

Cooks Notes:

*Using lean top round beef, plain low-fat yogurt, and very little added salt makes this a heart-healthy dish. 

If thickening is desired, use 2 teaspoons cornstarch; calories are the same as flour, but cornstarch has double thickening power. These calories are not figured into the nutrients per serving. 

Original Recipe found on

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