Recipes Main Dishes Roast Recipes Healthier Beef Stroganoff III 4.4 (53) 38 Reviews 8 Photos Fresh mushrooms, light sour cream and less butter give Donna's classic stroganoff recipe a healthier twist. Be sure to serve over whole wheat noodles! Submitted by MakeItHealthy Updated on October 12, 2014 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 8 8 8 8 Prep Time: 35 mins Cook Time: 1 hr Total Time: 1 hr 35 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 pounds beef chuck roast ½ teaspoon salt ½ teaspoon ground black pepper 1 tablespoon butter ½ pound white mushrooms, sliced 4 green onions, sliced (white and green parts) 2 tablespoons butter, divided ⅓ cup white wine ¼ cup all-purpose flour 1 ¼ cups reduced-sodium beef stock, divided 1 teaspoon prepared mustard ⅓ cup light sour cream salt and ground black pepper to taste Directions Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits. Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour. Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper. Editor's Note: This recipe is a healthier version of Beef Stroganoff III. I Made It Print 109 home cooks made it! Nutrition Facts (per serving) 256 Calories 18g Fat 6g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 256 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 42% Cholesterol 66mg 22% Sodium 286mg 12% Total Carbohydrate 6g 2% Dietary Fiber 1g 2% Total Sugars 1g Protein 16g 33% Vitamin C 2mg 2% Calcium 17mg 1% Iron 2mg 11% Potassium 241mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.