Beef Stroganoff

Here’s a diabetes-friendly version of classic beef stroganoff. Save yourself prep time with this recipe by buying presliced mushrooms.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 1/5 of recipe

  • Calories 275
  • Carbohydrate 29 g
  • Protein 23 g
  • Fat 7 g
  • Saturated Fat 2.3 g
  • Sugar 3 g
  • Dietary Fiber 4 g
  • Cholesterol 50 mg
  • Sodium 250 mg
  • Potassium 265 mg

This Recipe Serves 5


5 ounces uncooked Ronzoni Healthy Harvest Whole Grain egg noodles
2 teaspoons olive oil
1 pound boneless beef tenderloin tips, sliced into 2-inch strips
1 ½ cups sliced mushrooms
½ cup minced onion
1 tablespoon all-purpose flour
½ cup dry white wine
1 teaspoon Dijon mustard
1 14.5 ounce can fat-free, low-sodium beef broth
½ cup fat-free sour cream
¼ teaspoon salt (optional)
¼ teaspoon ground black pepper


  1. Cook noodles according to package directions, omitting salt.
  2. Add oil to a large sauté pan over high heat. Add meat and sauté for about 3 minutes. Remove meat from pan. Add mushrooms and onion and sauté for 5 minutes or until beginning to brown.
  3. Add flour and cook for 1 minute. Add wine to deglaze pan; cook for 2 minutes. Add Dijon mustard and beef broth; bring to a boil. Reduce heat and simmer for 5 minutes.
  4. Add beef and any juices back to broth and simmer for 3 more minutes. Add sour cream, salt (optional), and pepper; simmer for 30 seconds.
  5. Serve over whole-grain egg noodles.

From Healthy Calendar Diabetic Cooking, 2nd Edition by Lara Rondinelli-Hamilton, RD, LDN, CDE, and Chef Jennifer Bucko Lamplough

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