Recipe - Beef Stroganoff

PROMO - Cooking at Home - cutting vegetables
Published Saturday, March 18, 2017

Makes:   5 servings 

Mushrooms, nutmeg, and white wine make a delicious yogurt-based sauce for the pasta in this beef recipe.


1 pound beef (lean, top round)
2 teaspoons vegetable oil
3/4 tablespoon onion (finely chopped)
1 pound mushroom (sliced)
1/4 teaspoon salt
  black pepper
1/4 teaspoon nutmeg
1/2 teaspoon basil (dried)
1/4 cup white wine
1 cup yogurt (plain, low-fat)
6 cups macaroni (cooked in unsalted water)


1. Cut beef into 1-inch cubes. Heat 1 teaspoon oil in non-stick skillet. Saute onion for 2 minutes.

2. Add beef and saute for additional 5 minutes. Turn to brown evenly. Remove from pan and keep hot.

3. Add remaining oil to pan; saute 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.


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.

Source: US Department of Health and Human Services, A Healthier You

Nutrition Information

Nutrients Amount

Calories 440 

Total Fat 7 g

Saturated Fat 2 g

Cholesterol 45 mg

Sodium 250 mg

Total Carbohydrate 60 g

Dietary Fiber 4 g

Total Sugars 6 g

Added Sugars included N/A 

Protein 32 g

Vitamin D N/A 

Calcium N/A 

Iron N/A 

Potassium N/A may earn an affiliate commission if you purchase products or services through links in an article. Prices, when displayed, are accurate at the time of publication but may change over time. Commissions do not influence editorial independence.

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