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Want us to put a healthified spin on a favorite recipe of yours?

See how a recipe keeps all its "delicious" with an added "nutritious," earning the title "healthified."

Beef Stroganoff

Here’s a hearty beef dish that will warm you up as it fills you up. As an added bonus, the leaner ingredients may reduce the chance of gaining unwanted layers of personal insulation.

Originally from Russia, stroganoff was created to sustain people during long, cold winters. Our healthified version is reformulated for today’s less chilly lifestyles. Even with half the fat, it’ll warm you up just the same.

2 lb boneless beef sirloin steak > 1 1/2 lb boneless beef sirloin steak
1/2 cup butter > 2 teaspoons canola oil
3/4 teaspoon salt > 1/2 teaspoon salt
sour cream > reduced-fat sour cream

Nutritional Highlights

Calories

520 (before)

370 (after)

Total Fat

24 g (before)

10 g (after)

Saturated Fat

13 g (before)

4 g (after)

Prep Time:45 min

Start to Finish:45 min

makes:8 servings

1 1/2 lb boneless beef sirloin steak
2 teaspoons canola oil
1 cup chopped onion (1 large)
1 teaspoon finely chopped garlic
2 cups Progresso® beef flavored broth (from 32-oz carton)
4 teaspoons Worcestershire sauce
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 tablespoon ketchup
1 cup reduced-fat sour cream
6 cups hot cooked medium egg noodles

1 Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
2 Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3 Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.

1 Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.

2 Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.

3 Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.

Nutritional Information

3/4 cup noodles and 2/3 cup beef mixture: Calories 370 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 100mg; Sodium 520mg; Total Carbohydrate 39g (Dietary Fiber 2g, Sugars 4g); Protein 29g % Daily Value Vitamin A 4%; Vitamin C 2%; Calcium 6%; Iron 25% Exchanges 2 Starch, 1 Vegetable, 3 Lean Meat, 0 Fat Carbohydrate Choices 2 1/2