Lighter Beef Stroganoff

High-protein beef sirloin and fiber-rich buckwheat combine with a lightened sour cream sauce to deliver the iconic comfort food with balanced macros.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 650 g (1.43 lbs) raw lean beef sirloin, cut into thin strips · 910 kcal in the whole recipe
• 300 g (10.5 oz) mushrooms, sliced · 66 kcal in the whole recipe
• 1 medium onion (150 g), finely chopped · 60 kcal in the whole recipe
• 2 cloves garlic (8 g), minced · 12 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 10 g (1 tbsp) flour · 35 kcal in the whole recipe
• 250 ml (1 cup) beef broth · 18 kcal in the whole recipe
• 100 g light sour cream (instead of smetana) · 136 kcal in the whole recipe
• 350 g cooked buckwheat (from ~140 g dry buckwheat) · 413 kcal in the whole recipe
• 1 tsp Dijon mustard, salt, black pepper, and fresh parsley

Method

1. Heat olive oil in a large skillet over high heat and sear the beef sirloin strips for 2-3 minutes until browned, then transfer to a plate.

   

2. Sauté chopped onion, garlic, and sliced mushrooms in the same skillet for 5 minutes until soft.

   

3. Sprinkle flour over the vegetables, stir in beef broth and Dijon mustard, then simmer for 3 minutes until thickened.

   

4. Turn off the heat, stir in light sour cream (used in place of smetana), season with salt and pepper, and return the seared beef strips to the skillet.

   

5. Serve hot over cooked buckwheat (prepared from ~140 g dry to make 350 g cooked) and garnish with chopped fresh parsley.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.