Beef Stroganoff
This Beef Stroganoff is so creamy and indulgent, you'll never believe that it's slimming-friendly and perfect if counting calories or following a diet plan like Weight Watchers.
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NutritionPer Serving
- Calories274
- Carbs7g
- Protein33g
- Fat7g
- Saturates3g
- Sugars3g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
With origins dating back to 19th-century Russia, it’s no surprise that this dish pops up in restaurants around the world, but its often laden with butter, oil or cream. We wanted to create something you could enjoy at home that tastes silky and luxurious but skips the extra calories. Packed with tender beef and softened mushrooms, this Beef Stroganoff will hit the spot.
This Beef Stroganoff is hearty, comforting, and a regular dinner in our house. It also happens to be very, very tasty!
We’d recommend steering clear of the cheaper cuts of beef as you want meat that will be tender without the need for slow cooking, so ideally pick up steak or similar. Some people like to put paprika or even tomatoes in their Beef Stroganoff, but we don’t think it needs either of those ingredients as it’s already quite rich and creamy. If you fancy experimenting with different flavours, then go for it!
What diets is this Beef Stroganoff suitable for?
This recipe is suitable for gluten free diets as long as you swap out the following ingredients for gluten free versions:
- Stock cubes
- Worcestershire sauce
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Beef Stroganoff?
Nope! You can get all of the ingredients for this recipe in your local supermarket.
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‘Such an easy but flavoursome dish. Definitely on our favourites list. We mark out of 5 but this was a 10!’
How many calories are in this Beef Stroganoff?
There are 274 calories in each portion of our slimming friendly Beef Stroganoff. This means it falls into our Everyday Light recipe category.
This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Season the beef with a little sea salt and freshly ground black pepper, then set aside.
Step 2
Spray a large frying pan with low calorie cooking spray and place on a medium heat.
Step 3
Add the beef to the pan and quickly seal on all sides.
Step 4
Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze.
Step 5
Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some low calorie cooking spray.
Step 6
Sauté the onions and mushrooms until they start to brown.
Step 7
Add the Dijon mustard and the brandy and cook for a minute or two.
Step 8
Add the stock cube and stockpot to the boiling water and pour into the pan and reduce the liquid by half.
Step 9
Stir in the Philadelphia over a low heat, making sure there are no lumps of cheese remaining.
Step 10
Add the beef back into the pan, stir well and simmer for 5 – 10 minutes depending on how you prefer your beef. We like ours pink so it takes about 5 minutes.
Step 11
If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer.
Step 12
Sprinkle with some chopped parsley and serve.
What should you serve with Beef Stroganoff?
Any of the following go really well with this meal, as well as simple boiled rice or your favourite pasta. It’s one of those dishes that goes with pretty much anything. It’s so hearty it can of course be eaten on its own!
Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.
How do you know when Beef Stroganoff is cooked?
You’ll know this recipe is cooked once the beef is cooked to your liking (we like it a little on the pink side) and when the sauce is thick, rich and reduced.
This will take around 30 minutes on the hob.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Beef Stroganoff in the fridge?
Once you’ve served it, ideally you should eat it within 4 hours.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Beef Stroganoff in the fridge for approximately 3 days or so.
Can I freeze Beef Stroganoff?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Beef Stroganoff?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Beef Stroganoff
This Beef Stroganoff is so creamy and indulgent, you’ll never believe that it’s slimming-friendly and perfect if counting calories or following a diet plan like Weight Watchers.
-
Prep Time
15 MINS
-
Cook Time
30 MINS
- KCals 274
- Carbs 7G
Instructions
- Season the beef with a little sea salt and freshly ground black pepper, then set aside
- Spray a large frying pan with low calorie cooking spray and place on a medium heat
- Add the beef to the pan and quickly seal on all sides
- Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze
- Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some low calorie cooking spray
- Sauté the onions and mushrooms until they start to brown
- Add the Dijon mustard and the brandy and cook for a minute or two
- Add the stockcube and stockpot to the boiling water and pour into the pan and reduce the liquid by half
- Stir in the Philadelphia over a low heat, making sure there are no lumps of cheese remaining
- Add the beef back into the pan, stir well and simmer for 5 - 10 minutes depending on how you prefer your beef. We like ours pink so it takes about 5 minutes
- If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer
- Sprinkle with some chopped parsley and serve
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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165 comments
See what others have to say
KayleighWednesday 21st February 2018
Hi
I’m slightly confused, for the philadephia it say 2xHEAs.. i thought u could only have 1xHEA a day
Can someone explain this?
Thanks
Carmen StrathearnTuesday 13th February 2018
I normally hate stroganoff but it’s my hubbys favourite so going to make this for his Valentine dinner as it looks delicious.
Carmen StrathearnWednesday 14th February 2018
OMG it was delicious……another brilliant recipe! ????
SAMANTHA UPTONTuesday 13th February 2018
Oh my goodness me! So tasty! I swear you’re making me into a cook pinch of nom! My favourite recipe so far.
Jo AndrewsMonday 12th February 2018
This is delicious! ???? I used mustard powder and didn’t add Brandy. Had it with cauliflower rice tonight but I’m making actifry roast potatoes next time. Mmmmm!!!
Thank you
Christine BaileySaturday 10th February 2018
HI!! Fabulous recipe! I’ve read a few comments about the Philadelphia…..Just wondering for people with “cheese aversion”… could you use plain non-fat yoghurt as a substitute???
Jackie FleckneyFriday 9th February 2018
Hello Kate
Thank you for you all hard work, please can I use pork instead of beef.
Jackie
KateFriday 2nd February 2018
Hello, could I use mustard powder instead of Dijon mustard? Looking forward to trying this recipe tonight!
LyndaWednesday 31st January 2018
made it last night – tastes great but too “watery” – will have to reduce further for next time – but def make again
GemmaMonday 29th January 2018
Cooked this tonight. Was amazing. I did it with left over roast beef. Worked a great. I also used laughing cow low fat as my local didn’t sell light Philadelphia. Good alternative.
MichelleSaturday 27th January 2018
I am allergic to cheese is there an alternative I could use?
SharonWednesday 24th January 2018
I’ve added all the ingredients to slow cooker after step 8 and will add philly before sreving will this work?
KayTuesday 23rd January 2018
My daughter has just made me aware of this site – what an absolute bonus! Just what I need – I’ll be making the beef stroganoff tonight!
VickiTuesday 23rd January 2018
I hate cheese, is there an alternative that I can use instead of Philadelphia?
VickyThursday 18th January 2018
Could you replace philly with quark?
NavaThursday 18th January 2018
I don’t have a beef stock pot to hand. Can you double the beef stock cubes or use a chicken stock pot instead?
DonnaMonday 15th January 2018
Can you do this without the mustard and brandy?
MicheleSaturday 13th January 2018
Just made this for the whole family. It was delicious! Thanks so much. One problem tho-I just could not face any veg. Will I have harmed my diet not having speed with this?!
DonnaSaturday 13th January 2018
Roughly how long will it take to reduce the liquid by half? My beef stroganoff seems watery? Thanks
Miriam DelaneyFriday 12th January 2018
His, what brand of stock do u use? Would an oxo cube do? Thanks
ChelleThursday 11th January 2018
Am I able to do this in a pressure cooker please? thanks. This will be the 5th time we’ve had this recipe. Amazing!!
TeriThursday 11th January 2018
OMG I have just eaten this, it is amazingly tasty, I absolutely love this, it will definitely be a weekly meal for me, thank you so much ????
OliverTuesday 9th January 2018
Is there anything else you could use instead of the Philadelphia? I’ve already had my Hex A ????
maureen whelanTuesday 9th January 2018
Looking forward to learning lots of lovely recepies thank you
CassySunday 7th January 2018
I made this tonight, OMG it was gorgeous
Will definitely be making it again!!
Thank you!
JessicaSunday 31st December 2017
Hi, do you need to use brandy?
AnnaFriday 22nd March 2019
hi can i use quark instead of phieldilla ? x
CateMonday 8th April 2019
You could try Quark, but you would need to add it when the pan is off the heat at the very end of cooking to prevent it from splitting 🙂
CazSaturday 9th December 2017
Just made this for tea …..it was delicious…………. a superb meal ????
MargaretThursday 30th November 2017
Is this the right white wine vinegar plz??
Japanese rice wine vinegar?? or the blue dragon white rice vinegar??
KerrieTuesday 28th November 2017
Could this be done in the slow cooker?
SallyMonday 27th November 2017
Ladies, this was possibly the best dinner ever! Love your site and everything you stand for xx
Mandy Da SilvaFriday 24th November 2017
Can’t wait to try this ????
Just a quick note step7 in both the pictorial step by step guide and the written method says to add the mustard along with Worcestershire sauce – the video adds the Brandy at this point.
Love your recipes and your site. Many many thanks.
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