Beef Stroganoff

  • 15MINS
  • 30MINS
  • Serves 4
  • 274KCAL

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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4

NutritionPer Serving

  • Calories274
  • Carbs7g
  • Protein33g
  • Fat7g
  • Saturates3g
  • Sugars3g

Beef Stroganoff - Pinch of Nom Slimming Recipes

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.

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Chicken Swap Out
I made the same sauce, but swapped to make this work for Chicken as didn’t have beef. My daughter rated this her rd best meal.
Very easy recipe, made easier using a slow cooker.
I used only one table spoon of mustard, really depends on your own taste..
I cooked my steak on the grill then sliced and added in at the end to keep it nice and rare
1
Make sure you reduce the sauce for long enough. I paired this with veg and chips but it would be perfect with rice or pasta too!
Beef Stroganoff, but using pork &chicken instead. DELICIOUS!
Wonderful basis to a Stroganoff, so can use whatever meat, or protein, you have in that is quick to cook. Can also expand it with your choice of veg. One of our family's favourites, especially hubby's - the reluctant dieter!!
So easy to follow on the hob, but need to keep the pieces of meat thin. Have used steak, pork tenderloin and chicken at different times, and sometimes a mixture! Wonderful flavour and each meal has been thoroughly enjoyed with requests for seconds!

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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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!’

Sarah3327

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 3 pinchofnom.com

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 7 pinchofnom.com

Step 8

Add the stock cube and stockpot to the boiling water and pour into the pan and reduce the liquid by half.

Step 8 pinchofnom.com

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 10 pinchofnom.com

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.

Beef Stroganoff_031_Pinch of Nom Slimming RecipesWhat 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!

Creamy Mashed Potatoes pinchofnom.com
Easy Peasy
  • 25MINS
  • 176KCal
Rustic Potato Wedges pinchofnom.com
Easy Peasy
  • 45MINS
  • 164KCal
Loaded Potato Skins pinchofnom.com
Easy Peasy
  • 50MINS
  • 294KCal
Garlic Green Beans pinchofnom.com
Easy Peasy
  • 5MINS
  • 39KCal

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

Ingredients

  • 400 g beef or steak thinly sliced
  • 1 onion thinly sliced
  • 250 g button mushrooms thinly sliced
  • 2 tsp Worcestershire sauce
  • 1 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 2 tsp brandy optional
  • 500 ml boiling water
  • 1 rich beef stock cube
  • 1 beef stock pot
  • 200 g Philadelphia Lightest
  • sea salt
  • freshly ground black pepper
  • fresh parsley chopped to serve
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Season the beef with a little sea salt and freshly ground black pepper, then set aside
  2. Spray a large frying pan with low calorie cooking spray and place on a medium heat
  3. Add the beef to the pan and quickly seal on all sides
  4. Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze
  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
  6. Sauté the onions and mushrooms until they start to brown
  7. Add the Dijon mustard and the brandy and cook for a minute or two
  8. Add the stockcube and stockpot to the boiling water and pour into the pan and reduce the liquid by half
  9. Stir in the Philadelphia over a low heat, making sure there are no lumps of cheese remaining
  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
  11. If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer
  12. Sprinkle with some chopped parsley and serve

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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

Reply

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.

Reply

    Carmen StrathearnWednesday 14th February 2018

    OMG it was delicious……another brilliant recipe! ????

    Reply

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.

Reply

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

Reply

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???

Reply

Jackie FleckneyFriday 9th February 2018

Hello Kate
Thank you for you all hard work, please can I use pork instead of beef.
Jackie

Reply

KateFriday 2nd February 2018

Hello, could I use mustard powder instead of Dijon mustard? Looking forward to trying this recipe tonight!

Reply

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

Reply

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.

Reply

MichelleSaturday 27th January 2018

I am allergic to cheese is there an alternative I could use?

Reply

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?

Reply

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!

Reply

VickiTuesday 23rd January 2018

I hate cheese, is there an alternative that I can use instead of Philadelphia?

Reply

VickyThursday 18th January 2018

Could you replace philly with quark?

Reply

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?

Reply

DonnaMonday 15th January 2018

Can you do this without the mustard and brandy?

Reply

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?!

Reply

DonnaSaturday 13th January 2018

Roughly how long will it take to reduce the liquid by half? My beef stroganoff seems watery? Thanks

Reply

Miriam DelaneyFriday 12th January 2018

His, what brand of stock do u use? Would an oxo cube do? Thanks

Reply

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!!

Reply

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 ????

Reply

OliverTuesday 9th January 2018

Is there anything else you could use instead of the Philadelphia? I’ve already had my Hex A ????

Reply

maureen whelanTuesday 9th January 2018

Looking forward to learning lots of lovely recepies thank you

Reply

CassySunday 7th January 2018

I made this tonight, OMG it was gorgeous
Will definitely be making it again!!
Thank you!

Reply

JessicaSunday 31st December 2017

Hi, do you need to use brandy?

Reply

    AnnaFriday 22nd March 2019

    hi can i use quark instead of phieldilla ? x

    Reply

      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 ????

Reply

MargaretThursday 30th November 2017

Is this the right white wine vinegar plz??
Japanese rice wine vinegar?? or the blue dragon white rice vinegar??

Reply

KerrieTuesday 28th November 2017

Could this be done in the slow cooker?

Reply

SallyMonday 27th November 2017

Ladies, this was possibly the best dinner ever! Love your site and everything you stand for xx

Reply

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.

Reply

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