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
JohnSaturday 3rd August 2019
Just made this and followed the recipe 100%. Only thing I felt was the sauce was not thick enough so I added a little cornflour. Worked a treat. Will make again.
Emma TTuesday 24th September 2019
So glad you enjoyed it!
VickiSunday 14th July 2019
The sauce is AMAZING! So rich and tasty. I added a little extra dijon as I love mustard and also some chopped pickled gherkins at the end. I served it with cauliflower rice and broccoli but think I would have savoy cabbage / greens next time. I like my beef very pink so in future will probably add for an even shorter amount of time. Thanks for a delicious recipe. Will definitely be making again.
Holly LevellThursday 14th May 2020
Hi Vicki, thanks for your message! Love the sound of your tweaks especially trying the stroganoff served with savoy cabbage!
Chris MurphyTuesday 9th July 2019
If using quark instead of Philly, do I add it in at very end after meat has cooked or before adding in meat? Looking forward to making this! Thanks!
Holly LevellWednesday 13th May 2020
Hi Chris, add the quark in step 9 as you would the Philadelphia over a low heat. Hope that helps!
LoisSunday 30th June 2019
I know the whole point of a stroganoff is to have the mushrooms but I really can’t face onions and mushrooms but the sauce looks ands sounds amazing! I can’t imagine it would be a disaster if I used different veg?
Emma TMonday 1st July 2019
Hi Lois,
You can use whatever you like!
JoanneTuesday 25th June 2019
Hi
I’ve made this before and it’s gorgeous! I’m making it for friends this weekend and I’d like to make it earlier in the day. How do I reheat it without the meat going tough? I’ve bought some good quality steak. Thanks.
Emma TMonday 1st July 2019
Hi Joanne,
It should be ok as long as you reheat it slowly and gently ????
CathySaturday 15th June 2019
Could you use quark instead of the Philadelphia ?
Emma TThursday 20th June 2019
Hi Cathy,
You could try it, though quark splits very easily when heated and won’t give such a creamy sauce.
DonnaTuesday 28th May 2019
Absolutely delish. I added extra Dijon mustard and Worcestershire sauce… beautiful
Les CarrollWednesday 22nd May 2019
Hi is there an alternative to mushrooms.
CateFriday 31st May 2019
You could try with courgettes if you aren’t a fan of mushrooms 🙂
Samantha GallagherFriday 15th March 2019
Hi ladies!
I’ve only got lean diced casserole beef will this be ok or will be it too chewy for this dish?
Thanks!
KelMonday 4th March 2019
Was delicious. Will def be making this again
sashaWednesday 27th February 2019
I would like to make this for a dinner party, can I pre make and heat up whilst waiting for the rice to cook?
SuzanneSunday 10th February 2019
Hello! Look forward to trying this recipe next week. My boyfriend is veggie however, we both love mushrooms. I was wondering many more additional grams you would add of mushrooms in substitute for the beef? Thanks.
Matthew PittWednesday 6th February 2019
Hello,
Made this for the first time tonight, and while it tasted very nice, my end sauce was alot lighter than the pictures on here….and seemed a little thin….where did I go wrong? All the weights/measurements were correct. Did I not let the stock reduce down enough? Or was it because I didn’t add mushrooms? My girlfriend doesn’t like them, so had leave them out.
Any advice greatly received.
Thanks
Matt
Rhona RossThursday 17th January 2019
We absolutely love this recipe. Trying hard to limit our red meat so we use chicken. Tastes beautiful. I also find reading the comments other members write very helpful when deciding what recipes to use. Thank you PoN. Looking forward to the book launch
HelenMonday 7th January 2019
Hubbie just eaten left overs from yesterday and requested this dish again !
MargaretThursday 1st November 2018
beef Stroganoff looks delicious but I tried to print of recipes but it won’t work .
AlanWednesday 17th October 2018
This isnt the first recipe I have used from your site and I have to say it won’t be the last, the taste was amazing, admittedly I added a little extra Dijon but apart from that 100% to your recipe.
However I just want to add that as an experienced, qualified chef, your recipes shouldn’t work but they work superbly well and I am so glad as they have helped me loose weight whilst still enjoying my food…..thank you!
ZelieMonday 13th August 2018
I made this tonight and oh my goodness it was delicious. My children are quite fussy so I was worried that they wouldn’t like it but they enjoyed every mouthful and have asked me to make this again so I’m happy with that! Thank you Pinch of Nom ????
LynneTuesday 7th August 2018
A bit confused???? it says 375ml beef stock made up with 500ml of water?
sarahThursday 12th July 2018
do you think you could use the Arla Quark Cooking Cheese Plain instead of the philedelpia? x
StephTuesday 19th June 2018
I used a touch of red wine instead of the brandy was delicious!
LauraTuesday 5th June 2018
What cut of meat is best to use?
RichardTuesday 8th May 2018
Just gotta say that this is an amazing dinner….so good in fact that I’m making it again today so I don’t run out of it in the freezer. Keep up all your hard work on getting the best and tastiest recipes out to us ladies you are stars, thank you.
KarenTuesday 1st May 2018
I used half fat Crème Fraiche as I did not have any Philly it was lovely and creamy . Definitely a winner
NiamhMonday 30th April 2018
How long does this keep for if you don’t choose to freeze it? Thinking of meal preps
SarahThursday 26th April 2018
I haven’t made this yet, it’s on the menu for next week and looks yummy. I just wanted to say how fantastic those little knife sharpeners are! Best one I’ve used yet.
MichelleWednesday 11th April 2018
I think we’re doing something wrong. We love this recipe, but the meat always comes out tough, Is there any tricks to make sure it doesn’t go tough?! thanks xxx
Jeanette duncanSunday 18th March 2018
Do i use 220g of the Philadelphia? That like a whole tin and more seems a lot
Thank you in advance
StephTuesday 27th February 2018
My sauce seems to watery/thin. Any ideas on how to thicken it up please?
LornaSunday 25th February 2018
Quick and easy and very tasty! Another great recipe, thank you.
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