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Beef Stroganoff

Butter Flavor


  • 3/4 teaspoon salt
  • 6 ounces dry fettuccine, uncooked
  • 1/4 teaspoon ground black pepper
  • SprayLite Olive Oil Cooking Spray
  • 12 ounces boneless beef sirloin steak, cut into thin strips
  • 1/2 cup cold water
  • 1  teaspoon instant beef bouillon granules
  • 1/8 teaspoon ground black pepper
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped (1 med = about 1/2 cup)
  • 1  tablespoon chopped fresh parsley
  • 1 tablespoon Tomato Paste-No Salt Added
  • 1 container (8 oz each) reduced fat sour cream
  • 2 tablespoons all-purpose flour


  1. Cook pasta according to package directions. Meanwhile, sprinkle salt and 1/4 teaspoon pepper evenly over steak in medium bowl; toss to coat. Set aside. Combine sour cream, flour and tomato paste in small bowl. Stir in water, bouillon and 1/8 teaspoon pepper; set aside.
  2. Spray large skillet with SprayLite cooking spray; heat over medium-high heat 30 seconds. Add steak; cook 3 to 4 minutes, or until no longer pink in center, stirring frequently. Remove steak from skillet, reserving any juices in skillet.
  3. Cover to keep warm.
  4. Add mushrooms and onions to same skillet; cook 3 to 4 minutes, or until onions are crisp-tender. Stir in sour cream mixture; cook 2 minutes, or until thickened and bubbly, stirring constantly. Return steak to skillet. Cook until heated through, stirring occasionally. Drain pasta; place on large serving platter. Spray evenly with SprayLite cooking spray. Top with the steak mixture; sprinkle with parsley.