Beef and Mushroom Stroganoff

Enjoy a hearty dish that has been tweaked to become heartburn-friendly.


  • 1 pound boneless beef sirloin steak
  • 1 cup low-fat sour cream
  • 1 tablespoon flour
  • 3 teaspoons instant beef bouillon granules
  • 1/2 teaspoon thyme
  • Nonstick vegetable cooking spray
  • 1 tablespoon vegetable oil, divided into 1/2 tablespoon portions
  • 3 cups sliced mushrooms
  • 1/3 cup water
  • 8 oz fettuccini noodles, cooked without salt or fat


  • Cut the steak in half lengthwise and then into 1/4 inch wide strips. Set aside.
  • In a mixing bowl add the sour cream, flour, bouillon granules and thyme. Stir until well mixed. Set aside.
  • Spray nonstick cooking spray onto a large skillet.
  • Over medium heat, add 1/2 tablespoon vegetable oil.
  • Add mushrooms and saute for 2-3 minutes.
  • Remove mushrooms from skillet and set aside.
  • Reduce heat slightly and add 1/2 tablespoon vegetable oil and heat until hot.
  • Add beef strips and cook 2-4 minutes, or until done.
  • Remove beef from skillet.
  • Add water to skillet and bring to a boil.
  • Add sour cream mixture, mushrooms, and beef to skillet.
  • Cook beef mixture, stirring occasionally, until thickened.
  • Serve over hot fettuccini noodles.