Beef And Vegetable Stroganoff Recipe

You will for sure make this Beef Stroganoff again. My husband adored this Beef Stroganoff and I very well knew he would too. Both economical and tasty a method to prepare Beef Stroganoff.


MethodMain Ingredient


 Lean beef1 Pound, cut into 1/2-inch cubes
 Sliced mushrooms2 Cup (32 tbs)
 Sliced onions1 1⁄2 Cup (24 tbs)
 Sliced celery1⁄2 Cup (8 tbs)
 Safflower oil1 Tablespoon
 Onion powder1 Teaspoon
 Savory1 Teaspoon
 Paprika1⁄4 Teaspoon
 Brown stock1⁄2 Cup (8 tbs) (Basic Stock)
 Water1⁄2 Cup (8 tbs)
 Sweet rice flour/Cornstarch1 1⁄2 Teaspoon
 Brown stock1 Tablespoon (Basic Stock)
 Low fat cottage cheese1⁄2 Cup (8 tbs)
 Buttermilk1⁄2 Cup (8 tbs)
 Lemon juice1⁄4 Teaspoon
 Chopped fresh parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1180 Calories from Fat 422

% Daily Value*

Total Fat 48 g73.2%

Saturated Fat 13.8 g69.1%

Trans Fat 0 g

Cholesterol 201.8 mg

Sodium 1476.7 mg61.5%

Total Carbohydrates 60 g19.9%

Dietary Fiber 7.6 g30.2%

Sugars 17.1 g

Protein 126 g251%

Vitamin A 50.9% Vitamin C 66.4%

Calcium 45.5% Iron 68.3%

*Based on a 2000 Calorie diet


Place the beef on a rack in a broiler pan filled with water.
Bake at 400° until the meat is browned on all sides, about 10 minutes.
Drain the meat on paper towels.
In a heavy medium-size saucepan, saute the mushrooms, onions, and celery in the oil until soft, about 5 minutes.
Add the onion powder, savory, paprika, 1/2 cup of stock, and water.
Cover and simmer gently until the vegetables are tender, about 15 to 20 minutes.
Dissolve the rice powder in the tablespoon of stock, add to the saucepan, and cook, stirring, until thickened.
Puree the cottage cheese in a blender on medium to high speed until smooth and creamy.
Add the buttermilk and lemon juice and puree.
Add the meat to the vegetable mixture and remove from heat.
Slowly stir in the cottage cheese-buttermilk mixture and parsley.