Cancer Nutrition Consortium

Beef Stroganoff

Serve over egg noodles or rice.

Serves 4.


  • 1 Lb London Broil Steak Trimmed of Fat; Thinly Sliced
  • 1 Tbsp Paprika
  • 1 Tsp Garlic Salt
  • 1 Tbsp Olive Oil
  • 1 Onion Diced
  • 8 Oz Sliced Mushrooms
  • 1/2 Cup Chicken Broth Low sodium
  • 1/2 Cup Tomato Juice Low sodium
  • 2 Tbsp Flour
  • 2 Tbsp Worcestershire Sauce
  • 1 Cup Sour Cream Low fat
  • Optional: 1/4 Cup Fresh Chives Diced


  1. In a large bowl, sprinkle steak with paprika and garlic salt. Toss to coat. Allow to sit for 15 minutes to marinate.
  2. In large sauté pan, heat oil. Working in batches, sear off the meat in oil using a slotted spoon. When browned, remove to a plate with paper towels on it to drain oil away from beef.
  3. Add in onions and mushrooms to pan and cook until onion are softened and mushrooms release their liquids, about 8 minutes.
  4. Whisk together chicken broth, tomato juice, flour, and Worcestershire sauce. Add this mixture to the pan, stirring, until mixture becomes very thick.
  5. Stir in beef and sour cream and heat through.
  6. Serve over egg noodles or rice. If desired, top with fresh chives.

Nutrition Info

Calories: 301

Total Fat: 9g

Saturated Fat: 2.7g

Sodium: 532mg

Potassium: 803mg

Total Carbohydrate: 23g

Dietary Fiber: 2g

Protein: 32g

Posted on: February 10, 2015

By: Chef John Rico Griffone

Rico Griffone is a graduate of the Culinary Institute of America and has worked as a consultant for the Culinary Institute’s “Menu for Healthy Kids” Research Program.