Beef stroganoff (lightened up)

Sorry this is a very unattractive picture of dinner -_- Not even the best of lighting and angling or decoration could make this a photogenic meal. I blame the Stroganoff.

The word "Stroganoff" sends chills up my spine...Not in a good way. Oh my goodness gracious, I can't even begin to explain how repulsive I think this word is. But man oh man, if this word is paired with the word, "Beef," I am ALL IN! 

I actually used to despise this dish when I was younger. Two major reasons: First of all, it usually looks REALLY (and I mean REEEEAAAALLLLLLYYYY) unappetizing. Like the kind my mom used to make when I was a kid (that I never actually ate) was a gray-brown color. Ummm...yum...? 😳 Second of all, it involved mushrooms. Anything and everything with mushrooms didn't even get a second thought. I avoided mushrooms at all costs. No if's or but's! Actually it wasn't until this year like a few months ago that I begin to give them a try and attempt to like them. Although I can't say I love them still (it's mainly a texture thing for me, as well as a little bit of fear of eating something called fungi), I definitely do not shy away from meals that include them. I'll eat a lot more dishes with mushrooms nowadays than I ever have in my life. I just won't eat them plain. They need to be hidden a bit by other flavors and what not. Ya feel? Thought so.

The last time my mom made her beef stroganoff, I absolutely LOVED it! Times have changed a little bit from when I was younger. My tastebuds have matured quite a bit and have take a 180 turn for sure! 

As much as I love my mom's original comfort food dish, I came across a lighter beef stroganoff recipe on Skinnytaste a couple days ago that I decided to try out! And it was a hit to the whole fam! I served it over fettuccine noodles and with a side of broccoli for a delicious lightened up comfort food dinner. The proportions on the ingredients I changed up a bit from the original recipe, but besides that, it is pretty much the same.


  • 2-2.5 lbs lean angus sirloin steaks (I got two steaks each were about 1.15 lbs), trimmed of extra fat
  • Olive oil cooking spray
  • 1 TB butter (I use Kerrygold)
  • 1 small onion, diced
  • 3 garlic cloves, smashed and chopped
  • 10 oz sliced mushrooms
  • 1 or 1.5 cans Campbell's condensed tomato soup
  • 1 cup water
  • 1-2 bay leaves
  • 1 TB Worcestershire sauce
  • Salt/Pepper to taste
  • 2/3 cup light sour cream


  1. In a large heavy saucepan, heat pan over high heat. When pan is hot, spray with oil spray and add steak. Brown meat until cooked. Remove meat from pan. 
  2. Lower heat, melt the 1 TB of butter, and add the onions. Cook about 2-3 minutes until translucent.
  3. Add the garlic and mushrooms and sauté about 2-3 more minutes until cooked. 
  4. Add the can of tomato soup, steak, water, bay leaf, and worcestershire sauce. Cover and cook on low about 40 minutes. Remove bay leaf and mix in sour cream. Serve over noodles or rice.

{Adapted from}