——creativity never goes out of style——

Healthy Beef Stroganoff

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I hope you are all having a great week! One more work day and it’s the long weekend!! I really hope the sun continues to shine so we can head out for at least one day of camping! Nothing is more relaxing to me then a weekend spent lounging by a lake with a good book. No traffic, no driving, no errands, no cleaning, just the sounds of nature and fresh air. There’s something about getting out of the city that seems to bring me back to a more relaxed, humble and happy state of mind. Less to do, no stress and some good ol’ fashioned camping food. Speaking of old-fashioned meals, this beef dish is a typical meat and potatoes kind of meal… well minus the potatoes and add noodles. I don’t eat meat very often but every once in a while I crave a hearty steak. I have made several variations of this dish until I finally settled on this one! It’s flavourful and satisfying but doesn’t come with all the cream and fat of normal stroganoffs. It’s a great meal served on top no-yolk egg noodles with a fresh garden salad. Enjoy!


  • 2 large steaks, cut into thin strips
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 2 tbsp coconut oil
  • 1/4 cup green onions, diced
  • 1/2 white onion, sliced into thin rings
  • 2 cups sliced fresh mushrooms (or canned)
  • 1 can reduced sodium beef broth
  • 4 tbsp flour
  • 1 tsp dijon mustard
  • 1-2 tsp dill
  • 1 tsp parsley
  • 1/3 cup sour cream (I often use greek yogurt)
  • 1/3 cup white wine (or substitute with extra broth, water, or apple juice)
  • salt and pepper to taste


1. Season beef strips with 1/2 tsp salt and pepper. Heat coconut oil in a large skillet over medium-high heat, quickly brown the beef and push to one side of the pan.

2. Add green onions, white onions and mushrooms into the pan and saute for 3-5 minutes. Push to the side with beef strips.

3. Pour the beef broth into the empty side of pan and mix in flour. Add mustard, dill and parsley and bring to a boil, stirring constantly. Turn heat to low and simmer for 20-45 minutes until the meat is tender (depending how much time you have)

4. Five minutes before serving, add the sour cream and white wine. Simmer until heated through and season with salt and pepper to taste.

*Optional* For an extra creamy sauce add 1 can of reduced fat cream of mushroom soup in step 4.

My favorite animal is steak.~ Fran Lebowitz


Author: Domestic Ingenuity

I am a DIY-ing, crafting, thrifting, baking, sewing, cooking, deal-loving gal with too much energy and a love for creating.

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