Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in place of all-purpose flour and gluten-free noodles. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.


"If food is poetry, is not poetry also food? -Joyce Carol Oates, Poet

The refrigerator light goes on...

Beef Stroganoff is a classic and is the ultimate comfort food. The umami forward flavor of the onions, beef, and whole wheat noodles is magnified by the Worcestershire sauce. The liberal amount of pepper combined with the basil really rounds out the recipe.

Heating reduced-fat ingredients like reduced-fat sour creams and yogurt takes care because they can break down. Heat recipes gently and you will end up with one that is rich and creamy but with fewer calories.


Beef Stroganoff with Egg Noodles

Servings: 4 | Serving size: 2 cups & 2 ounces noodles

Cooking Time: 90 Minutes

This recipe can easily be multiplied with a larger pot, and leftovers are great. Reheat gently so that the sour cream doesn't break down.

Beef Stroganoff with Egg Noodles recipe from Dr. Gourmet


Preheat the oven to 350°F.

Place flour and pepper in a brown paper bag.

Add half of the beef cubes to the bag and coat the beef cubes by shaking in the paper bag.

Place 1 tsp of the oil in a non-stick skillet and heat over medium heat.

Add half of the floured beef and brown on all sides.

Be careful not to let the meat touch each other or it will steam.

As beef is browned on all sides, remove to a stock pot.

Repeat for the second batch of beef.

Add two teaspoons olive oil to the pan.

Add the onions and cook for about 10 minutes until they begin to brown. Stir frequently.

Add the mushrooms and cook for 8 minutes. Stir frequently.

Add the mushrooms and onions to the stock pot with the beef.

Add the lemon juice, the Worcestershire and the stock to the pan and scape up any brown bits from the bottom of the pan.

Add the liquid to the stew pot.

Stir in the sour cream, milk, dried basil and salt until well blended.

Cover and place in the preheated oven. Cook for one hour until the meat is tender.

When the stroganoff is about 15 minutes from being done, place the 4 quarts water in a large pot and bring to a boil.

Add the appropriate amount of egg noodles (2 ounces per serving of pasta) and stir occasionally.

When the pasta is cooked, drain and serve topped with the stroganoff.

Nutrition Facts

Serving size: 2 cups & 2 ounces noodles

Servings: 4

Amount Per Serving

Calories 480 Calories from Fat 117
  % Daily Value
Total Fat 13g 17%
    Saturated Fat 4g 20%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 75mg 25%
Sodium 330mg 14%
Total Carbohydrates 57g 21%
    Dietary Fiber 8g 27%
    Sugars 7g
Protein 40g
Vitamin A 2% Vitamin C 10%
Calcium 7% Iron 38%
Vitamin K 20mcg Potassium 1200mg