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 white flour and use gluten-free pasta. 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...

This is not only much better for you than Hamburger Helper®, but in the long run it's also cheaper per serving. It takes the same amount of time to make, too.

Tempering sour cream by warming it with a little of the sauce will keep it from curdling when you add it to the sauce. Because it is not so cold it won't fracture into tiny bits (essentially scrambled milk). Don't worry if this happens, however - it doesn't look great but it will taste the same.


Quick Beef Stroganoff with Noodles

Servings: 2 | Serving size: 2 1/2 cups

Cooking Time: 30 Minutes

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

Quick Beef Stroganoff with Noodles recipe from Dr. Gourmet


  • 4 quarts water
  • 4 ounces whole wheat or gluten-free egg style noodles
  • 1 tsp canola oil
  • 1 large onion (thinly sliced)
  • 8 ounces white (button) mushrooms (sliced)
  • 8 ounces lean ground beef
  • 1 Tbsp all purpose flour or garbanzo flour
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp fresh lemon juice
  • 2 tsp dried basil
  • 1/4 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1 cup no salt added vegetable or beef stock
  • 1/4 cup reduced-fat sour cream

Place the water in a large pan over high heat.

When it boils, add the pasta.

Place the oil in a large skillet over medium high heat.

Add the onion and cook for about 3 minutes, stirring frequently.

Add the ground beef and cook, stirring frequently, for about 5 minutes until browned and crumbled.

Add the mushrooms and cook for another 5 minutes until browned. Stir frequently.

Add the flour and stir until well blended.

Add the Worcestershire sauce, lemon juice, basil, salt, pepper and stock.

Reduce the heat and simmer for 20 minutes, stirring occasionally.

When the pasta is almost done, place the sour cream in a small dish.

Add some of the sauce to the dish containing the sour cream, about 2 tablespoons at a time. Stir well to blend, then repeat with another 4 tablespoons of sauce. (This will help prevent the sour cream from curdling when you add it to the hot sauce.)

Turn off the heat under the skillet and add the sour cream mixture to the pan.

Drain the pasta and add it to the pan.

Mix well and serve.

Nutrition Facts

Serving size: 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 531 Calories from Fat 116
  % Daily Value
Total Fat 13g 20%
    Saturated Fat 5g 21%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 82mg 28%
Sodium 479mg 20%
Total Carbohydrates 70g 22%
    Dietary Fiber 9g 33%
    Sugars 10g
Protein 39g
Vitamin A 3% Vitamin C 31%
Calcium 15% Iron 38%
Vitamin K 15 mcg Potassium 1267 mg
Magnesium 141 mg