This low-sodium beef stroganoff is a favorite of our family
- 1 lb sirloin steak, cut into ¼ inch strips
- 4 Tbsp flour
- 4 Tbsp unsalted butter
- 4 oz mushrooms, sliced (fresh or no-salt-added canned)
- ½ cup onion, chopped
- 1 clove garlic, minced
- (optional) 1 Tbsp no-salt-added tomato sauce
- 1 cup beef bouillon
- 1 cup sour cream
- 2 Tbsp dry white wine
- Coat the sirloin strips with the flour. Brown meat quickly in 2 Tbsp butter. Add mushrooms, onions, and garlic and saute 3-4 minutes.
- Remove meat and vegetables from pan.
- Add 2 Tbsp butter to the drippings in the pan. Blend 3 Tbsp flour. Simmer, stirring constantly, for 2 minutes
- Add (optional) tomato paste. Stir in beef bouillon. Cook and stir until bubbling.
- Return the steak and vegetables to the skillet. Add sour cream and wine. Cook on low heat until heated through. (Do not boil).
- Serve over noodles.
Note that sodium percentages depend on which daily reference you use. The estimated 100mg of sodium per serving implies that one serving of this recipe provides:
– 4% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 7% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 10% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
