Lighter Beef Stroganoff is one of those dishes that reminds me why I fell in love with cooking in the first place—it’s elegant enough for company, yet simple enough for a weeknight dinner. The beauty of this recipe is that it doesn’t skimp on flavor, even though we’re being a little kinder to our waistlines.
What makes this version so special is how the mushrooms and beef broth do all the heavy lifting, keeping everything tender and rich without needing as much sour cream as the traditional recipe calls for. I use a little cornstarch to thicken things up just right, so you get that silky sauce without any fuss.
I love serving this over egg noodles or a bed of rice, and watching my family’s faces light up when they taste how good it is. This is the kind of comfort food that brings everyone to the table, and I’ve made it for potlucks and Sunday dinners more times than I can count.
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Lighter Beef Stroganoff
Ingredients
- 1 pound Beef
- 1 tablespoon Onion Powder
- 1 tablespoon Beef Broth Or Bouillon Canned
- 2 cup Mushrooms
- 1 tablespoon Cornstarch
- 1 cup Sour Cream
- 8 ounce Egg Substitute
Instructions
- Spray a large nonstick skillet with Pam.
- Heat over medium-heat.
- Add beef and onion powder; cook until beef is browned and crumbled.
- Drain; remove from skillet and set aside.
- Respray skillet and add broth.
- Saute mushrooms over med-high heat until tender.
- Stir beef back into pan.
- Combine starch and water together.
- Add to skillet and cook until thickened.
- Reduce heat and slowly add sour cream, stirring well.
- Serve over hot noodles.
