Fillet of Beef Stroganoff over Poppy Seed Noodles

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This really is fast. We’ve reinterpreted stroganoff using lowfat yogurt instead of the traditional sour cream. You know you’re getting top-quality beef and plenty of meaty mushrooms, which satisfy appetites with minimal calories. Adding a bit of four to the yogurt lets you heat it without curdling.


  • 4 ounces snow peas, soaked briefly in ice water, trimmed
  • 3 teaspoons olive oil
  • 1 pound fillet of beef in 1 piece, trimmed well and cut across the grain into thin (⅛ to ¼ inch) slices
  • 2 cups thinly sliced mushrooms (about ½ pound)
  • ½ cup slivered onion
  • ½ garlic clove, crushed or finely chopped
  • ½ cup Beef Broth, homemade, or reduced-sodium canned broth, fat skimmed
  • 1 tablespoon tomato paste
  • 1 teaspoon cornstarch
  • ¼ cup lowfat yogurt, at room temperature
  • 1 teaspoon all-purpose flour
  • Salt and Freshly ground black pepper
  • 1 tablespoon finely chopped parsley
  • Poppy Seed Noodles (recipe follows)


    • Steam the snow peas until crisp-tender, about 3 minutes. Rinse under cold water to stop cooking and set aside.
    • Brush a large heavy nonstick skillet with 1 teaspoon of the olive oil and heat over medium-high heat. Add half the pieces of beef and brown quickly on both sides. Transfer to a plate. Brown remaining beef slices and transfer to the plate. Set aside.
    • Add the remaining 2 teaspoons of oil to the hot skillet and stir in the mushrooms and onion. Sauté over medium-high heat, tossing, just until edges begin to brown. Stir in the garlic. Cover and cook over low heat until mushrooms have released some of their liquid and vegetables are tender, about 5 minutes.
    • Meanwhile stir together the broth, tomato paste, and cornstarch in a small bowl until smooth. Stir into the mushroom mixture and add juices from the beef. Heat over medium heat, stirring, until broth boils and mixture thickens slightly.
    • Stir the yogurt and flour in a cup until smooth. Add the beef to the mushroom mixture. Add salt and pepper to taste and the yogurt mixture; heat through. Remove skillet from heat and stir until blended. Arrange the hot noodles on dinner plates, spoon the stroganoff over, and serve immediately.