I am so glad that I am finally sharing this recipe with you. Is it because I want to enrich your lives with a creamy, delicious comfort food? Nope. It is because the photos make me so hungry. There is something about noodles and that sauce that makes me want to eat everything in sight. In fact, as I sit here typing this, I am eating some ice cream. And I had better get this post out fast because I’ve nearly finished the pint and I will undoubtedly want another snack if I have to look at these pictures much longer.
By the way, the hunger brought on by photos is an unexpected side effect of blogging. And I spend a lot of time mucking with photos, so I feel like I am always looking at food. For a girl that has battled weight her whole life, this is not really a good thing. But I can overcome. (Oh and by the way, the ice cream I had was Halo Top – high in sodium, but low in calories and absolutely delicious. It is a lifesaver.)
Okay, so back to stroganoff. Joe specifically requested that I make him this. He used to make himself a very hamburger-helper like version with cream of mushroom soup, ground beef, and sour cream. He tried making a low sodium version once and it didn’t turn out very well. When he asked me to make him one, I was a tiny bit hesitant. Why? Because it is hard to recreate recipes that you expect to be salty. Not only was Joe’s old version super salty, but it was one of his favorites. So how on earth could I make an old salty classic into something that could meet his [high] expectations?
I started with the basics. And then I stuck to the basics. And I finished with the basics. Really.
You start by searing beef in a dutch oven (or other large oven-safe skillet). Searing the meat adds a ton of flavor, so don’t skip it. The crispy bits that are left in the pan mingle with the mushrooms, creating a wonderful base.
After you’ve added the beef back to the dutch oven, you add the slurry and soy sauce. Yes, soy sauce. It adds a bit of sodium, but also adds a ton of flavor. Then you bring it to a simmer and pop it in the oven for an hour or two. When you are ready to eat, you add sour cream to the dutch oven and cook the noodles.
You end up with egg noodles topped with tender cooked beef in a delicious creamy sauce that has less than 275 mg sodium per serving.
Oven Baked Beef Stroganoff
SODIUM COUNT: 272.5 mg per serving; 1090.1 mg in the entire recipe
- 2 tsp vegetable oil
- 1 pound top sirloin (cut into 1” chunks, or steak of your choice)
- 8 ounces mushrooms (sliced)
- Fresh ground black pepper (to taste)
- 6 Tbsp all-purpose flour (if you like a very thick sauce, use up to 2 more tablespoons of flour)
- 2 cups unsalted beef broth (I use Swanson)
- 1 Tbsp reduced sodium soy sauce
- ½ cup sour cream
- 8 ounces uncooked egg noodles (makes about 4 cups cooked)
Preheat the oven to 300°F.
Heat 1 tablespoon oil in a dutch oven over medium high heat. Note that you can use a large oven-safe skillet, as long as it has at least a 6 cup capacity.
When the oil is hot, add the beef to the pan to sear it for about 3 minutes (it does not need to be cooked through).
Remove the meat from the skillet, and toss in the mushrooms. Cook until browned, about 3 minutes.
While the mushrooms are cooking, use an immersion blender to mix the black pepper, flour, and beef broth until smooth. You could also use a traditional blender or a whisk, though you may not get the same smooth results from the latter.
Reduce the heat to medium and add the beef back into the dutch oven with the mushrooms. Add the broth mixture and soy sauce to the pan and heat it until it just begins to simmer.
Remove from the stove top, cover, and place in the preheated oven for at least 30 minutes. I cook it for about 1 hour, which makes the meat tender but still slightly firm. If you like the meat to be fall-apart tender, cook the meat for about two hours.*
When the meat is cooked to your liking, shut the oven off. Remove the pan from the oven and stir in the sour cream. Cover, and put back into the oven. (The oven will still be hot, so it will keep the mixture warm.)
Cook the egg noodles according to the package directions.
Serve 1 cup of egg noodles topped with about 1 heaping cup of the sauce.
*Note that if too much liquid cooks away, you can simply add back a bit of water to get it to the consistency that you like.
NUTRITIONAL INFORMATION Yield: 4 servings (1 cup noodles plus 1 cup sauce) Sodium: 272.5 mg, Calories: 506.0, Total Fat: 15.0 g, Saturated Fat: 6.8 g, Cholesterol: 106.1 mg, Carbohydrates: 53.2 g, Fiber: 2.8 g, Sugar: 2.1 g, Protein: 38.1 g.