Low Sodium Beef Stroganoff
It’s comfort food at its best, and was probably a staple on your table as you were growing up. It is also one of the most requested dishes you have asked for my take on, so here is my low sodium Beef Stroganoff. It’s probably the most well known Russian dish in America.
The Origins Of Beef Stroganoff
The origins of Beef Stroganoff date back to the early 1900’s in Russia. It is thought that U.S. Soldiers brought the recipe back with them from being stationed in China and Russia in the late 1940’s, before the cold war. It became one of the most popular dishes in the 1950’s in the U.S. (thanks Wikipedia).
Although the recipes may vary, the key ingredients have always stayed the same: beef, mushrooms, and onions, in a sour cream sauce over noodles. A typical Beef Stroganoff recipe can contain up to 1044 mg of sodium with regular salt filled ingredients. My low sodium Beef Stroganoff hacks the salt out of that recipe drastically. I also add a secret ingredient that takes this sauce to a whole different level. I add a big ole teaspoon of Salt Free Westbrae Stoneground Mustard.
What are some of the classic dishes you grew up with? What classic comfort dish should I tackle next? Let me know in the comments below.
The Recipe For Low Sodium Beef Stroganoff
- 1 lb Beef Sirloin - cubed
- 2 Tbsp Olive Oil
- 1/2 Large Yellow Onion - finely chopped
- 2 Large Carrots - finely chopped
- 8 oz Portobello Mushrooms - stemmed and sliced
- 1/4 cup Sour Cream lowest sodium you can find
- 1/2 cup Red Wine
- 2 cups Beef Stock I use Swanson's No Salt added Beef Stock
- 2 Tbsp Flour I use King Arthur's it is salt free
- 1 tsp Black Pepper
- 1 tsp Mustard a big tsp of low sodium Mustard
- 1 t package Egg Noodles . find the lowest sodium and don' sat the water when cooking
In a small bowl, add the flour and pepper and mix thoroughly
Add the steak to the bowl and shake/mix to lightly coat the steak
In a heavy skillet over medium heat, add 1 Tbsp of the oil and cook the steak until browned
Remove the steak from the pan and hold aside
Add the remaining olive oil to the pan and add the carrots mushrooms and onions
Cook for 5 minutes or until the mixture is a deep golden brown
Turn off the heat, add the wine and beef stock and scrape the pan to get up all the yummy bits
Turn the heat back up to high and cook on high for 3-4 minutes to reduce the liquid by a third
While that is reducing, in a separate pot, cook your egg noodles until al dente and drain
Once the sauce has reduced, turn off the heat and mix in the sour cream and mustard and add the beef back to the mix, and stir all together
Serve over the noodles and enjoy!