This classic Russian dish is easy to make; use frozen chopped onions and presliced mushrooms to speed preparation. To maintain a creamy consistency, be careful not to bring the sauce to a boil once you stir in the sour cream mixture. Serve with rice if you need a substitute for egg noodles.We knocked half the sodium and two grams of fat off this classic Russian dish. If you’re in a hurry, use frozen chopped onions and pre-sliced mushrooms to speed preparation. In order to keep the creamy consistency of the sauce, be careful not to bring it to a boil once you stir in the sour cream mixture in.


Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary test

8 servings (serving size: 3/4 cup beef mixture and 1 cup noodles)


Ingredient Checklist


Instructions Checklist
  • Combine the first 3 ingredients in a bowl. Set aside.

  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat beef with flour mixture.

  • Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add beef and flour mixture to pan; sauté 3 minutes or until beef is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles.

Nutrition Facts

473 calories; calories from fat 30%; fat 16g; saturated fat 7g; mono fat 4.3g; poly fat 1.1g; protein 30.2g; carbohydrates 50.6g; fiber 2.6g; cholesterol 129mg; iron 5.7mg; sodium 417mg; calcium 81mg.