Weight Watchers French Onion Beef Stroganoff

I’m always thinking of ways to improve already delicious dishes so when I learnt that adding sweet caramelised onions could make this dish even better (as if, right?!), I knew I had to try it out.

Weight Watchers Recipes

It always makes me so excited to find delicious meal ideas that I know will fit my dietary goals as well and that’s exactly why I had to share this Weight Watchers French Onion Beef Stroganoff with you. 

Yes, it does require a little more time to make this dish than some of the other Weight Watchers recipes I share on my blog but it is definitely worth the effort and time. 

What’s My Verdict? 

This dish is hearty, creamy and ultimately perfect as a family meal as it is quite filling so the servings will be enough per person although that’s not going to stop the requests for seconds. 

The addition of the onions definitely adds a new dimension to this comfort food but don’t take my word for it...here is how to make this Weight Watchers French Onion Beef Stroganoff.

Equipment

• Large bowl
• Large cast-iron skillet
• Plate
• Soup pot
• Measuring cup set

🥚Ingredients

• 2 lbs of Beef Steak (cubed)
• Salt (to taste)
• Pepper (to taste)
• ½ Cup Flour
• 2 tablespoon of Canola Oil
• 4 tablespoon of butter (unsalted)
• 3 Onions (french cut)
• 2 Garlic Cloves (minced)
• 1 Bay Leaf
• 1 Sprig of Thyme
• 4 oz Mushrooms (sliced)
• ¼ Cup of Red wine
• 2 Cup of Beef Broth
• 2 teaspoon Worcestershire Sauce
• 2 Cups of Noodles (egg)
• ⅔ Cups of Sour Cream
• 1 ½ Cups of Swiss Cheese (grated)
• Parsley (torn)

🌈 Substitutions and Variations

• Protein swap: Use chicken or turkey instead of beef for a lighter version.​
• Veggie boost: Add bell peppers or spinach for extra nutrients and color.​
• Dairy-free: Replace sour cream with a plant-based alternative and use dairy-free cheese.

🔪How to Make Weight Beef Stroganoff

Mix the cubed beef steak with salt, pepper and ¼ cup of flour in a large bowl.

Mix until the beef is lightly coated.

Add oil to the cast iron skillet on medium-high heat. Divide the cubed beef steak into small batches and begin searing the small batches of beef in the skillet. 

Brown each side of the beef cubes (taking about 8 minutes in total). Remove the seared batch of beef to a plate and start on the next batch until all of the beef is seared and brown.

Once all of the seared beef has been removed to the plate, add the butter to the skillet and lower heat to medium. 

Slowly add the onions, garlic, bay leaf, and a sprig of thyme. Stir in the salt and pepper. Cook until the onions are soft and almost caramelized (taking approximately 20 minutes).

Add mushrooms and saute for about 5 more minutes. The mushrooms should be soft and slightly browned while the onions have caramelized. Discard bay leaf and thyme.

Deglaze the skillet with the red wine, making sure to scrape up any brown bits still stuck to the pan. Then sprinkle the remaining flour in the pan and stir to combine. 

Slowly pour in the beef broth stirring to blend. Stir in the Worcestershire sauce and bring both (broth and Worcestershire sauce) to a simmer. Add the beef and allow the contents to simmer until the sauce has thickened. The beef will be cooked through (taking about 8 minutes).

Preheat oven to 400 degrees.

While the sauce begins to thicken follow the directions for cooking the noodles on the package. When the noodles have cooked drain them and then set them aside.

Scoop out the cooked beef cubes and set them aside. 

Stir in ⅔ cup of sour cream. Stir well. Next, add in the egg noodles. Add the grated cheese on top of the beef mixture. Transfer the cast iron skillet to the oven.

Bake at 400 degrees until the cheese has melted and has become slightly brown.

Garnish with the torn parsley.

Serve and enjoy!

Enjoy Beef Stroganoff Today

Beef stroganoff is a healthy and filling recipe and one you can enjoy with the whole family. If you liked this recipe, then also try out the Tender Instant Pot Pork Steak recipe. 

Beef Stroganoff is a classic comfort dish that takes on a new level of flavor when prepared with grass-fed beef. The tender strips of grass-fed beef bring a rich and distinct taste to the creamy sauce, creating a harmonious blend of textures and flavors.

The natural, wholesome diet of the grass-fed cattle lends a unique depth to the meat, enhancing the overall dining experience. As the beef cooks, its inherent tenderness combines seamlessly with the velvety mushroom and sour cream sauce, resulting in a dish that's not only delicious but also a nod to sustainable and mindful eating choices.

Need Some More Weight Watchers Recipes for Meal Planning?

When it comes to weight loss and sticking to goals, often the hardest part is knowing where to start followed by putting that knowledge into action. To help you discover yummy recipes that are suited to a Weight Watchers plan, I have posted many of my favourite Weight Watchers recipes that you can refer to.

💭 FAQs

Weight Watchers French Onion Beef Stroganoff

Angela Milnes

This Weight Watchers French Onion Beef Stroganoff takes a bit more time to make than usual WW recipes, but it’s totally worth it—and perfect for staying on track with your dietary goals.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 5 servings

Calories 1025 kcal

Ingredients

  

1x2x3x

Equipment

• ▢ Large Bowl
• ▢ Large Cast-Iron Skillet
• ▢ Plate
• ▢ Soup Pot
• ▢ Measuring Cup Set

Ingredients

• ▢ 2 lbs Beef Steak Cubed
• ▢ Salt To Taste
• ▢ Pepper To Taste
• ▢ ½ Cup Flour
• ▢ 2 tablespoon Canola Oil
• ▢ 4 tablespoon Butter Unsalted
• ▢ 3 Onions French Cut
• ▢ 2 Garlic Cloves Minced
• ▢ 1 Bay Leaf
• ▢ 1 Sprig Of Thyme
• ▢ 4 oz Mushrooms Sliced
• ▢ ¼ Cup Red Wine
• ▢ 2 Cup Beef Broth
• ▢ teaspoon Worcestershire Sauce
• ▢ 2 Cups Egg Noodles
• ▢ ⅔ Cups Sour Cream
• ▢ 1 ½ Cups Swiss Cheese Grated
• ▢ Parsley Torn

Instructions

 

• Mix the cubed beef steak with salt, pepper and ¼ cup of flour in a large bowl.
• Mix until the beef is lightly coated.
• Add oil to the cast iron skillet on medium-high heat. Divide the cubed beef steak into small batches and begin searing the small batches of beef in the skillet. 
• Brown each side of the beef cubes (taking about 8 minutes in total). Remove the seared batch of beef to a plate and start on the next batch until all of the beef is seared and brown.
• Once all of the seared beef has been removed to the plate, add the butter to the skillet and lower heat to medium. 
• Slowly add the onions, garlic, bay leaf, and a sprig of thyme. Stir in the salt and pepper. Cook until the onions are soft and almost caramelized (taking approximately 20 minutes).
• Add mushrooms and saute for about 5 more minutes. The mushrooms should be soft and slightly browned while the onions have caramelized. Discard bay leaf and thyme.
• Deglaze the skillet with the red wine, making sure to scrape up any brown bits still stuck to the pan. Then sprinkle the remaining flour in the pan and stir to combine. 
• Slowly pour in the beef broth stirring to blend. Stir in the Worcestershire sauce and bring both (broth and Worcestershire sauce) to a simmer. Add the beef and allow the contents to simmer until the sauce has thickened. The beef will be cooked through (taking about 8 minutes).
• Preheat oven to 400 degrees.
• While the sauce begins to thicken follow the directions for cooking the noodles on the package. When the noodles have cooked drain them and then set them aside.
• Scoop out the cooked beef cubes and set them aside. 
• Stir in ⅔ cup of sour cream. Stir well. Next, add in the egg noodles. Add the grated cheese on top of the beef mixture. Transfer the cast iron skillet to the oven.
• Bake at 400 degrees until the cheese has melted and has become slightly brown.
• Garnish with the torn parsley.

Notes

Sear in batches. Crowding the pan steams the beef—give it space for that golden crust.

Add a spoon of Dijon. Just a dab in the sauce gives a tangy kick that plays super well with the onions.

Use full-fat sour cream. It melts in smooth and rich—no curdles, no regrets.

Nutrition

Serving: 1gCalories: 1025kcalCarbohydrates: 36gProtein: 65gFat: 67gSaturated Fat: 30gPolyunsaturated Fat: 29gTrans Fat: 1gCholesterol: 255mgSodium: 906mgFiber: 3gSugar: 5g

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