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.
Jump to:
- 💖 Why This Recipe Works
- Weight Watchers Recipes
- What’s My Verdict?
- 🌈 Substitutions and Variations
- 🔪How to Make Weight Beef Stroganoff
- Enjoy Beef Stroganoff Today
- Need Some More Weight Watchers Recipes for Meal Planning?
- 👩🍳 Expert Tips
- 💭 FAQs
- 💖 Serving Suggestions
- 🍜 Related Recipes
- Weight Watchers French Onion Beef Stroganoff
💖 Why This Recipe Works
- Rich & creamy: This Weight Watchers French Onion Beef Stroganoff have all the cozy flavors you love, but lightened up.
- Packed with flavor: Caramelized onions and savory beef make every bite delicious.
- WW-friendly: A hearty meal that fits right into your points plan
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)
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 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.
👩🍳 Expert Tips
- 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.
💭 FAQs
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef broth if needed to adjust consistency.
Yes, while the recipe calls for cubed beef steak, you can substitute with other tender cuts like sirloin or tenderloin. Ensure the meat is cut into uniform pieces for even cooking.
Absolutely. If you prefer not to use red wine, you can substitute it with additional beef broth or a mixture of beef broth and a tablespoon of red wine vinegar for a similar depth of flavor.
Yes, you can prepare the stroganoff ahead of time. Store it in the refrigerator and reheat gently before serving. For best results, cook the egg noodles fresh when you're ready to serve to maintain their texture.
💖 Serving Suggestions
These are my favorite sides to serve with French Onion Beef Stroganoff:
- Garlic green beans: A crisp, garlicky contrast to the creamy stroganoff.
- Roasted sweet potatoes: Their natural sweetness complements the savory beef.
- Crisp garden salad: A light, fresh counterpoint to the rich main dish.
🍜 Related Recipes
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Weight Watchers French Onion Beef Stroganoff
Ingredients
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
Nutrition
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