Go Back
beef stroganoff on oval white platter

The Most Popular Dish of 2017: Beef Stroganoff

The Most Popular Dish of 2017 was Beef Stroganoff and we have the world's first low FODMAP version!

Course: Dinner
Cuisine: American, Hungarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 4 Servings
Calories: 607 kcal
Author: Dédé Wilson


  • 1 pound (455 g) sirloin, trimmed of excess fat, cut across the grain into pieces about 1/4 inch thick, 1 inch wide and 2 inches long (6 mm x 2.5 cm x 5 cm)
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons (57 g) unsalted butter, divided
  • 1/3 cup (27 g) finely chopped leeks, green parts only
  • 1/3 cup (24 g) finely chopped scallions, green parts only
  • 8 ounces (225 g) oyster mushrooms, hard stems trimmed away, coarsely chopped
  • 2 cups (480 ml) low FODMAP beef stock, homemade or purchased, divided
  • 1/2 cup (120 ml) dry sherry
  • 2 teaspoons Dijon mustard
  • 2 tablespoons cornstarch
  • 12 ounces (340 g) low FODMAP tagliatelle such as Jovial brand or other broad noodle
  • 2 tablespoons chopped fresh dill, divided
  • 1/4 teaspoon sweet paprika, plus extra
  • 1/2 cup (120 g) lactose-free sour cream, such as Green Valley Organics Lactose-Free Sour Cream


  1. Pat the meat dry and season liberally with salt and pepper.
  2. Heat a large sauté pan over medium heat and melt 1 tablespoon of butter until it is gently sputtering. Add half of the meat and brown for about 1 minute, turn meat over and brown the other side, about a minute more. You want the meat to remain rare inside. Set aside in a bowl. Repeat with another 1 tablespoon butter and remaining meat. Add this cooked batch of meat to the first and set aside.
  3. Heat 1 tablespoon of butter in pan now over low heat and add leeks and scallions, stirring often, and cook for a couple of minutes until softened, but not browned. Stir in mushrooms and continue to cook for a few more minutes, stirring occasionally, until mushrooms soften. Add 1 3/4 cups (420 ml) beef stock and the sherry. Turn heat up and simmer the mixture, stirring occasionally for about 3 minutes or until the liquid reduces a little bit, then turn off the burner. You can pause at this point to cook the pasta.
  4. Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente. Drain and toss with last tablespoon of butter; set aside and keep warm.
  5. Return to the stroganoff. Heat the mushroom sauce over medium heat, whisking in the mustard. Whisk the last 1/4 cup (60 ml) of stock with the cornstarch to make a slurry and add it to the hot mushroom sauce. Bring to a simmer and simmer gently for about 1 or 3 minutes until thickened and glossy. Turn heat down, whisk in sour cream, then add the meat and any juices that have exuded. Stir in 1 tablespoon dill and 1/4 teaspoon paprika. Cook just until meat is heated through; do not let the stroganoff oil.
  6. Serve immediately over buttered noodles. Garnish with remaining 1 tablespoon dill and a sprinkling of paprika.


  • Are you surprised to see mushrooms? Oyster mushrooms are low FODMAP in generous portions of 75 g, which is about 1 cup.
Nutrition Facts
The Most Popular Dish of 2017: Beef Stroganoff
Amount Per Serving
Calories 607 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 1g5%
Sodium 166mg7%
Potassium 259mg7%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 2g2%
Protein 34g68%
Vitamin A 90IU2%
Calcium 3mg0%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.