Beef Stroganoff

Menu Part: 
Cuisine Type: 
5, six-ounce servings

Michael Atanasio, manager of food and nutrition at Overlook Medical Center in Summit, N.J., often takes well-known dishes and augments the recipes to make them healthier. One such recipe is the hospital’s Beef Stroganoff. Atanasio removed flour and substituted low-fat yogurt for sour cream to make this recipe healthier. The recipe now has 10 grams of fat, compared to 15.8 in the original recipe. Saturated fat and sodium also were reduced.


1 lb. cubed, tender cut beef
2 tsp. vegetable oil
¾ tbsp. finely chopped onion
1 lb. sliced mushrooms
¼ tsp. salt
Pepper to taste
¼ tsp. nutmeg
½ tsp. dried basil
¼ cup white wine
1 cup plain, low-fat yogurt
6 cups macaroni, cooked in unsalted water


1. Cut beef into 1-in. cubes.

2. Heat 1 tsp. oil in nonstick skillet. Saute onion for 2 minutes.

3. Add beef and sauté for 5 more minutes. Turn to brown evenly. Remove from pan and keep hot.

4. Add remaining oil to pan and sauté mushrooms.

5. Add beef and onions to pan with seasonings.

6. Gently stir in wine and yogurt. Heat but do not boil.

7. Serve with macaroni.

Note: If thickening is desired, use tsp. cornstarch in Step 6. To add cornstarch: Take small amount of wine and yogurt broth and put aside to cool. Stir in cornstarch. Add some warm broth to cornstarch paste and stir. Add to pan. The calories for cornstarch are the same as flour, but cornstarch has double the thickening power.  

More From FoodService Director

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources