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Classic Russian dish of creamy beef with mushrooms and onions
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Beef Stroganoff (200 g) has 330 calories. That works out to 165 calories per 100 g. It contains 8.4 g of carbs, 29 g of protein, 20.4 g of fat and 1 g of fiber. Its 2.4 µg of B12 covers 100% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 200 g
330
KCAL / 200G
Carbs
8.4g
· 3% DV
Protein
29g
· 58% DV
Fat
20.4g
· 26% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 35% · Fat 55%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 330 kcal | |
| Total fat | 20.4 g | 26% |
| Saturated fat | 8.2 g | 41% |
| Trans fat | 0.24 g | |
| Sodium | 640 mg | 28% |
| Total carbohydrate | 8.4 g | 3% |
| Fiber | 1 g | 4% |
| Protein | 29 g | 58% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 200 g | 330 kcal |
| 100 g | 100 g | 165 kcal |
| 1 serving (small) | 120 g | 198 kcal |
| 1 piece (medium) | 180 g | 297 kcal |
| 1 cup (medium) | 220 g | 363 kcal |
| 1 piece (large) | 250 g | 413 kcal |
| 1 serving (large) | 300 g | 495 kcal |
| 1 cup (large) | 330 g | 545 kcal |
Calculated from 165 calories per 100 g.
Beef Stroganoff is a Russian-origin dish of sautéed beef strips served in a creamy sauce, commonly with mushrooms and onions. It is often paired with egg noodles, though rice and potatoes are also popular.
Tender, quick-cooking cuts such as sirloin or tenderloin work well for Beef Stroganoff. Slice the beef thinly across the grain and sear it briefly; prolonged cooking can make even a tender cut chewy.
Beef Stroganoff sauce is usually made by cooking onions and mushrooms, adding stock, then stirring in sour cream or cream. Keep the heat gentle after adding the dairy so the sauce stays smooth rather than splitting.
Beef Stroganoff turns tough when the beef is overcooked, cut too thickly, or made with a cut that needs long braising. Sear thin strips quickly, remove them while preparing the sauce, and return them just long enough to warm through.
Egg noodles are a classic accompaniment to Beef Stroganoff because they catch the creamy sauce. Mashed potatoes, rice, or roasted potatoes also work well, with green vegetables or a crisp salad to add contrast.
Yes, Beef Stroganoff can be made without mushrooms; they are common but not essential to the dish. Use extra onion or a little more beef stock to build flavor, and adjust the sauce so it remains rich and balanced.
Yes, plain Greek yogurt can replace sour cream in Beef Stroganoff, though it tastes tangier and may be more prone to curdling. Take the pan off the heat and stir it in at the end rather than boiling the sauce.
Beef Stroganoff is associated with Russian cuisine and is generally linked to the Stroganov family. The exact story of its creation is uncertain, and the dish evolved as it spread, producing many regional versions.
Yes, you can freeze Beef Stroganoff, but its cream or sour-cream sauce may separate or become grainy when thawed. Freeze it in an airtight container, thaw it in the refrigerator, and reheat gently while stirring.
Leftover Beef Stroganoff keeps for about three to four days in a refrigerator set at 40°F (4°C) or colder. Store it promptly in a covered container and reheat only the portion you plan to eat.
Vitamins
B12
2.4µg · 100% DV
B3
6.4mg · 40% DV
B5
1.4mg · 28% DV
B2
0.3mg · 23% DV
Minerals
Zinc
5.6mg · 51% DV
Phosphorus
240mg · 34% DV
Sodium
640mg · 28% DV
Selenium
14µg · 25% DV
Potassium ⭐
440mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 330 calories in 1 serving (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Beef Stroganoff is a Russian dish of tender beef strips cooked with mushrooms and onions in a creamy, often sour-cream-based sauce. It is commonly served over noodles, though rice or potatoes also make a good base.
The beef is savoury and tender, while the sauce is rich, smooth and slightly tangy. In Russia and elsewhere, it makes a warming main meal; serve it with a crisp salad or vegetables to balance the creaminess. It provides substantial protein—14.5 g per 100 g—but the sauce also contributes fat. For a lighter plate, use a little less sauce and add extra mushrooms.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
8.2g
MONOUNSATURATED
8.6g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.