Beef with cream or white sauce
Common food
Photo: Wikipedia
Beef with cream or white sauce is a rich, savory dish where tender strips or chunks of beef are enveloped in a velvety, dairy-based sauce, often built on a roux or a reduction. The texture is typically smooth and luxurious, with the beef offering a satisfying chew against the silky backdrop of the sauce. Nutritionally, it's a protein powerhouse with a moderate fat content, making it a hearty and satisfying meal.
Calorie split: 49% protein · 6% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its comforting, indulgent flavor profile—the savory depth of the beef melds perfectly with the rich, creamy sauce. It's a classic comfort food that feels both elegant and homey, often served over noodles, rice, or potatoes for a complete, satisfying meal.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in saturated fat and calories, which may concern those monitoring heart health or weight. For those with lactose intolerance or dairy allergies, the cream sauce can cause digestive discomfort. To counteract, use lactose-free cream or a plant-based alternative, and pair the dish with fiber-rich vegetables like steamed broccoli or green beans to balance the meal and slow fat absorption.
Key benefits
- High in complete protein for muscle repair and satiety
- Provides essential minerals like iron, zinc, and B12
- The cream sauce adds a source of calcium and fat-soluble vitamins
- Can be a low-carb, high-fat meal option when served without starchy sides
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic Beef Stroganoff, a signature dish of this style, was named after the 19th-century Russian Stroganov family, who were renowned for their culinary patronage and influence.
Full nutrition (USDA data · scales with serving)
| Water | 63.9 g |
| Energy | 185 kcal |
| Protein | 22.5 g |
| Total lipid (fat) | 9.3 g |
| Carbohydrate, by difference | 2.8 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 1.4 g |
| Calcium, Ca | 41.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 166 mg |
| Potassium, K | 222 mg |
| Sodium, Na | 340 mg |
| Zinc, Zn | 3.8 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 22.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.16 mg |
| Niacin | 3.9 mg |
| Vitamin B-6 | 0.33 mg |
| Folate, total | 9.0 ug |
| Folic acid | 2.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 86.5 mg |
| Vitamin B-12 | 1.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 41.0 ug |
| Retinol | 40.0 ug |
| Carotene, beta | 12.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.54 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 2.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.8 g |
| SFA 4:0 | 0.05 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.38 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 0.95 g |
| Fatty acids, total monounsaturated | 3.4 g |
| MUFA 16:1 | 0.29 g |
| MUFA 18:1 | 3.1 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.66 g |
| PUFA 18:2 | 0.54 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 70.0 mg |
FAQ
What cut of beef is best for this dish?
Tender cuts like sirloin, tenderloin, or ribeye are ideal for quick cooking, while tougher cuts like chuck or round benefit from longer braising to become tender.
Can I make this dish dairy-free?
Yes, substitute the cream with coconut cream, cashew cream, or a roux made with plant-based milk and oil for a dairy-free version.
How can I reduce the fat content without losing flavor?
Use leaner beef cuts, reduce the amount of cream, or blend in a small amount of Greek yogurt or cottage cheese for creaminess with less fat.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.85 kcal/g · 49% calories from protein · 0.0 g fiber · 1.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.53 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.