Best Makeover Beef Stroganoff Recipes

MAKEOVER BEEF STROGANOFF

Makeover Beef Stroganoff image

I trimmed the calories, fat and sodium in a classic stroganoff, and my comfy, cozy version still tastes like a Russian masterpiece. -Candace Clark, Connell, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon pepper, divided
1 beef top round steak (1-1/2 pounds), cut into thin strips
2 tablespoons canola oil
1 cup sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 teaspoon salt
1 cup reduced-fat sour cream
Chopped fresh parsley, optional
Coarsely ground pepper, optional
3 cups cooked yolk-free noodles

Steps:

Combine 1/2 cup flour and 1/4 teaspoon pepper in a large bowl. Add beef, a few pieces at a time, and turn to coat., In a large nonstick skillet, heat oil over medium-high heat. Cook beef in batches until no longer pink. Remove and keep warm. In same skillet, saute mushrooms and onion in drippings until tender. Add garlic; cook 1 minute longer., Whisk remaining flour with broth until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef, salt and remaining pepper. Stir in sour cream; heat through (do not boil). If desired, sprinkle with parsley and coarsely ground pepper. Serve with noodles.

Nutrition Facts : Calories 349 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 393mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

MAKEOVER BEEF STROGANOFF RECIPE

Makeover Beef Stroganoff Recipe image

How to make Makeover Beef Stroganoff Recipe

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

Ingredients
1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon pepper, divided
1 beef top round steak (1-1/2 pounds), cut into thin strips
2 tablespoons canola oil
1 cup sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 teaspoon salt
1 cup (8 ounces) reduced-fat sour cream
3 cups cooked yolk-free noodles

Steps:

Combine 1/2 cup flour and 1/4 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
In a large nonstick skillet over medium-high heat, cook beef in oil in batches until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion in drippings until tender. Add garlic; cook 1 minute longer.
Whisk remaining flour and broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the beef, salt and remaining pepper; heat through. Add sour cream; heat through (do not boil). Serve with noodles. Yield: 6 servings.