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Makeover Beef Stroganoff Recipe

Makeover Beef Stroganoff Recipe photo by Taste of Home

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Our pros lightened up this classic dish, slashing calories, saturated fat, sodium and cholesterol, but kept every bit of its satisfying taste. —Candace Clark, Connell, Washington

This recipe is:

Healthy

Quick

Diabetic Friendly

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Makeover Beef Stroganoff Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

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

Directions

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.

Nutritional Facts 1 cup beef stroganoff with 1/2 cup noodles equals 351 calories, 12 g fat (4 g saturated fat), 78 mg cholesterol, 393 mg sodium, 25 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.

Originally published as Makeover Beef Stroganoff in Healthy Cooking August/September 2010, p21

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Makeover Beef Stroganoff

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Reviewed on Dec. 30, 2011 by wenwic

This dish was extremely bland.

Reviewed on Aug. 28, 2011 by dholten

My daughters and I don't like mushrooms, but my husband does. We added all the fresh mushrooms and it was still good. This was a quick and easy meal.

Reviewed on Nov. 23, 2010 by joeychick

We both loved this lighter version of an old favorite. We're both more conscious about eating better, but we hate sacrificing the flavor. This recipe didn't disappoint. It was very tasty and filling despite the cuts in calories. This recipe is now in my own personal cookbook.

Reviewed on Aug. 16, 2010 by mehalv

I didn't really care for this recipe. I cut the recipe in half, to serve two. The flour on the beef seemed to turn gummy (I think I should have turned the burner up higher to produce a better sear), which created an unpleasant texture in the finished product. I couldn't even finish my plate, just not a plesant flavor...

Reviewed on Aug. 15, 2010 by mjlouk

This was pretty good! I do have a recipe that came with my old crock pot that tops it, but this was a pretty good stroganoff recipe.

Reviewed on Jul. 25, 2010 by sdipiazza

I made this for dinner last night. Since I cook for two I cut the recipe in half. I wanted to save even more calories so I cut back on the meat to 1/2 lb., increased the mushrooms to two cups, used cooking spray instead of canola oil and only used about 1/4 cup flour to coat the beef. That was enough to thicken the gravy.I also used 1/2 cup fat free sour cream. The recipe turned out delicious.