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Makeover Beef Stroganoff

 Makeover Beef Stroganoff
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Makeover Beef Stroganoff (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.