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Makeover Beef Stroganoff Recipe

Makeover Beef Stroganoff Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Light-Bodied Red Wine

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