Makeover Beef Stroganoff Recipe

4 11 13
Makeover Beef Stroganoff Recipe
Makeover Beef Stroganoff Recipe photo by Taste of Home
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Makeover Beef Stroganoff Recipe

Read Reviews
4 11 13
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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
  • Chopped fresh parsley, optional
  • Coarsely ground pepper, optional
  • 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, 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. Yield: 6 servings.
Originally published as Makeover Beef Stroganoff in Healthy Cooking August/September 2010, p21

Nutritional Facts

1 cup beef stroganoff with 1/2 cup noodles: 349 calories, 12g fat (4g saturated fat), 78mg cholesterol, 393mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.

  • 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
  • Chopped fresh parsley, optional
  • Coarsely ground pepper, optional
  • 3 cups cooked yolk-free noodles
  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, 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.
  3. 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. Yield: 6 servings.
Originally published as Makeover Beef Stroganoff in Healthy Cooking August/September 2010, p21

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Reviews forMakeover Beef Stroganoff

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MY REVIEW
leann0 User ID: 1443796 261611
Reviewed Feb. 20, 2017

"this recipe is a keeper. It was delicious and I will make it again. Recipe did take more oil to cook the meal."

MY REVIEW
rmbarr059 User ID: 4046105 260788
Reviewed Feb. 4, 2017

"Needed more seasoning but overall very good. Will make again!"

MY REVIEW
havingfunwithmyfamily User ID: 7043692 259964
Reviewed Jan. 19, 2017

"This was very tasty. I love a good mushroom sauce. I did not use the reduced fat sour cream. I used the fattening stuff. I also used the traditional chicken broth. I think that added to the flavor. The only change that I would make would be increasing the amount of sauce. We really like to smother our meat. I would probably double the amount for my family."

MY REVIEW
rwippel User ID: 4262008 257459
Reviewed Nov. 29, 2016

"I though this was delicious, but I wouldn't say it was makeover. It needed way more than two Tbsp. Of oil to cook all that beef. Also, the beef needed salt with the pepper and flower. Although the sauce was seasoned, you can tell the meat was under seasoned. I recommend dividing the salt between the two."

MY REVIEW
LoraSammons User ID: 7108187 107231
Reviewed Aug. 13, 2013

"I substituted chicken for the beef and chicken broth for the beef broth. It was a tasty substitute."

MY REVIEW
wenwic User ID: 1990420 147903
Reviewed Dec. 30, 2011

"This dish was extremely bland."

MY REVIEW
dholten User ID: 5724328 175058
Reviewed Aug. 28, 2011

"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."

MY REVIEW
joeychick User ID: 4388747 122906
Reviewed Nov. 23, 2010

"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."

MY REVIEW
mehalv User ID: 4612167 190243
Reviewed Aug. 16, 2010

"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..."

MY REVIEW
mjlouk User ID: 1712085 174696
Reviewed Aug. 15, 2010

"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."

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