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Makeover Beef Stroganoff


  • 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


  • 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.

Nutrition 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.


Average Rating: 3.857142
  • Jan 24, 2019
    Very tasty and easy to make
  • leann0
    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.

  • rmbarr059
    Feb 4, 2017

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

  • havingfunwithmyfamily
    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.

  • rwippel
    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.

  • LoraSammons
    Aug 13, 2013

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

  • wenwic
    Dec 30, 2011

    This dish was extremely bland.

  • dholten
    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.

  • joeychick
    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.

  • mehalv
    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...

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