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Makeover Beef Stroganoff

I trimmed the calories, fat and sodium in a classic stroganoff, and my comfy, cozy version still tastes like a Russian masterpiece. —Candace Clark, Connell, Washington
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • Combine 1/2 cup flour and 1/4 teaspoon pepper in a large bowl. Add beef, a few pieces at a time, and turn 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.
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.
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Average Rating:
  • hyattmyers
    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.

  • bwa302002
    Dec 25, 2012

    No comment left

  • mkaskela
    Oct 22, 2012

    No comment left

  • lauramarielawson
    Sep 9, 2012

    No comment left

  • wenwic
    Dec 30, 2011

    This dish was extremely bland.