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
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 reduced-fat sour cream
- Chopped fresh parsley, optional
- Coarsely ground pepper, optional
- 3 cups cooked yolk-free noodles
Reviews
Very tasty and easy to make
this recipe is a keeper. It was delicious and I will make it again. Recipe did take more oil to cook the meal.
Needed more seasoning but overall very good. Will make again!
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.
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.
I substituted chicken for the beef and chicken broth for the beef broth. It was a tasty substitute.
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This dish was extremely bland.