Makeover Beef Stroganoff

13 ingredients
4 steps

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

Directions

  1. 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. 2
    In a
  3. 3
    , 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.
  4. 4
    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.

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