Makeover Beef Stroganoff

• Meat

  • 1 Beef top round steak (1-1/2 pounds, cut into thin strips

• Produce

  • 1 Garlic clove
  • 1 cup Mushrooms, fresh
  • 1 Onion, small
  • 1 Parsley, fresh

• Canned Goods

  • 1 can Beef broth, reduced sodium

• Pasta & Grains

  • 3 cups Yolk-free noodles, cooked

• Baking & Spices

  • 9/16 cup All-purpose flour
  • 1/2 tsp Pepper
  • 1 Pepper, coarsely ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Dairy

  • 1 cup Sour cream, reduced fat

Found on tasteofhome.com

Description

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

• 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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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