Makeover Beef Stroganoff

By carvalhohm

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
• 3 cups cooked yolk-free noodles

Preparation

Step 1

Combine 1/2 cup flour and 1/4 teaspoon pepper in large resealable plastic bag. Add beef, few pieces at a time, and shake to coat.

In large nonstick skillet over medium-high heat, cook beef in oil 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 and broth until smooth; stir into skillet. Bring to boil; cook and stir for 2 minutes or until thickened. Add beef, salt and remaining pepper; heat through. Add sour cream; heat through (do not boil). Serve with noodles.