Ingredients
- 1/2 cup plus 1 Tbsps. all-purpose flour, divided
- 1/2 tsp. pepper, divided
- 1-1 1/2 lbs. beef top round steak, cut into strips
- 2 Tbsp. canola oil
- 1 cup sliced fresh mushrooms
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 can (14 1/2 ox) reduced-sodium beef broth
- 1/2 tsp. salt
- 1 cup (8 oz.) reduced-fat sour cream
- 3 cups cooked yolk-free noodles
Details
Cooking time 30mins
Preparation
Step 1
In a large resealable plastic bag, combine 1/2 cup flour and 1/4 tsp. pepper. Add beef, a few pieces at a time, and shake to coat.
In a large nonstick skillet over medium-high heat, cook beef in oil in batches until no longer pink. Remove and keep warm. In the same skillet, sauté mushrooms and onion in drippings until tender. Ad garlic; cook 1 minute longer.
Combine remaining flour and broth until smooth; whisk into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the beef, salt and remaining pepper; heat through. Add sour cream; heat through (do not boil). Serve with noodles.
1 cup beef stroganoff with 1/2 cup noodles equals 351 calories, 12 g fat, 78 mg cholesterol, 393 mg sodium, 25 g carbs, 2 g fiber, 33 g protein.
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