Average Rating: 3.857142TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.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
Instructions
- 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. 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.
- 3. 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.
Nutrition Facts
1 cup beef stroganoff with 1/2 cup noodles: 349 calories, 12g fat (4g saturated fat), 78mg cholesterol, 393mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 33g protein.
Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.
