Makeover Beef Stroganoff Recipes

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MAKEOVER BEEF STROGANOFF



Makeover Beef Stroganoff image

I trimmed the calories, fat and sodium in a classic stroganoff, and my comfy, cozy version still tastes like a Russian masterpiece. -Candace Clark, Connell, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

  • Combine 1/2 cup flour and 1/4 teaspoon pepper in a large bowl. Add beef, a few pieces at a time, and turn 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.

Nutrition Facts : Calories 349 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 393mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

ELEGANT BEEF STROGANOFF



Elegant Beef Stroganoff image

This recipe is easy to make and makes an elegant-looking meal that anyone would be proud to offer to guests. This is one of the favorite dinners for my family. It can be easily increased to serve more people with a little increase in prep time.

Provided by judy2304

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h45m

Yield 6

Number Of Ingredients 18

2 pounds sirloin steak, pounded to 1/4-inch thickness and cut into 1 x 1 1/2-inch strips
½ cup red wine
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
½ teaspoon ground black pepper
¼ cup butter
1 small onion, diced
3 cloves garlic, minced
2 cups canned sliced mushrooms
1 (10 ounce) can beef broth
½ cup water
1 tablespoon Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon prepared yellow mustard
⅓ cup cream cheese
⅓ cup sour cream
2 cups hot cooked noodles

Steps:

  • Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
  • Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
  • Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
  • Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
  • Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.

Nutrition Facts : Calories 469.7 calories, Carbohydrate 24.5 g, Cholesterol 120.9 mg, Fat 25.2 g, Fiber 2.7 g, Protein 32.6 g, SaturatedFat 13.1 g, Sodium 959.5 mg, Sugar 2.4 g

CREAMY BEEF STROGANOFF



Creamy Beef Stroganoff image

This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 16

7 tablespoons unsalted butter
3 shallots, finely chopped
1 pound shiitake mushrooms, stems removed, roughly chopped
1 pound white button mushrooms, sliced
1/2 cup cognac
2 cups heavy cream
1 teaspoon English-style mustard
Salt and freshly ground black pepper
2 tablespoons olive oil
2 pounds beef tenderloin, cut into strips 1/8-inch thick
1 cup (about 4 ounces) pear tomatoes, halved
1 pound pappardelle pasta, cooked
1 tablespoon creme fraiche
1 crushed saffron threads
1/4 cup tarragon, finely chopped, plus sprigs for garnish
1/4 cup fresh flat-leaf parsley, finely chopped

Steps:

  • In a large saute pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and saute until translucent, about 3 minutes. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots and mushrooms to a medium bowl; set aside. Remove pan from heat. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt and pepper.
  • Heat 4 tablespoons butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, and add to mushrooms. Once all the meat is seared, deglaze saute pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to saute pan. Cook until just heated through, about 5 minutes. Add creme fraiche.
  • Heat remaining 1 tablespoon butter in a medium saute pan over medium-high heat. Add tomatoes, and saute until heated through, about 2 minutes.
  • Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs.

BEEF AND TOMATO STROGANOFF



Beef and Tomato Stroganoff image

To make this simple autumn meal, all you need is a single pot, a hot stovetop, and someone to set the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 9

Coarse salt and ground pepper
3/4 pound pappardelle or wide egg noodles
1 tablespoon extra-virgin olive oil
1 pound sirloin steak, patted dry and thinly sliced
1/2 pound button mushrooms, trimmed and thinly sliced
3 cups reserved tomato sauce from Salmon and Potatoes in Tomato Sauce
3/4 cup low-sodium chicken broth
1/3 cup sour cream
Grated Parmesan, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
  • Add oil to pot and heat over high. Add steak and cook until browned, about 5 minutes. Transfer to a plate. Add mushrooms to pot and cook until browned and just tender, about 3 minutes. Add steak, reserved tomato sauce, and broth. Season with salt and pepper and bring to a boil. Reduce heat, partially cover, and simmer until steak is very tender, 35 to 40 minutes. Remove from heat and stir in sour cream, then add pasta, tossing to coat with sauce. Sprinkle with Parmesan before serving.

Nutrition Facts : Calories 735 g, Fat 31 g, Fiber 3 g, Protein 40 g, SaturatedFat 10 g

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