Source: Healthy Cooking Magazine August/September 2009
This was a nice quick and easy dinner that tasted great!
Prep/Total Time: 30 minutes
Yield 6 servings
1/2 cup plus 1 Tbsp all-purpose flour, divided
1/2 tsp pepper divided
1 beef top round steak (1-1.5 lbs) cut into strips
2 Tbsp canola oil
1 cup sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1 can (14.5 oz) reduced-sodium beef broth
1/2 tsp salt
1 cup (8 oz) reduced fat sour cream
3 cups cooked yolk-free noodles
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. Add 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.
Nutrition Facts: 1 cup beef stroganoff with 1/2 cup noodles = 351 calories, 12g fat (4g saturated fat), 78 mg cholesterol, 393 mg sodium, 25g carbohydrate, 2 g fiber, 33 g protein
Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.