Lighter Beef Stroganoff Recipes

Steps:

• Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
• Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
• Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.

Steps:

• Spray a large nonstick skillet with Pam. Heat over medium-heat. Add beef and onion powder; cook until beef is browned and crumbled. Drain; remove from skillet and set aside.
• Respray skillet and add broth. Saute mushrooms over med-high heat until tender. Stir beef back into pan.
• Combine starch and water together. Add to skillet and cook until thickened.
• Reduce heat and slowly add sour cream, stirring well. Serve over hot noodles.

Steps:

• Slice steak into small strips.
• Set aside.
• Sauté garlic and onion in butter until tender.
• Add steak, and, stirring constantly, cook until steak is lightly browned.
• Add mushrooms and finish browning steak.
• Add wine; cover and cook 10 minutes on low.
• Dissolve cornstarch in cooled beef broth; stir into beef mixture.
• Cook, stirring constantly, until smooth and thickened.
• Remove from heat; stir in dill and sour cream.
• Serve over cooked hot noodles.

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.