This is the second time i am making this recipe.....I used a strip steak the first time and a filet the second time....the only thing I changed was adding some garlic because you can never have enough garlic and a T of tomato paste. It is an easy and delicious recipe. I have served with a side of carrots once and a spinach salad with oranges, avocado and blue cheese another time.+
I am on a mission not to waste food... so this was the third meal my family had from grilled top round roast for a crowd. I sautéed the onion, added four cloves of chopped garlic and the cubed beef, softened all, and then followed the recipe "almost"... I added about a 1/3 cup red wine after the flour/broth thickened. At the end I added just a dollop of regular sour cream and skipped the butter. Delicious!
We really enjoyed this. Just another example of Cooking Light recipes tasting anything but diet. Used regular button mushrooms and regular paprika since I had sweet paprika and smoked paprika. Will definitely make again.
I was even able to partially make this recipe ahead of time for a quicker evening. Cooked the beef, removed to a bowl, cooked the onion and mushrooms (with indicated seasonings), deglazed with brandy (yes, total deviation), then removed that to the same bowl as the meat. That was refrigerated until needed. Returned the meat and mushroom mixture back to a pan to heat while I continued with the recipe. If you want a thicker sauce just omit the 1/2 cup of water called for. If wanting to make without the heat from the hot paprika, then substitute sweet paprika and add couple dashes of smoked paprika. I served this with rice for the kids and sauteed zoodles for me.
I thought this dish was delicious-I've made it twice now. I did not have hot paprika on hand, so I used regular paprika and upped the paprika to ~1/2 teaspoon. I also just use regular sliced white mushrooms and combined the parsley in the step when you add the green onion, etc. I thought the dish had a lot of flavor and it's even better as left overs the next day. I'm giving it 5 stars because I really don't have anything bad to say about the dish: it's delicious, quick, and easy to make.
I made some modifications based on other reviews. It came out great, although I didn't feel it tasted like a traditional stroganoff. The flank steak worked well and I thought the meal came together quickly. The changes I made were to add 2 cloves garlic in with the veggies and I also added extra paprika and some cayenne. Yum.
Wife loved it. Bella(her dog)loved it.
Has anyone tried cubed turkey tenderloin instead of the flank steak?
Really enjoyed this with some of the changes suggested here. I used skirt steak, 10 oz package of baby bellas, doubled the paprika and added a little more salt, onion, reduced fat sour cream and noodles (mixed right in). Sauce was thin, so strained a bit out.
This is a winner. My husband love it. This was quick and very flavorful. I made a couple of changes. I used Smart Balance instead of regular butter and I used light sour cream instead of fat free. I didn't have hot paprika so I used the regular with a smidge of red pepper. All in all this was great and I will fix it again.
Made this tonight, using petite sirloin instead of flank steak. Also substituted the fat free sour cream with reduced fat sour cream, as that is what I had. Also replaced the half cup water with 1/4 cup beef broth, after reading some of the previous reviews. I used some smoked paprika and some cayenne, to add some kick, like other reviewers mentioned. I would make again, but might add some garlic and a little more sour cream. I also think it would be good with a little red wine in the place of some of the broth or water. It made more than four servings for us.
I've made this twice, once with the flank steak and once without for a vegetarian version. I just went ahead and mixed the noodles in the pot with the sauce for maximum sauce coverage and thought it was pretty good. Bonus points for being super easy and super fast!
This was better than I thought it was going to be, though I'd probably not serve it to guests using flank steak. I doubled it and it worked perfectly though the sauce was a little thin. I'd probably hold back the additional water added with the broth next time. I also used garlic salt and pepper to taste on the beef as it cooked instead of with the mushrooms. It went together quickly and easily and I had time to toss a green salad while the sauce thickened to go with the meal.
Added more sour cream, some Worcestershire, and a little more pepper. I felt it needed to be punched up some. It is quick and easy… and good!
Reliable quick weeknight option. Great way to stretch a steak to serve 4!
I thought this was wonderful but I question the serving sizes. This is supposed to serve 4 people with 1 cup of noodles and 1 cup of the beef mixture per person. With those measurements this does not yield 4 servings. I'm curious if that affects the calories too.
I enjoyed this. I doubled the paprika and used slightly less sour cream. Delicious flavors!
Quick and easy! I used left over thin sliced beef we had when making cheesesteaks over the weekend since that is what I had on hand. I also added a little sprinkle of parmesan cheese because the taste was a tad too 'sour creamy'. But it was very good...the fresh parsley and green onions balanced out the flavor nicely. Thumbs up from my daughter! I appreciate this recipe which took no longer than a half hour to make...fits right in my busy work week schedule.
I've been making Beef Stroganoff for years and thought I'd try this healthier version. My husband said he liked it better than my recipe! This one is definitely a keeper!
So retro -- comfort food on a snowy evening, waiting for the blizzard to arrive and the power to go out! Subbed beef broth & some white wine for the water. Would have liked more mushrooms. Served with chopped salad and the recommended mustard-brussels-sprouts (which were very nice).
1/30/13 accidentally doubled gravy (2cups broth 10 tsp flour). Good thing. Quickly and pretty tasty. Not mom's.
I basically followed the recipe as is except added some extra mushrooms. I put the mixture (mostly mushrooms) over a sweet potato and broccoli (no noodles for me!) and my husband and kids ate the beef and noodles. It's hard to find meals that we all are happy with, but this one worked! Definitely going to add it to the rotation.
This recipe was inexpensive to make, easy to prepare. My family loved this.!!! This will have a place in my family cookbook.
Liked this very much. Needed more salt. I added it before I ate it and it was great. Got complements fromt the guests I served it to.
I doubled the onion and used a mix of sliced Criminis and soaked "exotic" mushrooms. Reconstituted beef broth with the mushroom soaking liquid. Used smoked paprika with a couple of pinches of cayenne.
I thought this was excellent. I cooked it as specified but will tinker with it the next time and add a bit of red wine. I used whole wheat noodles as well and think they were very good.
This was a good recipe that was easy to prepare. I liked the exotic mushroom blend in the recipe.
Really liked this--it'll be a keeper (I don't "keep" too many recipes)! I used a dried wild mushroom mix that I had on hand and used the water from that as others have suggested. Also used hot smoked paprika (added just 1/8 t more, which was all I had left in the can), whole wheat noodles, and light sour cream. Thanks for all of the suggestions!
This was delicious! I used whole wheat noodles for added fiber. I used a hanger steak in place of the flank, which worked just fine. The mushrooms only came in a 4oz pkg. so I used 2 of those. I substituted vanilla Greek yogurt for the sour cream, which gave it a sweet flavor that was delicious, and truffle butter to finish it off... Can't wait for lunch tomorrow!
The flank steak is a really nice touch. Very tender. I cooked the recipe as-is, with the exception of just using regular mushrooms. I wouldn't classify this as a "quick" dish as indicated in the title -- the cooking time was definitely longer than than 25 minutes indicated.
Great, flavorful recipe that the whole family enjoyed. Made three changes: I added additional beef broth rather than water and since I didn't have hot smoked paprika I added a dash of cayenne and a dash of ground mustard. I was impressed with the complexity of flavor for the short cook time. Will definitely make again.
Awesome! Easy and awesome. Had to use reduced fat sour cream because grocery store does not have a small container of non-fat sour cream. Oh well. The Brussel sprouts were TDF! Those to me are a meal in itself. A great way to guiltlessly enjoy an old comfort food favorite. I will make this again and again.
Delicious! After reading a few reviews that felt it could use a bit more flavor, I added 1 clove of garlic and 1 shallot to the onion, used cayenne instead of hot paprika, and used reserved water from re-constituting dried mushrooms instead of the 1/2 C. plain water. Will definitely make this again.
This was pretty good, but I don't think it will stay in my rotation. I used extra mushrooms but otherwise made as written. I do think it needed more salt and it would benefit from herbs or maybe more paprika - I used hot, smoked. It was easy and pretty quick, though. UPDATE: Since I still had egg noodles I decided to try this again. I upped the smoked paprika to about 3/4 tbsp and added more salt and I used mushroom water from some reconstituted mushrooms as another reviewer suggested. With the changes it turned out to be pretty tasty.
My husband and I loved this dish!! I changed a few things: Added extra mushrooms and onion (1 whole) but otherwise great! My husband thought it needed more salt... I'm working on him :)
Next time, use more mushrooms and some herbs. Used extra half of onion but it could take two. Bought a sirloin strip steak at Vallarta's that was delicious and only $2.29 lb. Overall, I like this meal. Could add some peas, too.