thanks, food.com, for preserving old cooking light recipes. this russian beef stroganoff was really good, i didn't find it soupy at all. i served with a pasta side and it was great. the secret is in finding good quality flank steak. i have never seen anything like this in any part of the former soviet union, however, i don't think there's any such thing as flank steak there.
What a good way to have your stroganoff without all the fat/calories. The flavor obviously isn't as deep as the full fat version, but we added a little burgandy wine and ate it over rice (so we didn't expect it to taste like stroganoff we have over noodles). It was very satisfying and I didn't feel bad about eating it! Thanks Derf - we'll make this one again.
This was pretty tasty and was definitely easy enough and healthy enough that I will make it again, but I also may add a little less broth and maybe add some more seasonings of some kind. A very nice start, though, and thank you for sharing it!
This was a pretty good meal, just was more like Stroganoff Soup. I would definately give this recipe another chance, but I would leave out the broth and just mix the sour cream with the juice from sauteeing the beef & the oil. I tried to thicken the sauce by using a cornstarch slurry, but it gave it too much of a floury taste. My husband liked it a lot though, and told me to put it on my list of regulars, so thanks for posting!
This is a great weeknight dinner. I made two changes- served it over whole wheat pasta instead of rice and added a tablespoon of full-fat sour cream at the end to bump up the creaminess. My fiance loved it, and I will be making it again soon. Next time, I may try it with a different cut of meat and maybe add some red wine with the beef broth. The parsley is a must! Thanks for a great recipe!
Made this for dinner. It was tasty, but way too saucy. Next time I'll adjust it so it's less saucy. It wouldn't have been such a problem if we'd served it with rice, but we had it over noodles. I added a little paprika, since I like paprika in my stroganoff, but I didn't add enough. The fresh parsley added a different and pleasant flavor. All in all, it's a good foundation, but I think it needs a little tweaking.
I made this tonight from my own Cooking Light book's recipe...and look, here it is on zaar too! It was very easy to make. Tasted fantastic...and best of all, guilt-free! I used more low sodium beef broth than the 1/2 cup since we like a lot of gravy. Had to then thicken it up a bit, but that was no problem. Enjoy!