Reduced-Fat Beef Stroganoff
When the main ingredients are beef and sour cream, is it even possible to cut the fat?
Why This Recipe Works
Flank steak has a beefier flavor than mild tenderloin; a little meat tenderizer transformed the thin slices of tough flank steak in a matter of minutes. Portobello mushrooms cut into slices and roasted with cooking spray provided a low-calorie substitute that allowed us to eliminate some of the meat in our Reduced-Fat Beef Stroganoff. To cut calories in the cream sauce, fat-free yogurt proved the best alternative to sour cream, but it curdled instantly when we added it to the base. Stirring egg white into the yogurt solved the problem.
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