SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 250.5
  • Total Fat: 17.9 g
  • Cholesterol: 58.5 mg
  • Sodium: 384.8 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 16.2 g

View full nutritional breakdown of Beef Stroganoff calories by ingredient
Report Inappropriate Recipe

Beef Stroganoff

Submitted by: BELLATROTTA

Introduction

Low cal version! I prefer this with ground beef but 1 pound raw lean beef tenderloin, trimmed of all visible fat and cut into 21⁄2-inch strips can be substituted. You can put this over 4 cups of rice, egg noodles, quinoa or whatever fits your dietary needs. Enjoy! Low cal version! I prefer this with ground beef but 1 pound raw lean beef tenderloin, trimmed of all visible fat and cut into 21⁄2-inch strips can be substituted. You can put this over 4 cups of rice, egg noodles, quinoa or whatever fits your dietary needs. Enjoy!
Number of Servings: 6

Ingredients

    1 cup(s) canned beef broth, low-sodium
    2 Tbsp all-purpose flour
    1 tsp dry mustard
    1 pound(s) raw lean ground beef
    1/2 tsp table salt
    1/4 tsp black pepper, freshly ground
    2 tsp olive oil
    1 small onion(s), thinly sliced
    10 oz mushroom(s), cremini, white, or baby portobello, halved or quartered
    1/4 cup(s) water
    2 Tbsp light sour cream
    2 Tbsp parsley, fresh, chopped

Directions

* With a whisk, stir the broth, flour, and mustard in a large nonstick skillet until blended and smooth. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes. Pour into a small bowl and cover to keep warm. Wipe the skillet clean.

* Heat 2 teaspoon of the oil in the same skillet over medium-high heat. Break up ground beef in pan; sprinkle with the salt and 1⁄8 teaspoon of the pepper. Brown beef until browned but still pink on the inside, transfer the beef to a plate; keep warm.

* Add the onion to the skillet. Cook, stirring, until translucent, 35 minutes. Add the mushrooms, water, and the remaining 1⁄8 teaspoon pepper. Cook, stirring, until the mushrooms are tender, 34 minutes. Add any accumulated meat juices to the sauce mixture in the small bowl. Return the beef to the skillet with the onions and mushrooms. Cook, stirring occasionally, until just heated through, about 1 minute. Transfer the meat mixture to a platter; keep warm.

* Re-whisk the sauce mixture and pour into the skillet. Cook over medium-low heat, stirring occasionally, until the sauce is heated through, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Pour the sauce over the meat, then sprinkle with the parsley. Serve with the egg noodles. Yields 2⁄3 cup stew and 2⁄3 cup noodles per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user BELLATROTTA.






Great Stories from around the Web


Rate This Recipe