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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 258.2
  • Total Fat: 3.8 g
  • Cholesterol: 21.8 mg
  • Sodium: 508.3 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 18.9 g

View full nutritional breakdown of Beef Stroganoff Lite & Easy (21st Century) calories by ingredient
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Beef Stroganoff Lite & Easy (21st Century)

Submitted by: BFLYLADY5

Introduction

I just altered an existing SparkPeople recipe (Beef Stroganoff for the 21st Century) and incorporated some of the suggestions in the comments. I reduced the calories significantly and used some simpler ingredients. I just altered an existing SparkPeople recipe (Beef Stroganoff for the 21st Century) and incorporated some of the suggestions in the comments. I reduced the calories significantly and used some simpler ingredients.
Number of Servings: 4

Ingredients

    6 oz. package cooked beef tips
    1/2 package Wacky Mac bowtie pasta
    1/2 can mushrooms
    3t dried minced onions
    2 tablespoons whole wheat flour
    10 oz. can Swanson's beef broth, 1/3 less sodium
    1/3 cup yogurt, plain, low fat

Directions

1. Cook pasta according to package directions.

2. While pasta is cooking, prepare sauce. Set aside 1/2 cup of broth to blend the flour in thoroughly. Bring the rest of the broth to a boil in a saucepan with the onion bits. Add the flour/broth mixture slowly to the boiling broth, stirring constantly. Add meat and mushrooms, and reduce heat to thicken.

3. Stir the yogurt into the sauce while you drain the pasta. Add cooked, drained pasta; stir all together and serve.

Salt and pepper to taste.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BFLYLADY5.






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Member Ratings For This Recipe

  • I'm confused....your instruction say to stir in yogurt, but your ingredient list doesn't say what kind or how much. Can you clarify please? Thanks! - 4/10/11

    Reply from BFLYLADY5 (4/13/11)
    Sorry, I missed having it in the second ingredients list (was in the calculated list). I fixed it (it was 1/3 cup plain non-fat yogurt).


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