Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 217.0
- Total Fat: 6.5 g
- Cholesterol: 73.1 mg
- Sodium: 969.0 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 1.0 g
- Protein: 27.7 g
View full nutritional breakdown of Fast Ground Beef Stroganoff calories by ingredient
Fast Ground Beef Stroganoff
Submitted by: MISSBROWN2UNumber of Servings: 4
Ingredients
-
1 lb 96% lean ground beef
1 T McCormick Montreal Steak Seasoning
2 T Worcestershire sauce, divided
1/2 C chopped onion
2 cups sliced cremini mushrooms
1 can Campbell's Healthy Request 98% FF cream of mushroom soup
1/2 C 99% FF beef broth
1/4 C light sour cream
Directions
Spray a large, deep nonstick skillet with nonstick spray
Season the ground beef with the steak seasoning and 1T Worcestershire sauce and brown in the skillet over medium heat. Remove and set aside. (Keeping the beef in while you saute the onions and mushrooms will dry it out since it is so lean.)
Turn the burner down to med-low
Add the mushrooms and onions to the skillet cook until the onions are getting translucent and the mushrooms have released some of their juices.
Meanwhile, whisk together the soup, broth, sour cream, and remaining 1T worcestershire sauce in a medium bowl.
Once the veggies are ready, add the beef back to the pan and heat through.
Add the sauce mixture to the pan and heat, stirring occasionally, until heated through to a bare simmer. Try not to boil as the light sour cream may break at a boil.
Serve over noodles, potatoes or cauliflower puree (You know what to do!) Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSBROWN2U.
Season the ground beef with the steak seasoning and 1T Worcestershire sauce and brown in the skillet over medium heat. Remove and set aside. (Keeping the beef in while you saute the onions and mushrooms will dry it out since it is so lean.)
Turn the burner down to med-low
Add the mushrooms and onions to the skillet cook until the onions are getting translucent and the mushrooms have released some of their juices.
Meanwhile, whisk together the soup, broth, sour cream, and remaining 1T worcestershire sauce in a medium bowl.
Once the veggies are ready, add the beef back to the pan and heat through.
Add the sauce mixture to the pan and heat, stirring occasionally, until heated through to a bare simmer. Try not to boil as the light sour cream may break at a boil.
Serve over noodles, potatoes or cauliflower puree (You know what to do!) Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSBROWN2U.
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