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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.3
  • Total Fat: 7.1 g
  • Cholesterol: 64.0 mg
  • Sodium: 1,466.6 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 24.0 g

View full nutritional breakdown of Moose Burger Stroganoff calories by ingredient
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Moose Burger Stroganoff

Submitted by: AHAPPYLIFE

Introduction

Moose meat is very low in fat but if you don't have a hunter in the family substitute a lean beef burger or turkey burger. I threw the spinach in because it was left over from lunch - always trying to get more veggies in (my husband loves this dish but HATES spinach, shhh don't tell). I add some red pepper flakes to increase the heat. Moose meat is very low in fat but if you don't have a hunter in the family substitute a lean beef burger or turkey burger. I threw the spinach in because it was left over from lunch - always trying to get more veggies in (my husband loves this dish but HATES spinach, shhh don't tell). I add some red pepper flakes to increase the heat.
Number of Servings: 8

Ingredients

    1.4 lbs lean moose burger
    2 cans 98% fat free cream of mushroom soup
    1 large onion, chopped
    2 cups of mushrooms, quartered
    2 T sun dried tomatoes (not packed in oil)
    1 pkt Lipton Beefy Onion Soup Mix
    1/2 cp Green Giant creamed spinach
    2 tsp Worcestershire sauce
    2 tsp minced garlic
    1 tsp garlic powder
    1 tsp black pepper
    1 tsp kosher salt
    2 tsp olive oil
    1/2 cp 1% milk
    1 cp water
    1/2 tsp red pepper flakes (optional)
    6 T light sour cream

Directions

Serving size 1 cup, serves approx 8

Heat a large skillet over medium low heat. Add olive oil and swirl pan to coat. Add onions and mushrooms to pan. Cook until onions are translucent and most of the water has evaporated from mushrooms. Remove and let set in another dish.

Increase heat to medium, add the ground meat to the fry pan and cook til almost all the pink is gone then add minced garlic, sun dried tomatoes, worcestershire sauce, salt, pepper, garlic powder, and dry soup mix. Stir in half of the water to scrap up bits from the bottom of the pan. Add cream of mushroom soup, remaining water, and milk. Stir to combine.

Reduce the heat to low, add back the onion and mushroom mixture. Cover and cook till mixture comes to a simmer. Simmer for 5 minutes.

Remove from heat and stir in light sour cream.

Serve over cooked Ronzoni Healthy Harvest Whole Wheat Pasta Blend (2oz of Ronzoni = 180 cal).

Number of Servings: 8

Recipe submitted by SparkPeople user MACINPAK.






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