Beef Stroganoff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup onion, chopped8 ounces crimini mushrooms (baby portabellas), sliced3 cloves garlic, crushed1 tsp olive oil1 cup water1 tsp better than bouillon beef soup base2 TB white wine1 cup fat free half and half2 TB brummel and brown2 TB flour8 ounces lean beef roast, shreddedfresh ground black pepper and salt to taste1 TB fresh or dried parsley.
Saute onions in one tsp of olive oil until softened. Add sliced crimini mushrooms and garlic. Cook until mushrooms are reduced in half. Add wine and cook 1 min. Add water, beef base and shredded beef. Let simmer while you make "roux".
Melt brummel and brown in a small skillet. Add flour and cook one minute. Put flour mixture and warmed half and half into blender, blend until smooth. A magic bullet works well for this. Add to mushroom/beef mixture. Simmer over low heat 5 minutes until slightly thickened. Remove from heat and add sour cream, heat until warmed through, top with parsley.
Serve over noodles, mashed potatoes or rice.
Makes 6 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LEXYSAUNT34.
Melt brummel and brown in a small skillet. Add flour and cook one minute. Put flour mixture and warmed half and half into blender, blend until smooth. A magic bullet works well for this. Add to mushroom/beef mixture. Simmer over low heat 5 minutes until slightly thickened. Remove from heat and add sour cream, heat until warmed through, top with parsley.
Serve over noodles, mashed potatoes or rice.
Makes 6 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LEXYSAUNT34.
Nutritional Info Amount Per Serving
- Calories: 186.7
- Total Fat: 8.8 g
- Cholesterol: 46.2 mg
- Sodium: 244.0 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.6 g
- Protein: 14.9 g
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