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Beef Stroganoff
Beef Stroganoff
Yield: Makes 6 servings
Portobello mushrooms are slightly more uncommon than the usual varieties–but the unbeatable meaty texture is well worth the effort.
Ingredients:
1boneless beef top sirloin steak (about 1 pound)
1large onion, cut lengthwise and thinly sliced
1/2cup plain nonfat yogurt
1/2cup reduced-fat sour cream
3tablespoons chopped chives, divided
2tablespoons all-purpose flour
1tablespoon ketchup
2teaspoons Dijon mustard
1/4teaspoon salt
1/8teaspoon white pepper
1teaspoon olive oil
6ounces portobello or button mushrooms, sliced
3-1/2cups cooked wide noodles
12ounces baby carrots, steamed
Preparation:
1.Cut beef in half lengthwise, then crosswise into 1/4-inch slices; set aside.2.Heat large nonstick skillet over low heat; add onion. Cover; cook, stirring occasionally, 10 minutes or until tender. Remove onion from skillet; set aside.3.Combine yogurt, sour cream, 2 tablespoons chives, flour, ketchup, mustard, salt and pepper in small bowl; set aside.4.Heat oil in skillet over medium-high heat. Add beef and mushrooms; cook and stir 3 to 4 minutes or until beef is lightly browned. Return onion to skillet. Reduce heat to low. Stir in yogurt mixture until well blended and slightly thickened, about 2 minutes. Serve over noodles and carrots. Sprinkle with remaining 1 tablespoon chives.
Nutritional Information:
Serving Size: about 1/2 cup noodles with 1/2 cup beef mixture and 1/2 cup cooked carrots
Sodium
256 mg
Protein
22 g
Fiber
2 g
Carbohydrate
23 g
Cholesterol
65 mg
Saturated Fat
3 g
Total Fat
7 g
Calories from Fat
27 %
Calories
246
Dietary Exchange:
Meat
2
Vegetable
1
Starch
1
Fat
1/2
Other ways:
Ingredients
1 pound round steak, cut up
2 cans cream of mushroom soup
1 medium onion(s), chopped
1 package onion soup mix - dry
1 can mushrooms, sliced and drained
3 dashes Worcestershire sauce
dash pepper
8 ounces sour cream
Directions
Preheat oven to 350 degrees.
Combine mushroom soup, onion, mushrooms, onion soup mix, Worcestershire sauce, and pepper. Place round steak in baking pan and pour soup mixture over the top. Bake for 1 to 1 1/2 hours or until meat is tender. Remove meat from the pan and stir in sour cream. Serve over egg noodles.
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