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Tuesday, October 29, 2013


Traditionally, beef stroganoff is prepared with sour cream, making it a very high-fat meal.  Regular sour cream contains 208 calories and 20 grams of fat per ½ cup.  By using fat-free sour cream, the fat content in one serving of this dish is limited to 7 grams.

Beef Stroganoff

Vegetable oil cooking spray
1 clove  garlic, peeled, ends removed, finely chopped
1 small onion, peeled, ends removed, finely chopped
1 pound lean sirloin or lean beef tenderloin, cut into strips
8 ounces fresh mushrooms, sliced                  
1 ½  c.  beef  broth, divided
1 T. Worcestershire sauce
1 tsp. paprika
3 T. all-purpose flour
1 c.  fat-free sour cream

Spray a large skillet with the cooking spray.  Add the garlic and onion.  Saute over medium heat until onion is lightly brown.  Add the beef strips and brown quickly over medium-high heat.  Add the sliced mushrooms and heat until the mushrooms are lightly brown.

In a small bowl, stir together 1c.  plus 3 T. of the beef broth, the Worcestershire sauce and paprika.  Stir the beef broth mixture into the skillet.  Bring to a boil,  then reduce the heat to simmer and cover.  Simmer until the beef is tender, about 10 minutes.

Meanwhile in a small bowl or container with a tight-fitting lid, stir together or shake the flour and the remaining beef broth.  Gradually stir the flour mixture into the beef mixture. Return to a boil, stirring constantly.  Stir in the sour cream and heat through.  Serve over hot cooked noodles. 

Nutrition Information:  ¼  recipe
Calories 269, Total fat 7 g, Saturated  fat 2 g, Cholesterol 68 mg, Sodium 433 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 1 g, Protein 29 g

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