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.
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