Light beef stroganoff
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Canola oil |
| 1½ | cup | Sliced onions |
| ½ | pounds | Mushrooms; sliced |
| ½ | pounds | Beef top round, trimmed of all visible fat and cut into 1/4-inch cubes or strips |
| 1 | tablespoon | Flour |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | Bay leaf | |
| 1 | cup | Water |
| ¾ | pounds | Chopped Roma tomatoes |
| ½ | teaspoon | Worcestershire sauce |
| ½ | cup | Fat-free sour cream |
| 3 | cups | Cooked wide egg noodles |
Directions
Heat the oil over low heat in a large nonstick skillet. Cook the onions slowly for 10 minutes until they brown, stirring occasionally.
Add the mushrooms and cook for 8 minutes longer, covered.
Remove the onions and mushrooms from the skillet, draining as much oil as possible back into the pan. Add the meat and brown slowly on all sides, about 6 minutes. Sprinkle the flour, salt and pepper over the meat, cooking about 1 minute longer to toast the flour.
Add the water and bay leaf and use a wooden spoon to scrape the brown bits of meat and onion off the bottom of the pan. The water will turn dark, about the colour of beef broth. Bring the mixture to a boil and stir until the liquid thickens slightly.
Add the tomatoes and Worcestershire sauce. Reduce heat to a simmer, cover and cook for 30 minutes. While meat is cooking, boil the noodles according to package directions. When ready to serve, turn off heat under the meat and stir the fat-free sour cream into the sauce. Do not return to heat. Serve each portion of meat and sauce over 1/2c noodles.
Per serving: 305 cal; 17.8g pro, 28g carb, 13g fat(39%), 50mg chol, 325mg sodium
Source: Miami Herald, 9/5/96 formatted by Lisa Crawford