Wednesday, August 6, 2008

Beef Stroganoff With Noodles

The real beef stroganoff is packed with calories, but I really enjoy this dish so I looked for a low calorie substitute and this one from Cooking Light works best for me.

And to prepare it is real simple too which I love:) And the serving size works out just fine, it is quite filling.

To maintain a creamy consistency, be careful not to bring the sauce to a boil once you stir in the sour cream mixture.



3/4 pound lean boneless top sirloin steak
Cooking spray
1/2 cup sliced onion
1 pound mushrooms, sliced
1/4 cup dry white wine or less-sodium beef broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1/2 cup fat-free sour cream
4 1/2 cups cooked egg noodles

Trim fat from steak; cut steak into thin slices. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; sauté 5 minutes. Add onion and mushrooms; sauté 5 minutes. Reduce heat to medium-low. Add wine, salt, and pepper; cook 2 minutes.

Combine soup and sour cream; stir into steak mixture. Cook until thoroughly heated. To serve, spoon meat mixture evenly over noodles.

Tip: Cook the noodles while you're cooking the meat mixture so that everything is ready at the same time.

Makes 6 servings (serving size: 1/6 of meat mixture and 3/4 cup noodles)
Per serving:
Calories: 310
Fat: 6.5 g
Carbs: 40 g
Protein: 22 g
Fiber: 4 g

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