M
muslgrl
Guest
Beef Stroganoff Low Fat Five Star Recipe
Ingredients:
1 pound lean boneless top sirloin steak
Vegetable cooking spray
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1 teaspoon beef-flavored bouillon granules
1 cup hot water
1 tablespoon margarine
2 tablespoons all-purpose flour
1/4 cup dry sherry
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup low-fat sour cream
3 1/2 cups cooked wide egg noodles (cooked without salt or fat)
3 tablespoons minced fresh parsley
Fresh parsley sprigs (optional)
Directions:
Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips; cut strips into 2-inch pieces.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak strips, sliced mushrooms, and chopped onion; saute 6 minutes or until steak is done and mushrooms are tender. Remove steak mixture from skillet. Drain well, and set aside. Wipe drippings from skillet with a paper towel.
Combine bouillon granules and hot water, stirring well. Melt margarine in skillet over medium heat, and add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add bouillon mixture, stirring constantly. Cook, stirring constantly, until thickened and bubbly.
Add steak mixture to flour mixture in skillet; add sherry, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 6 minutes. Remove from heat, and let stand 30 seconds. Stir sour cream into steak mixture.
Combine cooked noodles and minced parsley; toss mixture well. Serve steak mixture over noodles. Garnish with parsley sprigs, if desired.
Recipe makes seven servings.
Serving size: 1/2 cup steak mixture and 1/2 cup noodles.
Nutrition information per serving:
Calories: 293
Protein: 23g
Fat: 10.4g
Carbohydrate: 26g
Fiber: 2.7g
Cholesterol: 87mg
Sodium: 280mg
Ingredients:
1 pound lean boneless top sirloin steak
Vegetable cooking spray
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1 teaspoon beef-flavored bouillon granules
1 cup hot water
1 tablespoon margarine
2 tablespoons all-purpose flour
1/4 cup dry sherry
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup low-fat sour cream
3 1/2 cups cooked wide egg noodles (cooked without salt or fat)
3 tablespoons minced fresh parsley
Fresh parsley sprigs (optional)
Directions:
Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips; cut strips into 2-inch pieces.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak strips, sliced mushrooms, and chopped onion; saute 6 minutes or until steak is done and mushrooms are tender. Remove steak mixture from skillet. Drain well, and set aside. Wipe drippings from skillet with a paper towel.
Combine bouillon granules and hot water, stirring well. Melt margarine in skillet over medium heat, and add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add bouillon mixture, stirring constantly. Cook, stirring constantly, until thickened and bubbly.
Add steak mixture to flour mixture in skillet; add sherry, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 6 minutes. Remove from heat, and let stand 30 seconds. Stir sour cream into steak mixture.
Combine cooked noodles and minced parsley; toss mixture well. Serve steak mixture over noodles. Garnish with parsley sprigs, if desired.
Recipe makes seven servings.
Serving size: 1/2 cup steak mixture and 1/2 cup noodles.
Nutrition information per serving:
Calories: 293
Protein: 23g
Fat: 10.4g
Carbohydrate: 26g
Fiber: 2.7g
Cholesterol: 87mg
Sodium: 280mg