Classic Beef Stroganoff with a make over so that it’s lower in fat and calories and still delicious. This is comfort food at its finest and is outstanding for dinner. Quick and easy, the sherry and sour cream make this rich and delicious.
- 1 pound boneless sirloin steak, trimmed
- Cooking spray
- 3 cups sliced mushrooms (about 8 ounces)
- 1/2 cup chopped onion
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup fat-free, less-sodium beef broth
- 1/4 cup dry sherry
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup reduced-fat sour cream
- 4 cups hot cooked egg noodles (8 ounces uncooked)
- 3 tablespoons minced fresh flat-leaf parsley
- Fresh parsley sprigs (optional)
- Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.
- Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray.
- Add beef to pan; sauté 2 minutes or until lightly browned.
- Remove beef from pan; place in a medium bowl, and keep warm.
- Add mushrooms and onion to pan; sauté 4 minutes.
- Add mushroom mixture to beef.
- Melt butter in pan over medium heat.
- Add flour. Cook 1 minute, stirring with a whisk.
- Gradually add broth, stirring constantly.
- Cook 1 minute or until thickened and bubbly, stirring constantly.
- Add beef mixture, sherry, salt, and pepper to pan; bring to a boil.
- Reduce heat, and simmer 4 minutes.
- Remove from heat; let stand 30 seconds. Stir in sour cream.
- Combine noodles and minced parsley.
- Serve beef mixture over noodles.
- Garnish with parsley sprigs, if desired.
- You could change the order of the steps so the meat cooks in the beef broth longer. It adds a little time to the process but the meat will be more tender.
- If you don’t like sherry you could use 1/4 cup of red wine this will make the dish slightly spicy.
- Add just a dash of Worchestershire sauce just before you take it off the heat.
Serves 6 – Nutrition Per Serving:
Calories: 352, Fat: 11g, Protein: 24g, Carbohydrate: 36g, Fibre: 2g