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Beef Stroganoff
Here's a lower-fat rendition of an old favorite....this version has about 9 grams of fat per serving.

(Serves 5)

1 tablespoon reduced fat margarine or butter
¾ cup onion, chopped
¾ lb. beef sirloin, cut into strips
1 teaspoon instant beef bouillon granules
(OR 1 cube beef bouillon dissolved in 2/3 cup hot water)
¾ cup milk (1% milk fat)
1½ tablespoons Worcestershire sauce
1½ tablespoons all-purpose flour
2 cans (4-oz. each) sliced mushrooms, drained (no salt added)
7½ cups (12-oz.) wide egg noodles, uncooked
1 cup plain nonfat yogurt (or reduced fat sour cream)
chopped parsley to taste

In large skillet, melt the butter; add the onion and sauté for about 5 minutes. Add the beef, cook it until it is just done. Stir together the bouillon, milk, flour and Worcestershire; add the mixture to the skillet along with the mushrooms, and heat to boiling. Reduce heat to low. Cook noodles according to package directions; drain. Stir the yogurt into the skillet, and heat through SLOWLY (otherwise the sauce may curdle). Spoon over hot noodles, and sprinkle with chopped parsley.

Calories
437
Protein (g)
29
Cholesterol (mg)
112
Fat (g)
9.4
Carbs (g)
59.3
Sodium (mg)
202



Calories from:
Fat
19.2%
Carbs
54.3%
Protein
26.5%

Back to Main Dishes - Beef & Other Red Meats