Low-fat Beef Stroganoff
funkyspunky871
Posts: 1,675 Member
I just made this tonight, and it's absolutely delicious! Very low fat, pretty low cal, and very filling! I suggest serving with dinner rolls.
SERVINGS: 7 (1 cup per serving)
1 pound eye of round beef, cut into 1/2-inch cubes
2 medium onions, chopped
1 (4-ounce) can sliced mushroom stems and pieces, not drained
2 teaspoons minced garlic
3 cups beef broth or 3 beef bouillon cubes dissolved in 3 cups water
4 cups medium-sized egg noodles
1 cup fat-free sour cream
Salt and pepper, optional
- Spray a large kettle or soup pot with nonfat cooking spray
- Over medium heat cook the meat, onions, mushrooms, and garlic together. Stir occasionally
- Once meat is fully cooked, add the beef broth, egg noodles, and sour cream. Turn the heat to high.
- Once boiling, turn the heat down to low. DO NOT COVER. Cook on low for 5 to 7 minutes until the pasta is to desired doneness. Stir occasionally.
- Remove from heat. Let it sit for 4 to 5 minutes before serving. The broth will thicken as it sits. If desired sprinkle lightly with salt and pepper.
Nutrition: Calories: 223; Fat: 3g (14% fat); Cholesterol: 60mg; Carbohydrate: 26g; Dietary Fiber: 1g; Protein: 20g; Sodium: 494mg
Now, when I made this I got 9 (1 cup) servings with: Calories: 228; Fat: 4g; Sodium: 958mg; Carb: 25g; Fiber: 2g; Sugar: 5g; Protein: 7g
The nutritional information from my beef stroganoff is in the database under Emily's Beef Stroganoff.
The only thing I would have done differently is use fresh mushrooms instead of canned.
SERVINGS: 7 (1 cup per serving)
1 pound eye of round beef, cut into 1/2-inch cubes
2 medium onions, chopped
1 (4-ounce) can sliced mushroom stems and pieces, not drained
2 teaspoons minced garlic
3 cups beef broth or 3 beef bouillon cubes dissolved in 3 cups water
4 cups medium-sized egg noodles
1 cup fat-free sour cream
Salt and pepper, optional
- Spray a large kettle or soup pot with nonfat cooking spray
- Over medium heat cook the meat, onions, mushrooms, and garlic together. Stir occasionally
- Once meat is fully cooked, add the beef broth, egg noodles, and sour cream. Turn the heat to high.
- Once boiling, turn the heat down to low. DO NOT COVER. Cook on low for 5 to 7 minutes until the pasta is to desired doneness. Stir occasionally.
- Remove from heat. Let it sit for 4 to 5 minutes before serving. The broth will thicken as it sits. If desired sprinkle lightly with salt and pepper.
Nutrition: Calories: 223; Fat: 3g (14% fat); Cholesterol: 60mg; Carbohydrate: 26g; Dietary Fiber: 1g; Protein: 20g; Sodium: 494mg
Now, when I made this I got 9 (1 cup) servings with: Calories: 228; Fat: 4g; Sodium: 958mg; Carb: 25g; Fiber: 2g; Sugar: 5g; Protein: 7g
The nutritional information from my beef stroganoff is in the database under Emily's Beef Stroganoff.
The only thing I would have done differently is use fresh mushrooms instead of canned.
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Replies
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Thanks it does sound like a good recipe to try out:flowerforyou:0
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this sounds great, thanks!!!0
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thanks for sharing!0
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Sounds great.... can't wait to try.
Thanks for posting!! :happy:0 -
Bump for later........................sounds delish0
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bump... thanks!0
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bump0
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I do something like this recipe, but I use Fage 0% greek yogurt instead of the sour cream and lean ground beef (94%) or you can use ground chicken breast which is even lower in calories, with the sauce you can hardly tell the difference.
Yummy! Love stroganoff!0 -
Also instead of the beef bouillion cubes you can use 1/3 packet of Lipton onion soup mix (sooooo salty so only need a little)...it actually saves a little salt because the beef cubes are loaded!0
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