Beef Stroganoff

Take your standard receipe for it and substitute Chobani PLAIN non-fat greek yogurt for the sour cream. I promise you will not know the difference!

http://www.skinnytaste.com/2010/04/moms-beef-stroganoff.html?m=1

Ok so not beef stroganoff, but I do have a recipe for chicken stroganoff.


Chicken Stroganoff

1 lb chicken breast - boneless/skinless
1 packet dry onion soup mix
1 can cream mushroom soup (fat free)
1 16 oz container sour cream (fat free)

Mix onion soup, mushroom soup & sour cream together in bowl. Pour into crockpot. Submerge the chicken into the mixture. Cook on low 6-8 hours or high 3-4 hours.

I put into recipe builder and came up with this (serving 6)
167 cals / 17 carbs / 4g fat / 22g protein / 6g sugar

Courtesy of a fellow MFP person. You could easily sub in beef. Personally, what I did was cut out the onion soup mix because it adds a crap load of sodium which I don't need. Add in 2 cans of cream of mushroom soup (98% fat free) and 1 container of FF sour cream and doctor it up a bit with some spices.

*note : serve over egg noodles

LOW-CAL BEEF STROGANOFF
1 1/2 lbs. beef tenderloin
1 lb. fresh mushrooms
1/4 c. reg. all-purpose flour
1/4 tsp. pepper
1 1/2 tsp. salt
3 tbsp. butter
3/4 c. minced onions
1 (10 1/2 oz.) can condensed cream of mushroom soup, undiluted
1/2 c. water
1 (12 oz.) pkg. narrow noodles
1/2 c. commercial sour cream
1/4 c. snipped chives

Early on day:

1. Trim any excess fat from tenderloin; cut meat, against grain, into strips about 1 - 2 x 1/4 inch; cover tightly, refrigerate.

2. Wash and trim mushrooms; then slice; wrap tightly in foil or saran; refrigerate.

About 40 minutes before serving:

1. In medium bowl combine flour, pepper and salt. Add meat; toss lightly until strips are evenly coated with flour mixture.

2. In very large skillet melt 1 1/2 tablespoons butter; in it saute half of meat strips until well browned. Remove meat from skillet. Add garlic, onions, remaining butter and meat. Saute until meat is brown.

3. Add first half of meat, soup, water and mushrooms to skillet. Bring to boil, stirring constantly. With spatula scrape brown bits from bottom of skillet to mix with gravy. Simmer uncovered, stirring occasionally 20 minutes or until meat is completely cooked and tender. Turn off heat.

4. Meanwhile, in boiling salted water, cook noodles as package label directs; drain; keep warm. Just before serving: Stir sour cream into meat mixture; garnish with chives. Serve with noodles. Makes 8 servings.

butter, sour cream and noodles. so much for low cal.

bump

Really? Because I don't really like greek yogurt. I think you just have to get used to the taste. BUT I will try it. And I may sub wheat noodles for the normal white ones to see if that helps any.

Try another greek yogurt if you don't like that brand. I find some brands of greek to be very sour while the Fage brand is really creamy and not sour at all. By the time you mix it into the other ingredients, you will not know the difference.