Low-fat Beef Stroganoff

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.