Beef Stroganoff Low Calorie Recipes

BEEF STROGANOFF (LOW-CALORIE)

Steps:

• Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips diagonally across grain into 1/4-inch slices. (For ease in cutting, partially freeze beef, about 1-1/2 hours.).
• Heat margarine in 10-inch nonstick skillet over medium heat; Cook onion and garlic, stirring occasionally, until onion is softened. Stir in beef and mushrooms. Cook about 7 minutes, stirring occacionally, until beef is no longer pink. Stir in wine; reduce heat. Cover and simmer 10 minutes.
• Mix cornstarch and broth; stir into beef mixture. Cook over medium-high heat, stirring occasionally, until thickened; remove from heat. Stir in pepper and yogurt; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until beef is tender.
• Serve over noodles; sprinkle with parsley.

LOW FAT BEEF STROGANOFF

Steps:

• Brown beef strips in oil and add sliced onions, mushrooms and garlic.
• Add salt and pepper to taste.
• Add can of soup and water then add sour cream.
• Cook until hot then add Worcestershire sauce and ketchup.
• Cook noodles according to package directions.
• Serve over noodles.

HEALTHIER BEEF STROGANOFF III

Steps:

• Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
• Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
• Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.