Skinnier Chicken Stroganoff Recipes

SKINNY BEEF STROGANOFF

Steps:

• Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
• Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.

TURKEY MEATBALL STROGANOFF (INSTANT POT, SLOW COOKER OR STOVE TOP)

Steps:

• Heat a large nonstick skillet or set the Instant Pot to saute and spray with oil; saute the onions over medium heat until golden, stirring 2 to 3 minutes. Remove and divide in two.
• In a large bowl, combine half of the sautéed onions with the ground turkey, bread crumbs, egg, 2 tbsp of the parsley, milk, 3/4 tsp salt and black pepper. Gently shape into 20 meatballs.
• In a blender combine the water, sour cream, flour, tomato paste, boullion, Worcestershire sauce and paprika, blend until smooth.
• Heat the skillet or Instant Pot back on saute, add the oil and brown half of the meatballs without disturbing (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
• Place all the meatballs and remaining onion into the Instant pot, Slow Cooker or a large saucepan and pour the sauce over the meatballs along with the thyme and mushrooms.
• For the Instant Pot:Cook on high pressure 10 minutes. Let the pressure release on it's own. When done, discard thyme, add the chopped parsley and serve over your favorite noodles. *see note above about avoiding burn notice.
• For the stove top:Add 2 tbsp water, bring to a boil then cook covered on low 20 to 25 minutes. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.
• For slow cooker:Cook on low 6 to 8 hours. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.

SKINNIER CHICKEN STROGANOFF

Steps:

• Fry bacon; crumble and set aside. ( I layer the slices with paper towels and microwave a couple of minutes until crisp).
• Cook noodles according to package directions. Drain and keep warm. (or to save time - multitask by cooking the noodles as you finish off the remaining steps.).
• Heat oil in a skillet over medium-high heat. Add chicken; cook and stir till chicken is no longer pink, about 5 minutes. Remove from skillet.
• Reduce heat to medium; add mushrooms, onion and garlic. Cook and stir 3 minutes. (Pour off excess liquid if needed).
• Return chicken and crumbled bacon to skillet.
• Mix together sour cream, flour, salt and pepper. Whisk in the broth until sauce is smooth.
• Stir sauce into chicken mixture, briefly bring to a boil then reduce heat & simmer for 2 minutes.
• Adjust salt and pepper as needed, stir in the parsley and serve over noodles.

MUSHROOM STROGANOFF

Steps:

• Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
• Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
• Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
• Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
• Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
• Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
• Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

SKINNY BEEF STROGANOFF

Steps:

• Bring a pot of lightly salted water to a boil over high heat. Add egg noodles and cook, stirring occasionally, until tender yet firm to the bite, about 5 minutes.
• At the same time, heat a large skillet over medium-high heat. Saute ground beef, mushrooms, onion, garlic, mustard powder, salt, and pepper in the skillet until meat is browned and onion and mushrooms are tender, 7 to 10 minutes. Drain and discard excess fat and liquid.
• Meanwhile, combine sour cream, mayonnaise, and beef broth in a small bowl. Stir into beef mixture and let simmer, about 10 minutes.
• Plate noodles and top with sauce or mix noodles into the sauce and serve.