Beef Stroganoff is one my favorite dishes when I want something a little special. So after much trial and error, I’ve come up with a lighter version that doesn’t sacrifice the rich flavor of the wine and sour cream.
1 lb steak, trimmed (You can use sirloin or chuck etc)
3 cups of mushrooms (Crimini or portabello)
1 tbl butter
2 tbl flour
1 cup low sodium beef broth
1/4 cup dry red wine
1 cup reduced fat sour cream
1 med onion, chopped
salt & pepper
4 cups of cooked egg noodles
1. Cut beef into slim strips (1/4 inch wide and 1-1 1/2 inch long)
2. Heat large skillet and spray with cooking spray. Add beef and saute until lightly browned. Remove from pan and place in covered bowl to keep warm. Add mushrooms and onion and saute until onions are translucent. Add to the beef and re-cover.
3. Melt butter in skillet and add flour. Cook for one minute (very important – this will cook the flour which improves the flavor) stirring constantly. Slowly add broth and cook until thick and bubbling – keep stirring!
4. Add beef mixture, wine, salt and pepper to pan and bring to a ‘boil’. Cook for 5 minutes on low heat. Turn off the burner and let stand for a few minutes (allows gravy to thicken). Stir in sour cream.
5. Serve over cooked noodles and enjoy.
Makes 6 servings and approximately 380 calories per serving.
Tags : Beef Stroganoff