Beef Stroganoff
TOTAL TIME: Prep: 30 min. Cook: 10 min.
YIELD: 4 servings.
You'd never guess this creamy, full-flavored Stroganoff is actually light! It is very meaty and features a thick tomato sauce that makes it look so impressive. —Rebecca Baird, Salt Lake City, Utah
Ingredients
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1 pound beef tenderloin, cut into thin strips
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4 teaspoons canola oil, divided
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1/2 pound sliced fresh mushrooms
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1 large onion, thinly sliced
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2 garlic cloves, minced
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1/3 cup all-purpose flour
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1/2 teaspoon dried basil
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 can (14 ounces) beef broth
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3 tablespoons apple juice
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1 tablespoon tomato paste
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1/2 teaspoon Worcestershire sauce
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1/2 cup fat-free sour cream
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Dash ground nutmeg
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Hot cooked yolk-free noodles
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Fresh basil leaves, optional
Directions
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1.
In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender.
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2.
Return meat to the pan. Sprinkle with flour, basil, salt and pepper; stir until blended. Add the broth, apple juice, tomato paste and Worcestershire sauce. Cook and stir over medium-low heat until meat is tender, 8-10 minutes. Stir in sour cream and nutmeg until blended (do not boil). Serve over noodles. Garnish with basil if desired.
Nutrition Facts
1 cup: 343 calories, 14g fat (4g saturated fat), 73mg cholesterol, 583mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch, 1/2 fat-free milk.
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