Beef stroganoff: Difference between revisions

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Cooking spray
Cooking spray


3 cups sliced cremini mushrooms (about 8 ounces)
3 cups sliced cremini mushrooms (about 10 ounces)


1/2 cup chopped onion
1 med chopped onion


1 tablespoon butter
1 tablespoon butter
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1 cup fat-free, less-sodium beef broth
1 cup fat-free, less-sodium beef broth
1 cup chicken broth


1/4 cup dry sherry
1/4 cup dry sherry

Revision as of 22:45, 29 April 2024

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599646

Beef Stroganoff From Cooking Light

1 pound boneless sirloin steak, trimmed

Cooking spray

3 cups sliced cremini mushrooms (about 10 ounces)

1 med chopped onion

1 tablespoon butter

2 tablespoons all-purpose flour

1 cup fat-free, less-sodium beef broth 1 cup chicken broth

1/4 cup dry sherry

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

3/4 cup reduced-fat sour cream

4 cups hot cooked egg noodles (8 ounces uncooked)

3 tablespoons minced fresh flat-leaf parsley

Fresh parsley sprigs (optional)

Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.


Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.


Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.


Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.


Yield: 6 servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)

NUTRITION PER SERVING CALORIES 352(30% from fat); FAT 11.7g (sat 5.3g,mono 3.9g,poly 1g); PROTEIN 24.2g; CHOLESTEROL 87mg; CALCIUM 40mg; SODIUM 355mg; FIBER 1.8g; IRON 3.1mg; CARBOHYDRATE 36g

Alison Ashton Cooking Light, APRIL 2007