10SmartPts

HEALTHY BEEF STROGANOFF

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This ended up being awesome, I served it with warm dinner rolls. I looked around at the other reviews and this is what I did: I used a full can of Beef Broth, just 1 can of Cream of Mushroom soup, 2 full jars of sliced mushrooms (the little glass ones), I added a generous sprinkle of Paprika, A Tablespoon of Worshechire, Half of a small white onion finely chopped, 1 Beef Boullion Cube, I used only 1/2 a cup of Sour Cream, I dropped the garlic powder from a Tablespoon to only a Teaspoon – It needed to simmer about 20 minutes – not ten minutes and then put it over broad egg noodles.

It was SOOOOO good. I had to tweak the recipe a lot to get the flavor I wanted though.

8 Servings

INGREDIENTS

  • 1 1/2 lb boneless beef sirloin steak
  • 2 teaspoons canola oil
  • 1 cup chopped onion (1 large)
  • 1 teaspoon finely chopped garlic
  • 2 cups Progresso™ beef flavored broth (from 32-oz carton)
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 jar (4.5 oz) Green Giant™ sliced mushrooms, drained
  • 1 tablespoon ketchup
  • 1 cup reduced-fat sour cream
  • 6 cups hot cooked medium egg noodles

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HOW TO MAKE:

INGREDIENTS

  • 1 1/2 lb boneless beef sirloin steak
  • 2 teaspoons canola oil
  • 1 cup chopped onion (1 large)
  • 1 teaspoon finely chopped garlic
  • 2 cups Progresso™ beef flavored broth (from 32-oz carton)
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 jar (4.5 oz) Green Giant™ sliced mushrooms, drained
  • 1 tablespoon ketchup
  • 1 cup reduced-fat sour cream
  • 6 cups hot cooked medium egg noodles

DIRECTIONS

  1. 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.
  2. 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.
  3. Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.

NUTRITION INFORMATION

SERVING SIZE: 1 SERVING (3/4 CUP NOODLES AND 2/3 CUP BEEF MIXTURE)
  • Smartpoints 10
  • Calories 370
  • Total Fat 10g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 100mg
  • Sodium 520mg
  • Total Carbohydrate 39g
  • Dietary Fiber 2g
  • Sugars 4g
  • Protein 29g

credit: pointsrecipes.com

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