1-1/2 pounds beef boneless top loin, about 1 inch thick, cut into 1/8 inch strips
2 tablespoons butter or margarine
1 clove garlic, finely chopped
1-1/2 cups beef broth
2 tablespoons ketchup
1 teaspoon salt
1 medium onion, chopped
1/2 pound mushrooms, washed and sliced
3 tablespoons all-purpose flour
1 cup fat-free sour cream< or plain yogurt
Hot cooked noodles
Melt the butter or margarine in large nonstick skillet over medium heat. Cook the beef in the margarine until browned about 8 to 10 minutes, stirring occasionally. Reserve 1/3 cup beef broth; add remaining beef broth, ketchup, salt and garlic to meat and heat to boiling. Reduce heat, cover and simmer 10 minutes.
Add the onions and mushrooms to beef mixture and cook 5 minutes or until onion is tender. Shake 1/3 cup beef broth and flour in a tightly covered container. Gradually stir broth-flour mixture into beef mixture and heat to boiling, stirring constantly until thickened. Reduce heat, stir in sour cream and cook until hot, but don't boil. Serve over noodles.
Recipe makes 6 servings.
Serving size: 8 ounces (excluding noodles)
Calories: 344; Total Fat: 11g; Saturated fat: 5g; Cholesterol: 100mg; Carbohydrates: 26g Protein: 34g; Fiber: 1g; Sodium: 882mg
Crock Pot Beef Stroganoff
Beef stroganoff in a crock pot will have a nice, warming meal awaiting you at the end of a hectic day. This is so easy.
1-1/2 pounds of stew beef cut up
1 envelope of onion soup mix
4 cans cream of mushroom or cream of chicken soup (do not add water)
1 cup of sour cream
Mix all together in Crock Pot and cook on low six to seven hours or high three to four hours. Serve over noodles or white rice.
Did you know?
A common misperception about beef is that the majority of its fat is saturated, while in fact nearly half of the fat in lean beef is monounsaturated. This form of fat is believed to help lower blood cholesterol and reduce risk of heart disease.
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