Creamy Beef Stroganoff
Low Sodium Recipe
Lean boneless sirloin steak with sliced mushrooms, onion, garlic, paprika served over wide egg noddles with dill, sour cream and nonfat yogurt.
2 teaspoons oil
2 ounces lean boneless sirloin steak, trimmed and cut into strips
2 cups sliced mushrooms
1/2 cup low sodium chicken broth, divided
1/3 cup chopped yellow onion
1 clove minced garlic
1-1/2 teaspoons paprika
14 ounces wide egg noodles
1/4 cup light sour cream
1/4 cup plain nonfat yogurt
1 teaspoon dried dill
In a large nonstick skillet, heat oil over medium-high heat. Add beef; saute until browned, about 2 minutes. Place on a plate. In same skillet over medium-high heat, cook mushrooms and 1/4 cup of broth for 5 minutes.
Add the onion and garlic; saute for 3 minutes. Stir in paprika until well blended. Add the remaining broth; cook for 4 minutes. While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.
In a small bowl, combine sour cream and yogurt. Mix well; set aside. Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skillet; heat through. Drain the noodles in a colander. Place on serving plates and top with beef mixture. Sprinkle with dill and serve immediately.
Recipe makes 4 servings
Calories: 265.7 (24.1 percent from fat); Total Fat: 7.2g; Cholesterol: 80mg; Carbohydrates: 25.2g; Fiber: 1.6g; Sodium: 137mg