Creamy Beef Stroganoff
Low Sodium Recipe
Creamy Beef Stroganoff is made with 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
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