Wednesday, June 13, 2012

Nommy Low Fat Beef Stroganoff!

So what did y'all have for dinner tonight? I made this awesome low calorie beef stroganoff! This recipe is adapted from one of my favorite cookbooks (okay 1 of 2 cook books that I actually use!) called "Eat What You Love" by Marlene Koch. It's fantastic and features lower calorie versions of your favorite recipes. I even hear she has a new book out! I'll have to put that on my wish list!

The recipe in the book has 325 calories and 14 grams of fat (7g saturated fat). The changes that I make in my recipe are very slight, such as extra garlic and broth...but I also use fat free sour cream instead of the recommend low fat, so I imagine that my calorie and fat rates would be comparable. However, she has the noodles listed as optional (lol pasta is never an option!) so I'm wondering if that is not included in her calorie and fat content...Sorry I don't have the specifics!!! 
I also changed the directions a bit. I find it easier to do all the prep beforehand...that way when I'm done with one step, I don't have to stop and chop something else! I hate that! This meal took me about 40 minutes from start to'll probably be faster for you - unless you just like taking pictures of your food!

1lb thin round steak
2tsp olive oil
1 onion, sliced thin
1.5 tsp minced garlic
1lb fresh sliced mushrooms
3/4 tsp dried thyme
3tbs cornstarch
1 cup reduced-sodium beef broth
3 tsp Worcestershire sauce
1 cup fat free sour cream
3 cups cooked whole wheat noodles

Step 1: Prep! Start the water boiling for your noodles and broth (I use the beef granules, but if you buy the broth ready made skip this part!). Add the oil to the pan and heat over medium high heat. Slice the meat across the grain in thin slices. Cut those long slivers in half. If you prefer bite sized pieces, cut them down even further. Cut the onion into long slices and set aside. Slice the mushrooms if you bought them whole - I bought mine pre-sliced so I didn't have to mess with it! 

When the water for the noodles has boiled, add them and cook according to package directions.
Step 2: Saute. Add half the steak to the pan and brown slightly. Don't over cook! There will still be some visible pink/red. Remove and set aside. Repeat with the second half of the meat. Add the onion and cook for 3 minutes. Add the garlic - saute for 30 seconds. Then add the mushrooms and thyme. Stir and cook for 3 more minutes until mushrooms and onions are soft. Sprinkle the cornstarch over the veggie mixture and stir.
Step 3: Combine. Add the beef broth and Worcestershire sauce. Stir and cook until everything is thickened and bubbly (doesn't take but a few seconds!). Reduce the heat to low, and add the beef and sour cream. Mix well until the mixture is heated through. Serve over the noodles.

This recipe is pretty healthy, low on fat and calories, and kid approved!!! It's a triple win! ...okay, okay...he picked out all the mushrooms and onions. /sigh
P.S. Check out the awesome "B" on my silverware!!! Score!