Beef Stroganoff

Recipe Ingredients

2 teaspoons	10ml	Vegetable oil
1 lb	454g / 16oz	Lean round steak - trimmed, and
		Cut into 2" x 1/4" strips
2		Onions - chopped
2		Garlic cloves - minced
1 tablespoon	15ml	All-purpose flour
2 cups	474ml	Sliced mushrooms
1 cup	237ml	Low-sodium mixed vegetable juice
1 cup	237ml	Low-sodium beef broth
1 tablespoon	15ml	Worcestershire sauce
1/4 cup	23g / 0.8oz	Minced parsley
1/4 cup	59ml	Nonfat sour cream
4 cups	792g / 27oz	Hot cooked egg noodles

Recipe Instructions

In a large nonstick skillet, heat the oil. Add the beef and cook, turning as needed, until browned, about 5 minutes; transfer to a plate.

Spray the same skillet with nonstick cooking spray; heat. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute.

Return the beef to the skillet and stir in the mushrooms, vegetable juice, broth and Worcestershire sauce; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the beef is tender, about 45 minutes.

Stir in the parsley and sour cream; cook, stirring as needed, until heated through, about 2 minutes. Serve the noodles, topped with the beef mixture.

This recipe yields 4 servings.

Per Serving: 450 Calories, 10 g Total Fat, 3 g Saturated Fat, 114 mg Cholesterol, 189 mg Sodium, 52 g Total Carbohydrate, 5 g Dietary Fiber, 35 g Protein, 68 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk, 1 Fat.

Points Per Serving: 9.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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