be_ixf;ym_202109 d_26; ct_50

Beef stroganoff

Nutrition Facts

Serving Size About 2 1/2 cups
Calories 273

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 2 g
Total fat 5 g
Sodium 193 mg
Cholesterol 82 mg
Dietary fiber 2 g
Protein 20 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Instead of egg noodles, try this beef stroganoff over rice pilaf — a Middle Eastern dish with sauteed rice or other grains, seasonings and various vegetables.

Ingredients

(Serves 4)
  • 1/2 cup chopped onion
  • 1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed
  • 4 cups uncooked yolkless egg noodles
  • 1/2 can fat-free cream of mushroom soup (undiluted)
  • 1/2 cup of water
  • 1 tablespoon all-purpose (plain) flour
  • 1/2 teaspoon paprika
  • 1/2 cup fat-free sour cream

Directions

In a nonstick frying pan, saute the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.

Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes. Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.

To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.

Last Updated: July 17th, 2015