BEEF STROGANOFF (LOW-CALORIE)
Make and share this Beef Stroganoff (Low-Calorie) recipe from Food.com.
Provided by NELady
Categories < 60 Mins
Time 1h
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips diagonally across grain into 1/4-inch slices. (For ease in cutting, partially freeze beef, about 1-1/2 hours.).
- Heat margarine in 10-inch nonstick skillet over medium heat; Cook onion and garlic, stirring occasionally, until onion is softened. Stir in beef and mushrooms. Cook about 7 minutes, stirring occacionally, until beef is no longer pink. Stir in wine; reduce heat. Cover and simmer 10 minutes.
- Mix cornstarch and broth; stir into beef mixture. Cook over medium-high heat, stirring occasionally, until thickened; remove from heat. Stir in pepper and yogurt; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until beef is tender.
- Serve over noodles; sprinkle with parsley.
SKINNY BEEF STROGANOFF
58% less fat • 69% less sat fat • 29% fewer calories than the original recipe. Here's a hearty beef dish with leaner ingredients making it better for you.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
- Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.
Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 100 mg, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving (3/4 cup noodles and 2/3 cup beef mixture), Sodium 520 mg, Sugar 4 g, TransFat 0 g
LOW FAT BEEF STROGANOFF
Make and share this Low Fat Beef Stroganoff recipe from Food.com.
Provided by Mimi Bobeck
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef strips in oil and add sliced onions, mushrooms and garlic.
- Add salt and pepper to taste.
- Add can of soup and water then add sour cream.
- Cook until hot then add Worcestershire sauce and ketchup.
- Cook noodles according to package directions.
- Serve over noodles.
HEALTHIER BEEF STROGANOFF III
Fresh mushrooms, light sour cream and less butter give Donna's classic stroganoff recipe a healthier twist. Be sure to serve over whole wheat noodles!
Provided by MakeItHealthy
Categories Main Dish Recipes Roast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet. Cook and stir one half the beef strips until browned, about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits.
- Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour.
- Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 6 g, Cholesterol 66.3 mg, Fat 17.9 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 8.3 g, Sodium 285.7 mg, Sugar 1.4 g
LOW-CARB BEEF STROGANOFF RECIPE BY TASTY
Here's what you need: sirloin steak, kosher salt, pepper, oil, medium white onion, mushroom, beef broth, sour cream, large zucchini, thinly sliced chive
Provided by Joey Firoben
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
- Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
- Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
- Add the beef broth and scrape up any browned bits from the bottom of the pan.
- Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
- Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
- Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
- Use a vegetable peeler to slice the zucchini into ribbons.
- Heat a drizzle of oil in a medium pan over medium-high heat.
- Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
- Top the zucchini with the stroganoff and a sprinkle of chives.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 10 grams
LOW-CARB BEEF STROGANOFF
Taken from "The Low-Carb Comfort Food Cookbook." "This is one of the many quick and easy beef recipes that tastes fabulous with minimal effort thanks largely to sour cream. You can fix this meal in less than 30 minutes...The dish is absolutely best if you use beef tenderloin." Wondra is a brand of instant flour, which is a low-protein flour used to thicken sauces (it dissolves well).
Provided by Tarbean
Categories Meat
Time 34m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound meat thin. Cut in strips about 1/4" wide and 2" long. Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer.
- Wipe mushroom clean with a damp paper towel. Trim off hard ends of stems.
- Heat a large, heavy skillet on medium-high. Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes. Remove meat to a holding plate.
- Add the butter to the skillet. Reduce heat to medium-low. Add the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet. Add the flour and stir into the broth. Simmer for about 2 minutes on low.
- Add meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately.
LOW FAT CHICKEN STROGANOFF
Low-Fat-Diets doesn't mean that you can't eat tasty food. I think that this is a good alternative to the regular version. You could also exchange the chicken for meatballs or beef but the nutritional value will change as well.
Provided by Rebecca Mead
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour and paprika in a small plastic bag and season well and add the chicken pieces to the bag and shake to coat.
- Spray a large frying pan with spray oil or heat the butter, and gently fry the chicken until golden.
- Transfer to a bowl with a slotted spoon and cover to keep warm.
- Heat the stock in pan, add the onions and garlic and simmer for 10 minutes.
- Add the mushrooms, sherry, and chicken to the pan along with the remaining stock and a little seasoning to taste, then cook for 5 minutes, stirring until all the ingredients are heated through and the sauce has thickened up.
- Remove from the heat and stir in the cream.
- Sprinkle with chives and serve with noodles or rice.
Nutrition Facts : Calories 902.8, Fat 24.6, SaturatedFat 8.3, Cholesterol 203.1, Sodium 349.3, Carbohydrate 96.5, Fiber 5, Sugar 6.5, Protein 51.5
SKINNY SLOW-COOKER BEEF STROGANOFF
Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for a "healthified" Slow Cooker Beef Stroganoff.
Provided by By Cheri Liefeld
Categories Entree
Time 8h10m
Yield 8
Number Of Ingredients 8
Steps:
- In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onions, garlic, soup, mushrooms and pepper.
- Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
- Stir sour cream into beef mixture. Serve over noodles.
Nutrition Facts : Calories 430, Carbohydrate 37 g, Cholesterol 130 mg, Fat 2, Fiber 2 g, Protein 41 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
BEEF STROGANOFF
This is a very old Pillsbury recipe that I first made as a young girl. If the meat is still a little frozen it will make cutting into strips much easier. The red wine adds a lot of flavor but could be left out if you double the water. Best served over hot noodles. Far from low fat or low cal but oh so good. ;)
Provided by Debbwl
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large fry pan, cook steak, mushrooms and onions in hot oil until golden brown.
- Add bouillon, water, wine, salt, tomato paste and mustard.
- Cover; simmer about 20 to 30 minutes or until tender.
- Combine flour and water.
- Stir into meat mixture. Cook stirring constantly, until mixture comes to boil.
- Reduce heat; stir in sour cream. Heat, but Do Not Boil.
- Serve over hot noodles.
Nutrition Facts : Calories 451.5, Fat 29.7, SaturatedFat 11.7, Cholesterol 128.3, Sodium 346.6, Carbohydrate 8.6, Fiber 1.2, Sugar 3.8, Protein 33
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- Heat a large skillet over high heat. Add 1 Tablespoon butter. When foaming subsides, add the beef, but do not allow edges to touch. If the beef does not fit in your pan without touching edges, perform this step in batches. Avoid the temptation to move the meat. When the first side is brown, flip the meat. When second side has browned and meat has cooked to desired doneness, remove to a plate.
- Turn heat to medium-high and add second tablespoon of butter. When butter stops foaming, add the mushrooms. Cook until mushrooms are tender, stirring occasionally. Remove to the plate with the steak.
- Melt the third Tablespoon of butter in the pan. Add onion and cook, stirring occasionally until the edges are brown and onions are soft and tender. Stir in garlic and cook for 1 minute.
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- Stir the philadelphia into the pan until melted and coating the ingredients in the pan. Gradually add in the milk and until fully combined. Simmer for a few minutes.
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- Soak the mushrooms in a small bowl of boiling water (about 100ml) for 10 minutes to rehydrate, then squeeze out the water and drain on kitchen paper. Reserve the liquid.
- Meanwhile, heat the oil and butter in a non-stick frying pan and cook the onion over a low heat for 10 minutes or until softened and coloured. Add a splash of water now and again to prevent sticking.
- Meanwhile, season the steaks. Heat a griddle pan until hot, then sear the steaks over a medium-high heat for 3-4 minutes on each side. Set aside to rest, then slice into strips.
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- Heat 2 tbsp oil over medium-high heat in a large no stick skillet. Add beef in a single layer (do NOT overcrowd the pan). Brown for about 4-5 minutes on each side.
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- First, make the dry rub. Mix together coarse sea salt, ground pepper, and brown sugar in a small bowl.
- Then, season the beef roast with the dry rub. Be sure that the rub covers the entire piece of meat including the sides. Let the meat sit for 15 minutes.
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- Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
- Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.
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- Heat a sauce pan over medium high heat, spray with olive oil. Add the beef to the pan small batches, cook each until lightly browned (about 2 minutes). Remove from pan to a plate.
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- Gather ingredients. Cook cabbage or cauliflower rice and keep warm. Slice mushrooms and onions.
- Heat a medium-large pan over medium heat until hot. Add 2 tbsp butter and swirl to coat. Add the mushrooms and spread evenly in the pan. Leave to cook for 2 minutes (or until browned) then turn them over, cooking for another 1 1/2.
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- Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, salt and pepper; cook, stirring, until softened, about 5 minutes. Add beef and continue cooking, breaking it up with a wooden spoon, until no longer pink, about 5 minutes more. Add 1 cup broth and Worcestershire; bring to a boil. Whisk the remaining 1/2 cup broth and flour together in a small bowl. Add to the pan and cook, stirring, until thickened, about 1 minute longer. Remove from heat and stir in sour cream.
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