Diet Beef Stroganoff

by

Photo by benketaro

Diet Beef Stroganoff is a low fat adaption of the classical recipe and goes a long way toward proving that diet food can be tasty, too. In fact, if you don’t tell the family that this is a healthy meal, they’ll never know that they’re eating a diet meal. Submitted by David McCarthy, Australia

Ingredients

  • 8 ounces (250 grams) of round beef steak
  • 1 Tbsp margarine
  • 1/4 cups minced onion
  • 2 garlic cloves, minced
  • 2 cups of sliced mushrooms
  • dash salt and pepper
  • 1 Tbsp (Plain) flour
  • 1 cup of hot water
  • 2 tsp each Dijon style mustard and tomato paste
  • 2 packets instant beef broth and seasoning mix
  • 3 Tbsp low fat sour cream
  • 2 Tbsp Parsley
  • 2 cup Cooked noodles (Hot)

Method

On rack in broiling pan, broil meat 2 inches from heat source, turning once until rare; slice into 1/2 inch slices, set aside.

In 9-inch skillet, heat margarine until hot and bubbly. Add onion and garlic, and sauté briefly, about 1 minute – do not brown.

Add mushrooms, salt, pepper and cook stirring occasionally for 3 minutes.

Sprinkle with flour and stir quickly to combine; gradually stir in water.

Add mustard, tomato paste, and broth mix. Cook over medium heat stirring constantly until mixture is slightly thickened.

Reduce heat, add sour cream and parsley, and stir to combine.

Add steak and cook until just heated through. Serve over hot noodles.

Serves 4.

Print Recipe
No ratings yet

Diet Beef Stroganoff

Diet Beef Stroganoff is a low fat adaption of the classical recipe and goes a long way toward proving that diet food can be tasty, too. In fact, if you don’t tell the family that this is a healthy meal, they’ll never know that they’re eating a diet meal.
Servings: 4

Ingredients

  • 8 ounces 250 grams of round beef steak
  • 1 Tbsp margarine
  • 1/4 cups minced onion
  • 2 garlic cloves minced
  • 2 cups of sliced mushrooms
  • dash salt and pepper
  • 1 Tbsp Plain flour
  • 1 cup of hot water
  • 2 tsp each Dijon style mustard and tomato paste
  • 2 packets instant beef broth and seasoning mix
  • 3 Tbsp low fat sour cream
  • 2 Tbsp Parsley
  • 2 cup Cooked noodles Hot

Instructions

  • On rack in broiling pan, broil meat 2 inches from heat source, turning once until rare; slice into 1/2 inch slices, set aside.
  • In 9-inch skillet, heat margarine until hot and bubbly. Add onion and garlic, and sauté briefly, about 1 minute – do not brown.
  • Add mushrooms, salt, pepper and cook stirring occasionally for 3 minutes.
  • Sprinkle with flour and stir quickly to combine; gradually stir in water.
  • Add mustard, tomato paste, and broth mix. Cook over medium heat stirring constantly until mixture is slightly thickened.
  • Reduce heat, add sour cream and parsley, and stir to combine.
  • Add steak and cook until just heated through. Serve over hot noodles.

Notes

Submitted by David McCarthy, Australia