 |
Low Fat Beef Stroganoff
8 ounces uncooked dry egg noodles
1/4 pound beef tenderloin, lean beef round, or sirloin
(fat removed)
1 teaspoon olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1/2 cup sliced fresh mushrooms |
1 (10 3/4 oz.) can 98% fat free cream of mushroom
soup, undiluted
2 teaspoons dried tarragon, crushed
1/2 teaspoon worcestershire sauce
Salt and pepper to taste
1/2 cup non-fat sour cream |
Cook egg noodles according to package directions; drain
and return to pan to keep warm.
Cut meat into thin strips, about 1/3 inch by 2 inches
long. In a large frying pan over medium high heat, heat olive oil. Add
steak strips and sauté until medium rare; transfer onto a warm platter;
cover loosely with aluminum foil to keep warm.
Reduce heat to low, add onion and garlic; sauté
until soft. Stir in mushroom soup, mushrooms, tarragon, worcestershire
sauce, salt, and pepper; simmer until mushrooms are cooked. Add sour cream
and the steak strips; stir until well blended. Remove from heat and serve
over cooked noodles.
Makes 4 servings.
Each Serving Totals - 9 Fat Grams, 378.7 calories, 9 WW
Points
|
|