Beef Stroganoff Low Calorie Recipes

BEEF STROGANOFF | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Season the beef with a little sea salt and freshly ground black pepper, then set aside
• Spray a large frying pan with low calorie cooking spray and place on a medium heat
• Add the beef to the pan and quickly seal on all sides
• Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze
• Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some low calorie cooking spray
• Sauté the onions and mushrooms until they start to brown
• Add the Dijon mustard and the brandy and cook for a minute or two
• Add the stockcube and stockpot to the boiling water and pour into the pan and reduce the liquid by half
• Stir in the Philadelphia over a low heat, making sure there are no lumps of cheese remaining
• Add the beef back into the pan, stir well and simmer for 5 - 10 minutes depending on how you prefer your beef. We like ours pink so it takes about 5 minutes
• If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer
• Sprinkle with some chopped parsley and serve

SKINNY BEEF STROGANOFF

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.

HEALTHIER BEEF STROGANOFF III

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.

LOW FAT BEEF STROGANOFF

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.

SKINNY SLOW-COOKER BEEF STROGANOFF

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.

BEEF STROGANOFF (LOW-CALORIE)

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.