Hearty and healthy, this beef stroganoff revamp offers a more nutritionally sound alternative to the original recipe, cutting saturated fat by more than two-thirds (from 13 grams to 4 grams) and taking the sodium level down to less than 200 milligrams per serving. Here’s how you do it.
• Substitute a leaner cut of beef, which also cuts cooking time by more than half.
• Substitute nonfat sour cream for regular sour cream.
• Replace higher-sodium tomato soup with chopped fresh tomatoes.
• Replace higher-sodium canned mushrooms with more fresh mushrooms.
• Bulk up the dish by serving over noodles.
This recipe serves: 4
1 pound lean beef sirloin, sliced into thin strips
Salt to taste
Freshly ground black pepper
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 pound fresh mushrooms, sliced
1 cup nonfat sour cream
1/2 cup chopped tomatoes, canned or fresh
1 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce, such as Tabasco
2 cups cooked, hot egg noodles
1. Season the sirloin with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the sirloin and brown on all sides, about 5 minutes total. Set the sirloin on a plate and keep warm.
2. Reduce the heat to medium and add the onion. Season lightly with salt and pepper and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the mushrooms and cook until they are soft, about 7 more minutes. Add the garlic and cook for 1 minute more.
3. Add the sour cream, tomatoes, Worcestershire, and hot sauces. Combine well and heat thoroughly. Add the sirloin and any juices. Taste and adjust the salt and pepper.
4. Divide the egg noodles among 4 plates so that they form a small ring on the plate. Spoon the beef mixture into the center of each ring and serve.
Serving Size: 1 plate with noodles
Number of Servings: 4