I’ve been following a diet and workout plan over at Spark People. I’m in a couple different weight loss challenges over there to get me motivated. One of my challenges this week was to prepare this recipe for low cal beef stroganoff. I was super skeptical at first. I am not the best cook and I’m afraid anything I make is gonna explode the kitchen or taste like i scraped it off my shoe. I know this is never the case (except in the peanutbutter cookies of doom last Christmas where i used old crisco EWWW) Today I was so pleasantly surprised I almost did flips in my kitchen. I know this could have given me a workout but we have a tiny kitchen.
My Dad even loved this recipe and he is super picky ëverything needs more salt and pepper”man.
So here is the recipe. I have decided you can omit the potato and supbstitute shirataki noodles in their place to drastically lessen the calories. I’m doing that tomorrow for lunch with the leftovers. This recipe serves 2 and I doubled everything to make it for 4. I had to thicken up the mixture with a teeny of flour but if you just use a little less of the broth you shouldn’t have a problem.
Beef & Vegetable Stroganoff-Topped Potato
Start to Finish: 25 mins
Makes: 2 svgs. (svg size= ½ potato & 1 ½ cups stroganoff)
1 medium baking potato
1 tsp. olive oil
4oz. beef flank steak, cut across grain into thin bite-size strips
1c. sliced fresh mushrooms
½ tsp. garlic powder (I used minced garlic b/c we’re garlic fiends!)
1/8 tsp. pepper
1 can Progresso Light Savory Vegetable Barley Soup (18.5oz.)
¼c. fat-free sour cream
2 tbsp. chopped fresh parsley
1 small onion
1. Generously pierce potato with fork. Place on microwavable paper towel. Microwave on High 4-5 minutes, turning once, until tender. Cover, let stand covered 5 minutes.
2. Meanwhile, in 12-inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5-7 minutes, stirring frequently., just until beef is browned and vegetables begin to soften.
3. Stir in soup. Heat to boiling. Cook uncovered over high heat for 7-10 minutes, stirring frequently, until mixture thickens. Remove from heat; stir in sour cream.
4. To serve, place ½ potato on each serving plate. Top each with 1 ½ cups of beef mixture; sprinkle each with 1 tbsp. parsley.
PER SERVING:
330 CALORIES
9G FAT
3G SAT FAT
0G TRANS FAT
35MG CHOLESTEROL
880MG SODIUM
44G CARBS
7G FIBER
17G PROTEIN
1100MG POTASSIUM
*WW POINTS PER SVG: 7
I’ve got to be honest, I don’t like stroganoff. And don’t say “But you haven’t tried MY stroganoff”. I think it’s the mushrooms or something.
Hey, I see you’re a fellow SITS girl! I just stumbled onto your blog somehow surfing around looking for sites written for or by partially sighted and blind people. I’ve been doing research trying to figure out how to make my site more accessible to them.
My blog is a humor column (just a warning so that hopefully you will think today’s post is funny and not offensive – it’ snot meant to be offensive). But if you happen to have a few minutes, perhaps you could check out my blog and today’s post and let me know what you think, particularly in terms of accessibility. After reading your blog, I’m assuming right away that I should probably move my sidebar so that they are both on the right side.
Have a good day!
Margaret
Hi I noticed you commented on one of my post on stumble upon. SO I can by to return the favor and saw this great recipe. As you probably ready. I often feature low cal recipes on my site and I would love to feature your recipe this week. Please let me know if that is OK.
Thanks a bunch