Saturday, May 4, 2013

Beef Stroganoff (WW)


6 ounces lean sirloin steaks
1 1/2 cups sliced mushrooms (fresh)
1/2 cup onion (sliced)
3 garlic cloves (minced)
1/2 cup beef broth
1/4 cup tomato sauce
3/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup fat free sour cream
1 cup dry medium egg noodles (cooked, about 1 cup uncooked)
2 teaspoons fresh parsley (chopped)


Trim fat from steak.  Slice steak diagonally across grain into 1/4 inch wide strips.  Place a non-stick skillet over medium high heat until hot.  Add steak; cook 3 minutes.  Drain well.  Place skillet over medium-high heat until hot.  Return steak to skillet.  Add mushrooms, onion, and garlic; saute 2 minutes.  Add beef broth and next 5 ingredients; bring to boil.  Cover, reduce heat, and simmer 50 minutes or until meat is tender.  Remove from heat; stir in sour cream.  Spoon over noodles; sprinkle with parsley.

Serving size approximately 1 1/4 cup steak mixture and 1/2 cup noodles.
WW PointsPlus 5

Original recipe from

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