Beef stroganoff is typically a rich dish, but this version uses nonfat sour cream to cut fat while keeping preparation simple with sirloin steak. The recipe serves four and takes 45 minutes total, including 15 minutes of prep and 30 minutes of cooking.
To make it, brown 1 pound of sirloin steak cut into bite-size strips in a large skillet over medium-high heat, then drain excess fat. Add one chopped onion and sauté for 5 minutes until tender. Stir in 1½ tablespoons all-purpose flour, ¾ teaspoon salt, ¼ teaspoon paprika, and ⅛ teaspoon ground black pepper. Then add one 10.75-ounce can of condensed cream of mushroom soup, reduce heat to medium-low, and simmer for 15 minutes. Finally, stir in 1¼ cups fat-free sour cream.
Prepare one 8-ounce package of egg noodles according to package directions and serve the beef stroganoff over them. Each serving contains 606 calories, 25g fat, 59g carbs, and 35g protein.
Editorial Notes