Tuesday, January 23, 2007

Beef stroganoff

1/2 cup chopped onion
1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed
4 cups uncooked yolkless egg noodles
1/2 can fat-free cream of mushroom soup (undiluted)
1/2 cup of water
1 tablespoon all-purpose (plain) flour
1/2 teaspoon paprika
1/2 cup fat-free sour cream

In a nonstick frying pan, saute the onions over medium heat until they're translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.

Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.

Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.

To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.

Nutritional Analysis

Calories : 302
Protein : 24 g
Carbohydrate : 38 g
Total fat : 6 g
Saturated fat : 2 g
Monounsaturated fat : 2 g
Cholesterol : 83 mg
Sodium : 307 mg
Fiber : 2 g
Potassium : 341 mg
Calcium : 65 mg

Beef Stroganoff, in its simplest form, is simply tender beef with a mushroom, onion and sour cream sauce served over rice or noodles.
Recipes of meats braised in a sour cream base are fairly typical of medieval Russian cookery. After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U.S. servicemen stationed in pre-socialist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It is commonly served with noodles or rice.


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