Lite Beef Stroganoff
A Russian import that’s low in calories and high in protein. Serve this recipe with a side of steamed broccoli and yellow squash.
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Servings: 4
Cost: $$
Ingredients
- 3/4 pound lean round steak boneless and trimmed
- 1 cup sliced fresh mushrooms
- 1/2 cup thinly sliced white onion
- 1/2 cup beef broth
- 1/2 cup water
- 1 teaspoon catsup
- fresh-ground black pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup buttermilk
- 2 cups wide egg noodles cooked and unsalted
Instructions
- Slice steak across the grain into thin strips about 1⁄8-inch wide and 3-inches long. You’ll find it easier to thinly slice the meat if it is slightly frozen.
- In a large nonstick frying pan, place the beef strips, mushrooms and onion.
- Cook, stirring often, over medium-high heat, until the meat is well browned.
- Add the broth, water, catsup and pepper.
- Reduce heat, cover and simmer about 45 minutes, stirring occasionally.
- In a small bowl, mix the flour with 1⁄4 cup of the buttermilk until smooth.
- Add the remaining buttermilk; mix well.
- Stir into the hot beef mixture.
- Cook, stirring constantly, until thickened.
- Serve immediately over the hot egg noodles.